My grandma wasn’t the best cook, but she had a few dishes that she would regularly make very good, and her tostadas were one of them. She would always use fresh beans, never from a can, and she always added chorizo, which adds extra flavor and spice to the beans. Top off the tostadas with Pico Pica and Cotija Cheese, and you are done.
Ingredients:
2 cups whole or refried pinto beans (preferably fresh but canned is ok)
6 oz. beef chorizo (pork and soy chorizo is ok)
6-10 corn tortillas
2 cups medium cheddar cheese-grated
2 cups tomatoes- diced and seeded
2 cups lettuce-shredded
Optional
Sour Cream
Hot Sauce
Salsa
Cotija Cheese
In a medium pan heated on high heat, place the chorizo, lower to medium-low cover and cook for 4 minutes. Remove lid with a spatula, break up chorizo and continue cooking uncovered for an additional 5 minutes. If using canned whole pinto beans, drain but save the liquid and place beans in a pan; add a little liquid, so it’s not completely dry, increase heat to high, cook until bubbly, then lower heat to low. Once on low, smash the beans with a potato masher or immersion blender until smooth, then continue cooking beans on low until beans are dry. If using fresh beans, do the same as above, place beans in a pan, add liquid as needed, incorporate the beans and chorizo, heat thoroughly on medium-low, and then smash.
While beans are cooking in a small or medium pan, heat 1/4 cup cooking oil. When the oil is hot, place one tortilla in the pan one at a time cook until the tortilla is brown and crispy with tongs, flip and cook the other side until brown and crispy. Place crispy tortilla on a plate with a paper towel or parchment paper to drain and cool. Continue cooking remaining tortillas until all are done.
Take one crispy tortilla shell and place 1-2 tablespoons of beans on the shell, and spread with the back of the spoon all over the tortilla, careful not to break it. Top with tomatoes, lettuce, cheese, sour cream, and favorite hot sauce or salsa.
- Side note: We have hot sauce or salsas we used with certain foods tostadas, we use Pico Pica. Now if you haven’t tried Pico Pica well, heck, you have been missing out! It can be hot so use sparingly at first.
Eat and enjoy!
If you try the recipe post a comment and a picture don’t forget to tag #LivingJennRecipes