Grilled asparagus tostada with carrot pipián

Grilled Asparagus Tostada

Yield: 6 tostadas

Ingredients:

• 1 bunch asparagus
• Olive oil
• Kosher salt
• ¼ red onion, thinly sliced
• 1 serrano pepper, thinly sliced (optional, for heat)
• Cilantro, chopped
• Juice of 1 lime
• Carrot Pipián (see recipe)
• 6 white or yellow tostadas
• Cotija cheese, grated (optional)
• Chile powder

Procedure:

1. Snap or trim off the woody bottoms of the asparagus stalks—they’re tough and fibrous. Toss the asparagus with olive oil and salt, then grill over medium-high heat until tender and slightly charred.
2. Once grilled, cut the asparagus into 1-inch pieces. In a mixing bowl, combine the asparagus with sliced red onion, serrano (if using), chopped cilantro, and lime juice. Season to taste with a little more salt if needed.
3. Spread a generous spoonful of the pipián onto each tostada. Leave a bit of space around the edge so it’s easy to pick up without making a mess.
4. Spoon the asparagus mixture on top of the mole. Finish with crumbled cotija cheese and a light dusting of chile powder.

Carrot Pipián

Yield: 1 quart

Ingredients:

• 1 cup pepitas
• 3 guajillo chiles
• 3 pasilla negro chiles
• 2 to 3 large carrots, peeled and cut in large pieces (2 to 3 cups) 
• 2 Roma tomatoes, quartered
• ½ cup (½ onion) white onion, peeled and quartered
• ¼ cup peeled garlic cloves
• ½ habañero pepper (with seeds), halved
• ¼ cup olive oil
• 1 ½ teaspoons kosher salt, plus more as needed
• at least 1 cup vegetable stock

Procedure:

1. Preheat your oven to 350°F. Spread the pepitas on a baking sheet and toast for 5–7 minutes, or until lightly browned and fragrant. Shake the pan or stir the seeds halfway through to ensure even toasting.
2. Remove the stems and seeds from the guajillo and pasilla chiles by cutting off the tops and slicing them open. (I would advise wearing gloves when processing the chiles.) Lay them flat on a baking sheet and toast in the 350°F oven for 30 seconds to 1 minute, just until they become aromatic and slightly darker. Be careful not to burn them—burnt chiles can make the mole bitter.
3. Cut the carrots, tomatoes, onion, garlic, and habanero into similar-sized pieces. Toss with the olive oil and salt. Broil in the oven (or grill, if preferred) until the vegetables are nicely charred and cooked through, turning occasionally so they cook evenly without burning.
4. Add the toasted pepitas, chiles, and charred vegetables to a blender. Add approximately ½ cup of vegetable stock and blend until smooth—you can adjust the amount of stock depending on how thick or thin you want your sauce. Set aside remaining stock.
5. Pour the blended sauce into a large pan (like a rondeau or deep skillet) over medium-low heat. Simmer for about 30 minutes, stirring often to prevent sticking. Add more vegetable stock as needed. This step develops the flavor and helps thicken the sauce.
6. For a rustic texture, leave the sauce as is. For a smooth, refined finish, blend again until very smooth and strain through a fine mesh sieve or chinois.
7. Taste and adjust the seasoning with salt. Let the sauce cool properly before storing or serving.

Courtesy of Sarah Thompson (Executive Chef, Casa Playa, Las Vegas, NV)