Spicy tangy flavors seem to make everything better for me….the sense of the spice, the heat and the sour is a dance on the taste buds.
In a quest to make gluten free tostadas I have experimented with flours quite a bit which have resulted in as many fails as successes. A combination of coconut flour with some almond flour added in seems to hold it’s own for me. I have seen people add xanthan gum so the dough becomes pliable but I did not have any so went without.
There are layers of flavors in this recipe.
With the dough in place, I started with grated beets and carrots and marinated them with lemon juice and salt for 5 mins.
The steak is grass fed organic and turns out just amazing
The Cilantro sauce is a staple in my kitchen and I have used it as a marinade and topping. You can find the recipe below and another version here.
Now to the fermented red cabbage….just delicious and so good for you. This add the right amount of tanginess and crunch.
This dish is topped with fresh watercress and a sprinkle of goat cheese.
Coconut Flour Tostadas with Cilantro Steak
a gluten free tostada layered with steak and fermented vegetables
Ingredients
Tostadas
- 1 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 organic eggs
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper
- Cold water for the dough
Beet and carrot salad
- 1 beet and 1 carrot – grated
- Juice of 1 lemon
- 1 tsp grated lemon peel
- Pink salt
Steak
- 1-2 portions of organic grass fed steak
Cilantro Sauce
- 1/2 bunch fresh cilantro ( 2 cups)
- 1/2 cup olive oil
- 1/3 cup rice wine vinegar
- 3 garlic cloves, peeled
- 2 serrano chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Watercress leaves and goat cheese for garnish
Cabbage Pickle: Recipe can be found here
Directions
- Blend the ingredients for the Cilantro sauce adjusting the salt to taste
- Marinate the steak in the cilantro sauce for an hour or overnight if you have the time.
- Combine the ingredients for the beet and carrot salad and set aside
- For the tostadas, combine the flour, oil salt, pepper and eggs. Add water in small increments, just enough for the dough to come together. It will be crumbly.
- Using a tortilla press between plastic wrap, press the tostadas out gently. You have to be careful as the dough is crumbly with the gluten and it may take a couple of tries.
- Pan fry in olive oil until both sides are browned.
- Grill the steak, 5 mins on each side and let it rest for 5 mins. Slice in 2 inch pieces.
- Using the tostadas as a base, top with the beet mixture, steak pieces, red cabbage pickle, cilantro sauce and watercress
- Top with goat cheese or any other cheese you prefer.
- Serve with a side of the cilantro sauce.
This fermented beet pickle and tonic fascinates and mesmerizes with its deep violet color and tangy taste. There many health benefits of both the beets and these are just amplified through fermenting.
Kashmir with it’s cold winters is very conducive to pickling a variety of vegetables such as Kohlrabi, carrots, radish, peppers etc. There is no vinegar in these pickles. Mustard oil is the main carrier in which fermenting agents like mustard and carom seeds are added. This will last a long while on your shelves.
