Put each salmon fillet into a nonreactive container; sprinkle both sides with cilantro and sea salt. Add up to 1/4 cup tequila to each container. Seal and refrigerate for at least 24 hours. (The salmon will keep for up to two weeks.)
When ready to assemble the tostadas, preheat oven to 250 degrees. Using a 2-1/2 inch round cookie cutter, cut cocktail-size rounds out of the large flour tortillas, about 4 or 5 rounds per tortilla. Spray a baking sheet with nonstick cooking spray and place the rounds on the baking sheet. Bake in preheated oven until crisp and golden, about 45 minutes. Set aside.
In a medium mixing bowl, combine the softened cream cheese with the minced chives. Set aside.
Remove the fillets from the marinade and pat dry. Using a very sharp paring knife, cut each fillet crosswise into 6 to 8 wafer-thin slices.
Spread about 1 tablespoon of the cream cheese mixture on each tostada. Curl the strips of salmon into rosettes and gently stuff a piece of pimento into the center of each rosette. Place a rosette into the center of each tortilla round and garnish with a half-moon slice of onion and a sprinkling of lemon zest. Serves 8 (3 or 4 tostadas per person).
Reprinted with permission from © 2005, Cuisines de Mexico, Inc. Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago, published by Shearer Publishing click for book review
Read the story of the making of a chef about Fonda's chef, Miguel Ravago
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