horizontal image of a sunchoke tostada on a blue corn tortilla topped with a prune aioli and garnished with sliced apples and cilantro

Ana Castro’s Sunchoke Tostadas with Prune Aioli: A Unique Twist on a Mexican Classic

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Exploring innovative recipes can transform your dinner parties or potluck contributions into memorable culinary events. One such standout recipe is Ana Castro’s Sunchoke Tostadas. This dish uniquely combines the earthy tones of sunchokes with the sweetness of California Prunes. This match is enhanced further by the tartness of Granny Smith apples and a kick from smoky ancho chiles. You will absolutely delight guests with this luscious dish.

What Are Sunchokes?

Before diving into the recipe, let’s discuss the main ingredient: sunchokes, also known as Jerusalem artichokes. Sunchokes are a type of tuber, similar in texture to a potato but with a flavor that is nutty and sweet, reminiscent of artichokes. They are incredibly versatile and can be cooked in various ways, including roasting, frying, and pureeing. Rich in iron, potassium, and prebiotic fibers, sunchokes not only bring a unique flavor to dishes but also offer numerous health benefits.

You’ll want to put this prune aioli on everything!

Ingredients for the sunchoke tostada on an industrial kitchen counter

For the Aioli, grab a small saucepan or pot, combine 4 cups of apple cider, I use a French one called AVAL or a Spanish one called Isastegi. Add 2 seeded guajillo chiles and 3 chiles de Arbol (seeds on), as well as 1 cup of prunes. Cook until the liquid has reduced by half, and everything has softened. Transfer to a blender and make into a puree. Allow to cool down. Once cool, in a food processor or using an immersion blender, combine the juice of 2 lemons, a large pinch of salt and 1 whole egg as well as one egg yolk – pulse to combine. After a couple of pulses, add the spicy prune puree. Next, stream in 3 cups of neutral oil nice and slowly to emulsify, check seasoning and add more salt if needed.

Prunes – a natural fit in Mexican Cuisine

Prunes, valued for their rich, sweet flavor and deep texture, are often used in various ways in Mexican cuisine to add depth and complexity to both savory and sweet dishes. Typical uses of prunes in Mexican culinary traditions include mole sauces, stuffed meats, tamales, desserts and sweets, sauces and chutneys, and holiday dishes. So it’s no surprise that Ana Castro uses them often in her recipes.

Ana Castro's Sweet Corn Tamales with Prunes and Pecans on a plate

Ana Castro’s Sweet Dessert Tamales

Ana Castro’s sweet tamales offer an elegant reinterpretation of the traditional Mexican dessert. Infused with prunes and pecans, her version introduces an unexpected hint of miso, deepening the flavor profile. These tamales finish with a crowning of rich, nutty glaze and a light dusting of salt. It’s the perfect finish. A stunning centerpiece for any festive dessert table, these dessert tamales are sure to captivate your guests!

Get the tamale recipe

Ana Castro’s Pork Chops with Mole Sauce

Ana Castro’s pork chop recipe is inspired by a cherished tradition—her grandmother’s New Year’s Eve dish that has been a family favorite since the 1980s. Opting for pork chops instead of a larger roast simplifies the preparation without compromising taste. The highlight is the complex mole sauce that accompanies the meat, ensuring each bite is rich in flavor and heritage.

Get the pork chop recipe

CHEF ANA CASTRO

Raised in Mexico City by her grandmother, Ana Castro learned early the importance of sourcing and preparing food. After traveling the world to learn more about different cuisines and cultures, she settled in New Orleans. There she worked her way to sous chef at Coquette and was named a finalist for a 2018 James Beard Foundation Rising Star Award. In 2021, Castro opened Lengua Madre, serving a five-course tasting menu inspired by her Mexican heritage. In 2022, Lengua was named one of Bon Appetit’s 50 Best New Restaurants in 2022, and Castro was hailed as one of Food & Wine’s Best New Chefs. Her new contemporary Mexican seafood restaurant Acamaya opens this spring in New Orleans.

Ana Castro’s Sunchoke Tostadas with Prune Aioli are not only a feast for the eyes but also a delightful mix of flavors and textures. The creamy, spicy prune aioli complements the earthy sunchokes, while the apples add a refreshing crunch. These Sunchoke Tostadas with Prune Aioli are sure to be a hit at your next gathering, offering a unique twist on traditional Mexican cuisine with a nod to California’s bountiful produce. Enjoy this dish hands-on, embracing the joy of sharing good food with great company.

Ana Castro’s Sunchoke Tostadas

Ana Castro

Delight your guests at your next dinner party or win the potluck with this easy recipe! Sunchokes are the main ingredient, but they are entirely brought to life by the sweetness of California Prunes combined with smoky ancho chiles. Very important! Do not sub out those granny smith apples, because the tartness gives you the perfect punch of acid needed to balance this luscious dish.

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Prep Time 45

Cook Time 30

Total Time 1 15

Course Dinner

Cuisine Mexican

Servings servings

Calories 778 kcal

Equipment

medium saucepan
blender or immersion blender

Ingredients

3 lbs sunchokes washed, peels on
12 tostadas
1/2 cup thinly sliced chives
1 cup small diced fresh celery
2 Granny Smith apples
Zest and juice of 1 lemon
4 TBSP of extra virgin olive oil
Salt to taste
1/2 cup fresh chervil or substitute with chives or scallion greens if unavailable

For the aioli

4 cups apple cider like AVAL or Isastegi
2 guajillo chiles seeded
3 chiles de arbol seeds on
1 cup prunes
Juice of 2 lemons
1 whole egg + 1 egg yolk
3 cups neutral oil like canola

Instructions

Prepare the Sunchokes: Dice the sunchokes into roughly 1/2 inch thick pieces. For cooking, either deep fry or toss them with neutral oil and a pinch of salt and roast in an oven preheated to 375°F for about 15 minutes or air fry until golden brown.
Make the Prune Aioli: In a saucepan, combine apple cider with guajillo chiles, chiles de Arbol, and prunes. Cook until the liquid is reduced by half and ingredients are softened. Puree the mixture and let it cool. In a food processor, blend this puree with lemon juice, salt, an egg, and an egg yolk. Slowly add neutral oil to emulsify into aioli. Adjust seasoning as needed.
Assemble the Salad: Toss cooled sunchokes with chervil, chives, celery, and prune aioli. Adjust the amount of aioli to your preference and season with salt.
Prepare the Apple Garnish: Dice the apples and dress them with olive oil, salt, lemon zest, and juice.
Assemble the Tostadas: Layer each tostada with the sunchoke salad, top with marinated apple cubes, and garnish with chervil.

Video

Notes

This recipe makes a lot of aioli. Ana suggests using any leftovers to make a Napa Cabbage Chicken Salad. If chervil is unavailable, swap for chives or scallion greens.

Nutrition

Serving: 1tostadaCalories: 778kcalCarbohydrates: 53gProtein: 4gFat: 64gSaturated Fat: 10gPolyunsaturated Fat: 33gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 14mgSodium: 123mgPotassium: 765mgFiber: 5gSugar: 27gVitamin A: 400IUVitamin C: 8mgCalcium: 47mgIron: 5mg

Keyword prune aioli, prune pruee, sunchoke tostada, sunchokes, tostada

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Prunes on tostadas? We’re into it and think you should be too!

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