Tostada

Tostada-Layered with beans, different salsas and topped with shredded Jack cheese.

Tostada

I like this crunchy Mexican treat for its simplicity. Tostada basically is corn tortilla fried, layered with pinto beans (or beef, chicken, turkey, ceviche) and topped with salsa, guacamole, lettuce, sour cream, cheese etc. You can get very creative with this. Tostadas can be quickly made and served.

I typically like to cook my own pinto beans (not canned) or I use my fav black beans on occasions. I also occasionally bake corn tortillas. Store bought ones are fried but easy and quick!

Ingredients:

-Corn tortillas (about 3”), 12 or so or store bought tostadas

-Hot Salsa- (recipe below) OR Hot Roasted Tomatillo Salsa

-Pico de Gallo- recipe below OR Black Bean Salsa

-Pinto beans- 2 cans or 2 cups cooked (whole or refried)

-Shredded lettuce-1 cup (or store bought coleslaw mix)

-Sour cream-2 tbs

-Jack cheese- 3 tbs (optional)

1. If using corn tortillas, pre-heat oven to 375F. Place tortillas on a baling sheet (in batches) and bake for about 5 min until crispy. Take care to not let it burn. Set aside.
2. If using dry pinto beans, boil about 1-1.5 cups beans in 4 cups of water. Pinto beans absorb a lot of water , so keep checking and add more water every 30min or so. When the beans are almost soft, add salt and add 1 onion (diced). Mix well and let it cook for 10 more minutes. Now mash the beans with a masher or with the back of a spoon (takes forever!). Switch stove off and set aside.
3. Now layer the tostada with 1-1.5tbs beans first. Then 1 tbs guacamole, 1 tbs pico de gallo. Top it with salsa, lettuce and cheese. Add a dollop of sour cream on top.
4. Enjoy your tostada!

Variation-

Sauté peppers (red, green orange) with oregano and salt and layer this instead or with beans on the tostada. I call this fajita-tostada!

The different elements in a tostada

Hot Salsa

-Tomatoes-2

-Onion-1, finely diced

-Jalapeno peppers- 3-4

-Cilantro-1 bunch, roughly chopped

-Salt- as needed

1. Boil tomatoes and jalapenos for about 10min. Blanch the tomatoes. Blend them as finely/chunky as you want.
2. Add the onion, cilantro and salt to this. There is your hot salsa!

Black Bean Salsa

This is a very healthy salsa, filled with protein form black beans and vitamins from the veggies. Needless to say, very flavorful as well.

Black beans, canned- 1 cup, rinsed well

Red onion, diced finely-1 /2 cup

Tomato, 1 medium- diced

Corn, thawed of using frozen or fresh-1/2 cup

Cilantro, few bunches chopped roughly

Salt, pepper- as needed

Juice of ½ a lime

Mexican Oregano, a pinch

Mix all the ingredients and let it sit for about 20min until the flavors marry.

Black Bean Salsa

Roasted Tomatillo and Black bean Salsa

Pico de Gallo

This is a salsa/condiment that comprises of tomatoes, onions and cilantro.

-Tomatoes-2, diced

-Onion-1, chopped

-Lemon juice- 1tbsp

-Cilantro-1 bunch, roughly chopped

Mix all the ingredients and set aside.

Guacamole

-Avocado-2- peeled, seeded, cut in slices

-Onion-1/2, finely chopped

-Tomato-1, diced fine

-Cumin powder-1 tsp

-Chili powder-1/2 tsp

-Lemon juice-1 tbsp

-Salt- as needed

1. To peel an avocado, slit 360˚ lengthwise. Then twist the avocado and separate the halves. Pierce the large seed with a knife and pull it out. Now scoop out the flesh with a spoon. If the avocados are ripe, the skin will peel away easily.
2. Toss the slices with lemon juice to avoid turning dark.
3. Now mash the slices with the back of a spoon. Mix tomato, onion, cumin and chili powder, salt. Mix well.

Variations- Add finely shredded cabbage. Adds a crunch to guacamole!