Tostadas with Mashed Black Beans
When we have a pozole party, we always serve whole tostadas spread thick with refried beans along with the pozole. When frying the tortillas for the tostadas, cook them a little darker than you think is good; it’s important for the tortilla to cook through to its core or it won’t stay crisp. Plus, the toasty flavor that results is more authentic.
Yields 6 tostadas
1 15-oz. can black beans, drained and rinsed
1 Tbs. mild olive oil
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground chipotle
1/4 tsp. dried oregano, preferably Mexican
6 good-quality corn tortillas
Safflower or other light vegetable oil
Mexican crema or sour cream (optional)
In a 2-quart saucepan over medium heat, combine the beans, olive oil, onion and garlic powders, chipotle, oregano, and 1/4 cup water. Cook, mashing with a potato masher, until the beans are hot, well mashed, and thickened to a spreadable consistency, about 3 minutes. Season to taste with salt.
Stack the tortillas 3 at a time and prick through the stack in several places with a fork to prevent the tortillas from puffing up as they fry. Add enough oil to an 8- to 9 inch skillet to measure 1/2 inch deep (about 1 cup) and heat over medium-high heat until shimmering hot. Add a tortilla and cook, flipping 3 to 4 times with tongs and gently holding the tortilla under the oil until it’s crisped and golden-brown, 2 to 3 minutes total. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining tortillas, adding more oil as necessary.
Serve the tostadas slightly warm or at room temperature, each spread with some of the beans and drizzled with a little crema or a dollop of sour cream, if you like.
nutrition information (per serving):
photo: Colin Clark
From Fine Cooking 120
, pp. web extra
October 25, 2012