Black Bean Tostadas Recipe
Ingredients
| 2/3 cup vegetable oil, approximately | ||
| Corn tortillas | 8 , frozen | |
| 2 tablespoons bacon drippings, preferably, or lard or vegetable oil | ||
| Yellow onion | 1 1/4 Cup (16 tbs), diced | |
| Two 16-ounce cans black, pinto, or kidney beans | ||
| Garlic | 1 Tablespoon, minced | |
| 1/2 teaspoon salt, approximately | ||
| Romaine lettuce leaves | 8 | |
| Radishes | 3 | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Heavy cream | 3 Tablespoon | |
| 1/2 cup crumbled Mexican white cheese, farmer, or feta cheese | ||
Directions
GETTING READY
1) Prepare Romaine leaves and radishes. Heap lettuce leaves end to end and cut into 1/4- to 1/2-inch-wide strips.
2) Cut radishes across into 1/4-inch-thick slices.
3) Place cookie sheet with paper towels.
4) In a colander rinse beans under cold running water and drain.
MAKING
5) In small skillet heat 1/3 cup vegetable over medium-high heat. When oil heats to 375 degrees, place tortilla and fry for about 30 seconds.
6) Turn tortilla and fry for another 30 seconds till crisp. Repeat the process for remaining tortillas. Place tortilla to cookie sheet.
7) In large skillet heat bacon drippings over medium heat. Stir in onion and cook 5 to 6 minutes.
8) Mix garlic to onions and cook for another 2 minutes.
9) Stir in beans with a potato masher mash into coarse puree and add 1/4 cup water. Sprinkle salt and cover and cook over low heat and cook 5 to 10 minutes.
10) Mix sour cream with heavy cream in a small bowl.
SERVING
11) Spread each tortilla with about 3 tablespoons beans in a serving platter. Place a dollop of cream mixture on top. Add equal portions of shredded lettuce and radish slices. Sprinkle 1 tablespoon crumbled cheese on top.
1) Prepare Romaine leaves and radishes. Heap lettuce leaves end to end and cut into 1/4- to 1/2-inch-wide strips.
2) Cut radishes across into 1/4-inch-thick slices.
3) Place cookie sheet with paper towels.
4) In a colander rinse beans under cold running water and drain.
MAKING
5) In small skillet heat 1/3 cup vegetable over medium-high heat. When oil heats to 375 degrees, place tortilla and fry for about 30 seconds.
6) Turn tortilla and fry for another 30 seconds till crisp. Repeat the process for remaining tortillas. Place tortilla to cookie sheet.
7) In large skillet heat bacon drippings over medium heat. Stir in onion and cook 5 to 6 minutes.
8) Mix garlic to onions and cook for another 2 minutes.
9) Stir in beans with a potato masher mash into coarse puree and add 1/4 cup water. Sprinkle salt and cover and cook over low heat and cook 5 to 10 minutes.
10) Mix sour cream with heavy cream in a small bowl.
SERVING
11) Spread each tortilla with about 3 tablespoons beans in a serving platter. Place a dollop of cream mixture on top. Add equal portions of shredded lettuce and radish slices. Sprinkle 1 tablespoon crumbled cheese on top.
Chef
