Tostadas de Frijol-Bean Tostadas
Easy and fresh bean tostadas! Perfect for a starter or as a meatless meal!
Servings 4 Servings
Ingredients
- 2 tbsps pork lard or your favorite oil
- 1/4 section of a small white onion
- 1 serrano pepper, stem removed
- 3 c pinto or black beans
- 1/2 c bean broth or chicken broth
- 1 c vegetable oil
- 12 3 inch corn tortillas
- 12 slices pepper jack cheese
- 2 1/2 c Lettuce, shredded
- 1 c Roma tomato, diced
- 1/2 c Onion, diced
- 1 1/2 c Cotija cheese, grated
Chipotle Crema
- 1 c Mexican crema
- 1 large chipotle in adobo, minced
- Salt, to taste
Salsa Cremosa Verde
- 2 tsps avocado oil
- small section white onion
- 3 chile de arbol
- 3 large tomatillos
- 3 serrano peppers, stems removed
- 3 cloves of garlic
- small handful cilantro
- Salt, to taste
Instructions
Chipotle Crema
- Combine all of the ingredients in a serving bowl until well combined. Taste for salt. You could mix in a tsp of fresh lime juice for a tangier version.
Salsa Cremosa Verde
- In a saute pan, drizzle in the oil at medium heat. Add the chile de arbol and onion. Stir as needed for the next 2 minutes. Remove from pan. Add the tomatillos and serrano peppers. Sauté, stirring and flipping as needed for 6-8 minutes.
- Transfer tomatillos, serranos and onion to the blender jar. Pour in 1/2 c water and season with salt, to taste. Blend on high until smooth. Remove stems from chile de arbol and transfer to the blender jar along with cilantro. Pulse to blend 5-6 times. taste for salt. Pour into serving dish.
Tostadas
- First thing, lay out all of the corn tortillas in a single layer to dry out while you prepare all of your garnishes and salsas. Drying them out will help them fry faster and absorb less oil.
- While the tortillas are drying out, preheat the pork lard at medium heat in a skillet. To the skillet add the section of onion and whole serrano pepper. Fry them in the lard until the onion starts to caramelize and the serrano begins to blister. This will add flavor the the lard before you add the beans. When ready, add the beans and remove the onion and serrano. When beans begin to simmer, mash them to the consistency that you like. Taste for salt and set aside.
- Preheat oven to 350 degrees. In a separate skillet, preheat the oil at medium heat to fry the corn tortillas. When ready fry three tortillas at once until golden and crispy, turning as needed. Drain onto paper towels.
- Lay out the tostadas onto a large baking sheet in a single layer. Top each one with a slice of cheese. Spoon on some mashed beans. Place in preheated oven for 10-15 minutes or until cheese has melted. When ready, remove from the oven. Serve right away and top with all the delicious garnishes!
Notes
Baked Tostadas. If you prefer to bake the corn tortillas to prepare tostadas, that's easy! Preheat oven to 400 degrees. Brush tortillas on both sides with vegetable or avocado oil. Place on baking sheet and bake in preheated oven for 15-20 minutes, turning halfway through. Since these are smaller tortillas, it may take less time. Just watch them as they are in the oven.