Thomasina Miers’ recipe for charred corn and bean tostadas with jalapeño aïoli | The simple fix

thomasina miers recipe for charred corn and bean tostadas with jalapeno aioli the simple fix

Sumary of Thomasina Miers’ recipe for charred corn and bean tostadas with jalapeño aïoli | The simple fix:

  • We have had versions of this vibrant, rich-tasting bean salad on the menu at Wahaca since we opened.
  • In late summer, I like to toss in some charred corn, too, which is delicious on a crisp corn tortilla, especially when spread with a garlicky, roast jalapeño aïoli.
  • The dangerously moreish aïoli adds a silky, background note to the whole dish, and an extra lick of flavour: the blend of fresh lime, sparkly chilli heat and umami garlic turns an otherwise wholesome dish into something infinitely more compelling.
  • Bean and charred corn tostada with jalapeño aïoliLate-summer corn and the ripest summer tomatoes with a grilled, garlicky, chilli mayo on a crisp tortilla base.
  • To make the aïoli, toast the remaining chillies in a small, dry frying pan over a high heat for seven to eight minutes, until blackened all over.
  • Blitz to a paste, then, with the motor still going, slowly, slowly pour in about 200ml vegetable oil (or 100ml each of vegetable oil and olive oil) in a thin, steady stream, until all the oil is incorporated and the aïoli emulsifies.

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