Mexican Magic: Santiago Lastra's Cheesy Mushroom Costras and Beetroot Tostadas
In a delightful fusion of tradition and innovation, chef Santiago Lastra presents two standout recipes that capture the essence of Mexican cuisine with a contemporary flair. His cheesy mushroom costras and beetroot tostadas offer a vibrant twist on classic dishes, perfect for those seeking to explore bold flavours and creative cooking techniques.
Beetroot Tostadas: A Colourful Delight
Traditionally, tostadas are made with crisp corn tortillas, baked or deep-fried to preserve them longer, and often topped with light preparations like ceviches or salsas. Lastra reimagines this by using poppadoms instead of tortillas, achieving a similar texture and starchiness that makes for a quicker preparation. The star of this dish is the striking pink mole, a blend of beetroot, pine nuts, garlic, and chillies, paired with a sesame macha sauce for added depth.
Key Ingredients:
- Mixed colour beetroots for a vibrant base
- Uncooked poppadoms, deep-fried to crisp perfection
- Burrata cheese and fresh herbs for garnish
- Homemade pink mole and sesame macha sauces
The preparation involves roasting beetroots, toasting seeds and nuts, and blending sauces to create a harmonious balance of sweet, spicy, and earthy flavours. Serve these tostadas at the table, allowing guests to build their own with the provided components.
Mushroom Costras: A Savoury Twist
Costra, meaning 'crust' in Spanish, is a classic Mexican dish from the north and centre of the country, typically made with tender beef and a melted crust of semi-hard cheeses like Chihuahua or manchego. Lastra substitutes steak with portobello mushrooms, offering a vegetarian alternative that doesn't compromise on richness. The mushrooms are roasted, flattened, and topped with a caramelised cheese layer, served on warm flour tortillas with a raw salsa verde.
Preparation Steps:
- Roast portobello mushrooms until tender, then flatten them
- Cook tortillas briefly to keep them soft and warm
- Melt cheese in a pan to form a golden crust, then top with mushrooms
- Assemble with fresh coriander, onion, salsa, and lemon wedges
The raw salsa verde, made with serrano chillies, tomatillos, and coriander, adds a sharp, refreshing contrast to the cheesy, umami-rich mushrooms. This dish is ideal for sharing and highlights Lastra's skill in balancing textures and flavours.
Culinary Insights and Tips
Lastra's recipes emphasise using quality ingredients and careful techniques. For the beetroot tostadas, he recommends wearing gloves when handling beetroot to avoid staining, and suggests adjusting chilli levels in the pink mole to suit personal spice preferences. The sesame macha can be stored at room temperature for up to a week, making it a versatile sauce for other dishes.
In the mushroom costras, controlling the heat when cooking the cheese ensures a perfect caramelisation without burning. The salsa verde is best served fresh but can be refrigerated for a day or two, allowing for advance preparation. These tips make the recipes accessible for home cooks while maintaining their authentic Mexican soul.
These recipes are adapted from Santiago Lastra's upcoming book, Mexican Soul: A New Style of Cooking, published by Quadrille. They showcase his dedication to reinventing traditional Mexican cuisine with innovative ingredients and methods, offering a taste of Mexico's rich culinary heritage in every bite.
