Smoked Bacon and Goat Cheese Tostados

Irv Miller

Ingredients:

For the salsa:

1 cup red grape tomatoes rinsed, cut into half-moons, and diced
1 cup yellow grape tomatoes rinsed, cut into half-moons, and diced
1/8 cup green onions cut small, from 4 stalks (or 1/4 cup red onion diced small)
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh-squeezed lime juice
1/2 tablespoon seeded and finely chopped jalapeño
1/4 teaspoon cumin powder, lightly toasted
1/4 teaspoon chili powder
To taste: kosher salt and freshly ground black pepper

For the bacon:

3 pounds cured whole smoked bacon
4 tablespoons extra virgin olive oil
2-3 beers for braising

For the southwest spice mix:

1 teaspoon coriander
1 teaspoon cumin
1 teaspoon granulated garlic
1 teaspoon Spanish smoky paprika
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon black pepper

For the homemade tortillas:

1 cup masa harina (Masabrosa preferred)
1/8 teaspoon kosher salt
2/3 cup warm water
1 10-ounce log of goat cheese, divided
6.5-inch tortilla press

Instructions:

For the salsa: Combine all ingredients in a mixing bowl and let sit for 30 minutes at room temperature before using.

For the bacon: Preheat oven to 325°F. Place bacon on flat work surface, rind side up. Use a sharp knife to make 1/4-inch crosshatch marks on the entire top surface. In a small dish combine all spices and mix to blend. Rub the entire surface top and bottom with the olive oil, massaging into the crosshatch marks. Sprinkle spice mix over the entire piece of pork and rub in well, then place on rack in a roasting pan. Add beer to the pan and cover the roasting pan with foil. Place in oven for 3 hours. Remove foil and put back in the oven for 30 more minutes. Remove and cut into squares.

For the homemade corn tortillas: In a medium-size mixing bowl combine the masa and salt, then make a well in the center. Add the water. Mix together from center out to side with hands. Let dry masa fall into the water. Continue to mix; the dough will start to become lumpy, then it will begin to form smooth dough. Knead for 2 minutes. Dough should have a smooth texture. If dough is too wet to handle, dust with more flour. If dough is dry and cracking, add more water. Make 10 one-ounce balls. After forming the dough balls, cover with plastic and let sit for 1 hour before pressing. Use a hand tortilla press and flatten them one at a time. Make them about 3 inches in diameter. Pan or deep-fry the tostados until crispy, drain on paper towels and then season with a pinch of the spice mix.

To assemble: Top each tostado with an ounce of goat cheese, then a thick slice of smoked bacon. Place under broiler to melt cheese, and then top with salsa and serve right away.