| Mi Sueño
Tostadas de Jaiba (Crab on Fried Tortillas)
|Owner/Winemaker Rolando Herrera|
Mi Sueño is Spanish for “My Dream,” and Rolando Herrera, its owner and winemaker, took only 20 minutes to come up with the name. Perhaps it was because it took him 20 years to make his dream a reality or maybe just because it sounds good—I’m just not sure. What I am sure about is, he makes some excellent wine. Having worked his way up from harvests at Stag’s Leap Wine Cellars to becoming its cellar master, then to assistant winemaker at Chateau Potelle, winemaker at Vine Cliff and director of winemaking at Paul Hobbs, he’s definitely paid his dues.
Herrera’s Los Carneros Chardonnay is his winery’s flagship offering. Of the three Chardonnays the winery makes (it also offers Pinot Noir, Syrah and Cabernet Sauvignon), the Los Carneros is aged an extra four to five months. Only indigenous yeasts and malolactic fermentation is used. The result is a well-rounded Chardonnay that’s rich and silky in character and flavor. It’s paired here with a crab-topped tostada recipe from Rolando’s wife and partner, Lorena Herrera.
|Tostadas de Jaiba (Crab on Fried Tortillas)
18 corn tortillas
2 pounds lump crab meat
4 tablespoons chopped cilantro
|4 cloves chopped garlic
2 tablespoons olive oil
3 avocados, cut into slices
Pour canola oil into a pan to a depth of 1/4 inch and heat at medium-high. Fry each tortilla until light golden brown, turning once, about 30 seconds. Transfer tostadas to a paper towel-lined plate to let drain and cool.
Put crab, cilantro, garlic, olive oil and pinches of salt to taste into a large bowl and stir to combine. Spoon the crab evenly onto the tostadas. Garnish with slices of avocado.
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