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

  1. 1
    Fry tortillas in very hot oil until crispy and lightly browned.
  2. 2
    Drain on paper towel and set aside.
  3. 3
    In skillet heat butter.
  4. 4
    Add hing and chili powder.
  5. 5
    Stir in beans and cumin powder, and mash to a thick paste.
  6. 6
    Later you may need to add a little water to keep the paste spreadable.
  7. 7
    Spread refried beans on fried tortilla and top with garnishings.
  8. 8
    Mexican Hot Sauce: Heat oil in pan, and add hing and green chili.
  9. 9
    Fry until chili begins to brown.
  10. 10
    Add chili powder, lemon juice, and tomato puree.
  11. 11
    Simmer uncovered for 5 minutes, or until slightly thickened.
  12. 12
    Add salt and sugar.

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