I can't believe that I don't post more about Mexican food. It's one of my favorites, and since I grew up in Southern California, I cook a lot of it at home. I guess I haven't thought of it as special enough to post here because it's an "everyday" kind of food, but given that I cook mostly "everyday" kinds of foods and that I'd like to start posting more "everyday" foods, I'll start with the tostada. (Although I will be posting a more complicated recipe--tamales--later this week, so stay tuned!)
Tostadas are basically Mexican open-faced tacos. You can use whatever toppings you have on hand, but my standard toppings include beans and/or meat, cheese, lettuce, tomatoes, onions, sour cream salsa, and avocados or guacamole. Feel free to be creative! Kids love this because it can all be assembled at the table--just put all of the ingredients into separate bowls and pass around. My daughter can pick and choose what she likes and loves that she gets to eat this meal with her hands!
Refried Black Beans
Makes enough for about 6 tostadas
2 cups freshly cooked black beans (or 1 15-oz can)
1 Tbl olive oil
1/2 medium onion, finely chopped
4 cloves garlic, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2-1 cup chicken, beef or vegetable broth
1 Tbl (or more to taste) lime juice (Lemon juice is fine too.)
2 Tbl cilantro, chopped
Salt and pepper, to taste
Heat the oil in a skillet over medium-high heat. Add the onions and cook until starting to brown lightly. Add the garlic and cook for about 1 minute. Add the coriander and cumin and cook until fragrant, about 1 minute. Add the beans and about 1/2 cup of the broth and lower the heat to medium. Smash about half of the beans with a potato masher. Cook for a few minutes until the beans start to thicken. Add more broth if the beans get too dry. Add the lime juice, cilantro and season with salt and pepper to taste. Serve hot.
Black Bean TostadasSubscribe to free updates from Mindy's Mouthful
6 corn tortillas
Refried Black Beans
Pepper jack cheese, shredded
Romaine lettuce, chopped
Tomatoes, finely chopped
Avocados, chopped or guacamole
Heat about 1/2 inch of oil in a small skillet. Using tongs, place a tortilla in the oil. It should bubble all around. When the tortilla starts to stiffen, turn over. Remove to a paper towel when it it starts to brown. Repeat with the rest of the tortillas. The tostada shells should be crunchy all the way through. If it is not, you have not left the tortilla in the oil long enough.
Once the shells have cooled, pile them with your toppings. Enjoy!