Homemade Authentic Mexican Tostadas

Nov 2014

Ray's healthy HomeMade Tostadas, with Homemade frijoles and tortillas.

Basic ingredients. The following recipe is for four hungry people.

Rinse two cups of dried pinto beans - in a colander if you have one. (We, ourselves, tend to make a triple bach of beans, and freeze the leftovers.)

Drain, pick through the beans and check for stones. Put the rinsed beans in a large bowl, add lots of water so the beans are well covered. Soak overnight, or longer, up to 24 hours. 2 cups of dry beans will swell to almost 5 cups after soaking (4-2/3 cups).

After soaking, drain the water, rinse beans, drain, then place in a pot.

Split one Anaheim pepper (or any mild chile pepper) and two small (or one large) bell peppers, any color. Remove the stem and seeds.

Split into lengths and dice.

Dice 1/4 large onion, one tomatillo, and one clove garlic, Note the Stainless Steel Scraper/Chopper - a kitchen essential for transferring copped vegetables to a pan.

Vegetables and beans ready to be cooked. Don't add salt because it will make the beans tough.

In the pan, add 4 cups of water

1/4 cup whole dry oregano

1/2 teaspoon ground cumin

1/2 teaspoon dry marjoram leaves

Turn on heat to high, stir ingredients lightly, bring to a boil.

Stir, turn down heat to simmer, cover pot with lid, allow to simmer 2 hours. Stir occasionally.

Meanwhile, coursely chop 3 Roma tomatoes and 1/2 cup fresh cilantro.

Add tomatoes and cilantro to pot, stir, and simmer 1 more hour. Add 1/4 of water during last hour if all the cooking liquid has been absorbed. Do not add too much extra water.

After the last hour of cooking, turn off heat, stir, then allow pot to sit on burner, covered.

Making fresh corn tortillas.

Making fresh corn tortillas: Follow directions on package. Place one cup masa harina in a bowl. Heat one cup of water until very hot but not boiling. Slowly stir in 3/4 cup of the hot water, just until the masa begins to stick together. With clean hands, form masa into golf-ball size balls.

The masa dough should look like this. Not too wet, not to dry.

Cover the bowl right away, to prevent the dough balls from drying out.

Use a tortilla press to flatten.

Note the plastic sheets on top and bottom. They will prevent the dough from sticking to the press. The plastic sheets can be anything; even cut-outs from a plastic grocery sack will work, as long as they are clean.

Throw the lever all the way, but not too fast - giving the dough a chance to spread out.

Place your hand under the bottom plastic sheet, and lift the tortilla free of the press.

Roll your hand over, and place the tortilla on your other hand. Then carefully peel the plastic sheet away from the tortilla.

Heat dry skillet quite hot, then place tortilla in hot skillet.

Allow to brown slightly, then turn over.

Place cooked tortilla into tortilla warmer, or directly onto serving plate. Repeat until all the masa balls are cooked.

Chop some cilantro.

Chop more tomatoes. And add both to the pan of beans.

If you like meat, and most people do, add it to the pan of beans also. Otherwise, its all vegan.

Shred some lettuce.

Cut and avocado into quarters, and peel the skin off each piece.

Dice the avocado pieces, place in a bowl, and mash with a fork. Then add a healthy drizzle of fresh lime.

You're not going to find Tostadas like this in any restaurant! Homemade frijoles and tortillas.

Salt the beans to taste, pile it all on, and add lime and Salsa.


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