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Tostadas




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Tostadas are kind of like the Mexican equivalent of pizza, with beans, cheese, and guacamole piled on top of a tortilla crust.

Yield 4-6 servings
Time 45 minutes
Tools:
small frying pan
metal tongs
paper towels
large frying pan with lid
wooden spoon
potato masher



List of Ingredients




¾ c vegetable oil
8 corn tortillas
2½ c black or pinto beans, soaked and cooked or canned, drained, and rinsed
3 medium onions, chopped
3 cloves garlic, minced
1½ t cumin
1½ t coriander
1 t chiles, minced
1 medium tomato, chopped
2 oranges, juiced
salt
guacamole*
lettuce, shredded
cheddar or Monterey Jack cheese, grated
sour cream
salsa**

*GUACAMOLE:
2 ripe avocados
1 small onion, minced
½ tomato, finely chopped
1 t lemon or lime juice (optional)
salt

**SALSA:
2 large, very ripe tomatoes, diced
2 cloves garlic, minced
2-5 T seeded and finely diced hot peppers (chiles, jalapeño, etc.)
1 small white onion, diced
2-4 T fresh cilantro, chopped
1 T lime juice and/or apple cider vinegar
½ - 1 t salt




Recipe



Heat ½ c vegetable oil in small frying pan until very hot. Add a tortilla and fry for one minute, turn, and fry another minute, until crisp. Transfer to a paper towel to drain and repeat with the other tortillas.
Heat remaining ¼ c oil in large pan, add onions, garlic, cumin, coriander, and chiles, and sauté 5-10 minutes, until onions are translucent. Add beans and mash, then stir in tomatoes and orange juice. Reduce heat to low, cover pan, and simmer, stirring frequently, 5-10 minutes. Add salt.

Make the tostadas (either by yourself or with everyone at the table): place a tortilla on a plate, cover with lettuce, then beans, cheese, guacamole, salsa, and (optional) sour cream. Eat immediately.

GUACAMOLE:
Cut the avocados in half, remove the pit, scoop out the flesh, and mash or chop.
Stir in the other ingredients and add salt to taste.

Serve immediately with tortilla chips, or store in a covered container in the refrigerator.

Notes To keep guacamole and avocados fresh, the best thing you can do is store them with the pits.

SALSA:
Mix everything in the bowl, taste, and add more hot peppers, cilantro, and/or salt, as needed.
Store in a tightly covered container in the refrigerator.

Notes:
The amounts for some of the ingredients are vague because everyone has a different tolerance for heat and cilantro. Personally, I prefer very mild salsa with little or no cilantro. Experiment to see how you like your salsa.