Tostadas
Ready In: 25 mins
Serves: 6
Ingredients
Tostadas
- 6 corn tortillas
- 2 cups cooked pinto beans
- 2 tablespoons butter
- 1⁄4 teaspoon hing
- 1 tablespoon chili powder
- 1⁄2 teaspoon cumin powder
- 1⁄4 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
Mexican Hot Sauce
- 1⁄4 teaspoon hing
- 1 teaspoon minced green chili pepper
- 1 tablespoon oil
- 1 teaspoon chili powder
- 1⁄2 teaspoon lemon juice
- 1 cup tomato puree
- 1⁄2 teaspoon salt
- 1 pinch turbinado sugar
Directions
- Fry tortillas in very hot oil until crispy and lightly browned. Drain on paper towel and set aside.
- In skillet heat butter. Add hing and chili powder. Stir in beans and cumin powder, and mash to a thick paste. Later you may need to add a little water to keep the paste spreadable.
- Spread refried beans on fried tortilla and top with garnishings.
- Mexican Hot Sauce: Heat oil in pan, and add hing and green chili. Fry until chili begins to brown. Add chili powder, lemon juice, and tomato puree. Simmer uncovered for 5 minutes, or until slightly thickened. Add salt and sugar.
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