Tostadas
21 ingredients
12 steps
Ingredients
- 6 corn tortillas
- 2 cups cooked pinto beans
- 2 tablespoons butter
- 14 teaspoon hing
- 1 tablespoon chili powder
- 12 teaspoon cumin powder
- 14 cup water
- oil (for deep frying)
- shredded lettuce, garnish
- thinly sliced tomatoes, wedges garnish
- sliced black olives, garnish
- grated cheddar cheese, garnish
- sour cream, garnish
- 14 teaspoon hing
- 1 teaspoon minced green chili pepper
- 1 tablespoon oil
- 1 teaspoon chili powder
- 12 teaspoon lemon juice
- 1 cup tomato puree
- 12 teaspoon salt
- 1 pinch turbinado sugar
Directions
-
1Fry tortillas in very hot oil until crispy and lightly browned.
-
2Drain on paper towel and set aside.
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3In skillet heat butter.
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4Add hing and chili powder.
-
5Stir in beans and cumin powder, and mash to a thick paste.
-
6Later you may need to add a little water to keep the paste spreadable.
-
7Spread refried beans on fried tortilla and top with garnishings.
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8Mexican Hot Sauce: Heat oil in pan, and add hing and green chili.
-
9Fry until chili begins to brown.
-
10Add chili powder, lemon juice, and tomato puree.
-
11Simmer uncovered for 5 minutes, or until slightly thickened.
-
12Add salt and sugar.
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