Tostadas

I made these for dinner tonight and was amazed when my kids commented that this is one of their favorite meals!  Who knew?  This is probably one of the quickest dinners ever. 

My friend Berta served these to us years ago and it has become one of our staples - especially on busy evenings.
The base of the tostada looks like this:

You can find various brands, but they are pre-cooked and very crunchy and delicious - my kids even love to just snack on them.  You can generally find them near the tortillas in any grocery store.

This is my favorite cheese for these - you can find it at Walmart, Costco and most grocery stores.  It crumbles really nicely and is rather mild.


Tostadas
Refried beans or canned pinto beans
Queso fresco
Chopped onion, tomatoes, olives, cilantro, lettuce - all to taste

If using canned pinto beans, drain half of the liquid.  Heat a large pan, and add 2 T. olive oil.  Once hot, add beans and heat.  As the beans heat, use a potato masher or the bottom of a cup and smash all of the beans until they are smooth and spreadable - here's a link.   If using canned refried beans, simply spread a layer over the tostada.
Sprinkle with crumbled cheese, olives, tomatoes, onions, lettuce.
Optional :Top with sour cream and hot sauce to taste. 

Refried Beans

 

Here is Maria's basic recipe for Refried Beans

1 lb. pinto beans - rinsed and sorted
1/4 onion - diced
Salt to taste
1 c. oil or lard (Maria thinks the lard gives a better flavor than the oil, but I haven't gone there)

Place beans in bottom of large pot and fill 3/4 full with water. Add onion and bring to a boil. Allow to cook (boiling) for two hours or until soft. Once soft, add salt to taste.

In a separate large pan heat oil/lard on high until it is very hot (this is key). Strain cooked beans into a separate bowl or pan, but reserve the juices/bean broth. Once the oil is very hot, quickly drop beans (no liquid) into hot oil and cover with a lid. Allow to boil for 2 minutes. Remove lid and stir. Using the bottom of a glass or strong cup begin to gently mash the beans as they continue to cook - take care not to burn yourself on pan sides or bottom.

 

Add juice if necessary - adjusting the viscosity according to your personal preferences. These beans may be slightly chunkier than processed and prepared refried beans. If a smoother texture is desired, after straining beans, blend, adding liquid as needed, then add to hot oil and stir and cook until incorporated.

 

Note that beans generally thicken as they cool.