Guacamole Tostadas
Growing up in Albuquerque, NM, Stufys Restaurant was a staple in town since the 1950’s that everyone loved. Known for their epic stuffed sopaipillas with a variety of filling options, their guacamole tostada was one I always had to get on the side of my favorite sopaipilla, the #6. The perfect amount of heat from the chile and hot sauce, with the cool of the avocados and tomatoes all on top of a tostada shell. I swear every place that sells tostadas they always cover them in beans, meat, or a mess of other toppings. There is something about the simplicity of the guacamole as the star of the dish that makes it so good. It’s like a plate of chips and guac that you can eat, and I am here for it.
All this talk of Stufys makes me want to whip up a batch of my own sopaipillas because they are amazing and hard to find outside of New Mexico. I remember a time where every Mexican and New Mexican restaurant served fresh, warm sopaipillas with your meal, and I didn’t realize how amazing/rare that was until I left New Mexico. Maybe my next remake of a Stufys recipe will be the vegan version of my favorite sopaipilla from there. It’s scrambled egg, french fries, hot dog chopped up and green chile which is an easy thing to remake, and I have in the past. What other versions would you like to see remade vegan from their menu that you can find here? Let me know in the comments below and I’ll see what I can do to remake them all.
This recipe is great for a quick snack if you make one, or a light meal if you aren’t terribly hungry. It’s also perfect for entertaining because everyone can make their own tostada instead of having chips and guac. You can also make a tostada table like you would a taco table and let people make different ones with beans, vegan meats and cheese, and all the other fixings people love. This just seems like a less messy way to eat things you would normally use regular chips for. I sometimes struggle to scoop the dip with the chip, so the tostada solves that problem for me.
I like to add untraditional ingredients to my guac depending on my mood, because they add nutritional value and are tasty. Sauerkraut and hemp seeds are some of the common ones, even though they aren’t what you expect in a guacamole. I left the sauerkraut out in this recipe because it’s a little much and I don’t like the way it pairs with the tostada. I leave it in when adding the guac to baked potatoes, salads, or use as a dip for veggies and potato slices. I always add the hemp seeds though because they are subtle in taste but add a nice crunch. They also are packed with nutrients and vitamins like protein, omega-3, iron, potassium, fiber, and vitamin B and E.
I always like to add Hatch green chile to all my guacamole because green chile is life. I have been loyal to one brand for like 15 years now, and you can see that in any recipe on the blog that calls for green chile. 505 Southwestern is a based in Albuquerque, New Mexico and only uses the best chiles from Hatch, NM. The name is a play on Albuquerque’s area code which I love, and everything they make is incredible. I could drink their green chile sauce and will be making a green chile chicken enchilada recipe using their sauce soon too share with you. They started with just the fire roasted green chile and now have expanded to a full line of salsas, sauces, and dips with green chile. I have always been partial to green chile over red, but their line of red chile products is also top of the line. Everything they make is delish and worth the shipping if you don’t live near a store that sells their products. I will say, I have found their products in stores all across the country which was a pleasant surprise. If you are interested if they sell products near you, I dropped the store locator link here. I am also lucky enough to be part of their affiliate program which means you can use my code PLANTBASEDLIVIN at checkout for 10% off all your products!
How often do you eat tostadas? I feel like it is a forgotten way to eat Mexican food and is under appreciated. Let me know in the comments below what your favorite toppings are for tostadas and if you have ever made a guacamole one.
Thanks for reading,
Jessica
Guacamole Tostadas
Ingredients
- 2 Store bought tostadas
- 2 Tiny avocados from Trader Joes (sub one large one if you don’t have the small ones on hand)
- 2 Brown tomatoes, diced (Kumato tomatoes are some of the best, outside of garden fresh ones)
- 3-4 TBSP Diced red onions (more or less to taste)
- 1 TBSP 505 Southwestern Fire Roasted Hatch Green Chile
- 1-2 TBSP Lime or lemon juice (whatever you have will work)
- 1 TBSP Hemp seeds
- ½-1 TSP Garlic powder (TT)
- 1-2 TSP Hot sauce (I use Cholula for all my hot sauce needs)
- Fresh cracked pepper and salt (TT)
- Sprinkle of TJ’s South African Smoke seasoning
- Sprinkle of TJ’s Everything but the Bagel seasoning
- Sprinkle of TJ’s Chili Lime seasoning
Instructions
- Scoop out and semi-mash the avocados. I like to leave them with some bite sized pieces.
- Add all the other ingredients to the guacamole and seasonings and adjust to taste.
- Equally divide the guac between the two tostadas. Optional choice to heat up the tostadas before adding the guacamole if you have the time.
- Sprinkle with fresh ground sea salt and a squeeze of lime/lemon and serve immediately.
