PREPARATION: 10min ~ COOK: 15min ~ READY IN: 25min
1 tbsp Hillfarm Canola Oil
1 brown onion, diced
1 clove garlic, diced
1 jalapeño pepper, deseeded and diced
1 x 400 g can Ardmonda Crushed Tomatoes
1 tsp dried oregano
1 stick cinnamon
1 cup water
100 g corn chips
1 white onion, diced
1⁄4 cup fresh coriander, chopped
50g queso fresco
2 tbsp Ashgrove Crème Fraîche
Salt, to taste
- In a large pan, heat the olive oil over a medium heat then sauté the brown onion, garlic and jalapeño until the onion is translucent.
- Add in the tomatoes, oregano, cinnamon and water. Bring to a simmer for 5 minutes. Season with salt to taste.
- Add the corn chips to the pan and simmer for another 5 minutes so the chips have some time to soak up the sauce but don’t get soggy.
- To serve place the tostadas and sauce mixture in a serving dish and garnish with the white onion, coriander, queso fresco and crème fraiche.