Number of servings: 4 - 6
Ingredients:
2 cups raw corn kernels
1 small white onion, diced
1 clove garlic, chopped
2 tsp chili powder (preferably pasilla chile powder)
1 tsp salt
Guacamole:
1 ripe avocado, peeled and seeded
2 tsp diced red onion
1 jalapeno pepper, diced (remove the seeds for a milder taste)
2 tsp chopped cilantro
juice of 1 lime
salt, to taste
Toppings:
1 large tomato, sliced thinly
½ cup raw corn kernels
Preparation:
The first step is to make the tostadas; puree all of the ingredients in a food processor until smooth. Dehydrate in a dehydrator or warm oven with the door slightly ajar for 10 hours or until crisp.
Now you’re ready to make guacamole. Place the avocado in a bowl and mash with a fork until mostly smooth, but with small chunks remaining. Add the remaining ingredients and stir to combine. Place tostadas on individual plates and top with tomato slices, guacamole and ¼ of the raw corn kernels and serve.