CLICK HERE TO SEE THE RECIPE

GET THE CURRENT ISSUE

FARMERS MARKET GUIDE

JOIN OUR EMAIL/NEWSLETTER LIST

EDIBLE GUIDES: LOCAL RESOURCES

EDIBLE DFW ON FACEBOOK

22 hours ago

Kvarøy Arctic Salmon
🐟 Baking salmon in parchment paper is incredibly EASY and a guaranteed way to impart BIG FLAVOR!🤤 Just look at what Edible Dallas Fort Worth did… they infused our omega-rich salmon with citrusy-spicey flavors then paired it with roasted seasonal veggies and a warm hearty bulgar salad. 🔗 RECIPE here ➞ www.kvaroyarctic.com/blog/mediterranean-salmon-en-papillotenbsp ... See MoreSee Less
View on Facebook
ICYMI – There are over 25 farmers markets in North Texas! Taylor Segner spoke about sustainability, eating local, and about @Edible Dallas Fort Worth #irvingrocks #PeopleOfAction #District5810Proud ... See MoreSee Less
View on Facebook
View on Facebook

1 week ago

The Heritage Table
Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
View on Facebook

Summer Tostadas

(serves about 6)

FOR THE TOSTADAS

2 cups masa harina (this is dried, nixtamalized corn powder: try Bob’s Red Mill, Masienda, or Maseca)
2 ¼ cups warm water

FOR THE AVOCADO SPREAD

2 small to medium ripe avocados
1 garlic clove, finely chopped
2 large, ripe heirloom tomatoes
4-5 heirloom cherry tomatoes
Salt

FOR THE CONDIMENT
(yields about 1 cup):

2 shishito peppers
½ bunch of cilantro, roughly chopped
1 bunch of green onions, roughly chopped (whole stalk, with greens)
2 ½ Tablespoons extra virgin olive oil
2 teaspoons lime juice
Salt

FOR THE TOSTADAS

Heat oven to 170°F. While oven is heating, mix masa harina with warm water and work the masa like bread dough for about 5 minutes until it comes together. If it crumbles, add more water; if it becomes too wet and loose, add more masa harina to adjust consistency. Heat an electric griddle to medium- high heat. Make masa balls of about 35 grams each (golf ball-size). Using a tortilla press with plastic wrap on both sides, press the balls. Remove the pressed tortilla using the bottom layer of plastic wrap and place it on the griddle for about 30 seconds. When the edges of the tortilla start lifting, flip and cook another 30 seconds. Remove and repeat for other tortillas. Once all the tortillas are done, place on a tray in the oven for about 1 hour, checking every 30 minutes to see if they need to be flipped. Once dehydrated, the tostadas can be used as such, baked. If frying them as well, heat oil in a pan to high heat, fry, finish with salt, and cool on a tray.

While tostadas are cooling, prepare the avocado spread: mash avocado in a bowl, fold with garlic and salt to taste.

FOR THE CONDIMENT

In a pan on medium-high heat, blister the shishito peppers, then roughly chop. Stir in the chopped cilantro and green onions. Add lime juice, olive oil, and salt to taste.

TO ASSEMBLE TOSTADAS

Slice tomatoes into ¼ inch slices. Spread the avocado on the tostadas, then scatter the sliced tomatoes. Have fun, mix and match colors! Or set one big slice on the center! Add about 1 teaspoon of condiment and adjust salt. Devour.

  • Info: Follow and order from Molino Olōyō on Facebook and Instagram @molino_oloyo
+ posts

Chef Olivia Lopez owns Molino Olōyō, a commercial kitchen in Dallas' Design District. She hails from Colima, the fertile, lime- and banana-producing region that hugs the western coast of Mexico. Her work in Dallas has made her an exemplar of a new guard of chefs bringing corn and its traditions to the fore, a dazzling example of a local angle on ancient principles. Follow and order from Molino Olōyō on Facebook and Instagram @molino_oloyo

Scroll to Top