Friday, August 9, 2013

Bean Tostadas

Ingredients:
Filling:
  • 8 oz Pinto Beans
  • 2 Tbsp lard (I used beef fat)
  • Garlic salt to taste
  • tsp cumin
  • tsp chili powder
  • 4 sweet or spicy banana peppers
  • half an onion
  • one minced clove of garlic
  • salsa
  • cheese of your choice
  • lettuce and cilantro for garnish
Corn Tortillas:
  • 1/3 cup Masa Harina per tortilla
  • 6 Tbsp water
  • 1 tsp of garlic salt

To make the beans:
Soak them in 3 parts water for at least 12 hours. Discard any floating ones. Add the soaked beans into a pot and cover with new water. Bring it to a boil and then cover and reduce to a simmer for about one hour until the beans are soft. In a separate frying pan add a few tablespoons of lard. Finely chop the garlic clove and half of the onions and banana peppers. Cut the other half of the vegetables into strips. Turn the eye on medium and fry them until golden. Drain the beans and using a potato masher roughly make a paste. Add the chopped vegetables to the beans and season with cumin, chili powder, and garlic salt to taste.

To make the corn tortillas:
Mix the corn flour, garlic salt, and water to make a ball.
 Flatten the ball into the size of a tortilla. Or use a tortilla press.
Use a big flat knife to pick up the tortilla.

Add some lard to preferably a cast iron skillet or frying pan. Over medium high heat fry the tortilla for about 30 seconds on each side until slightly browned.
Top with beans, cheese, salsa, lettuce and cilantro.