mexican
salsa
beans
beef
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Homemade salsa verde, refried beans and seasoned ground beef come together with crisp, refreshing toppings for the ultimate tostada.

Ingredients

For the salsa verde:
  • 8 tomatillos
  • 1 white onion, quartered and peeled
  • 1 large jalapeño
  • 1 poblano pepper
  • 1 lime, juiced
  • 2 cloves garlic in the jacket
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or light agave
  • A small handful of cilantro
  • Salt and pepper
For the refried beans:
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ cup water
  • 1 teaspoon Frank's RedHot cayenne pepper sauce
  • 1 can pinto beans, drained
  • 1 lime
  • 2 tablespoons butter
For the beef:
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • Salt and pepper
  • 1 small onion, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 2 cloves garlic, grated or finely chopped
  • 1 teaspoon ground cumin, ⅓ palmful
  • 1 teaspoon paprika, ⅓ palmful
  • 1 teaspoon dried oregano, ⅓ palmful
  • 1 vine or heirloom tomato, chopped
  • 1 cup water
To serve:
  • 8 corn tortillas and ½ cup frying oil to crisp, OR 8 store-bought tostadas (warmed in low oven)
  • Chopped lettuce
  • Mexican crema or sour cream
  • Crumbled cotija or queso fresco
  • Avocado dressed with lime juice
  • Scallions, thinly sliced on bias

Yield

Serves: 4

Preparation

For the salsa verde, char the tomatillos, onion, peppers and garlic under boiler, then cool and peel and seed peppers and peel the garlic. Place the ingredients in food processor and puree with lime juice, cumin, honey or agave, cilantro, salt and pepper.

For the beans, heat oil in skillet over medium to medium-high heat, add onion, peppers, garlic, salt and pepper, cumin, coriander, and soften a few minutes. Add water, hot sauce and beans and simmer to absorb liquid, 10 minutes over low heat, then puree with juice of 1 lime. Wipe out skillet and melt butter, then add the puree and reduce beans 5 minutes until crisp at edges. Remove from heat and cover to keep warm.

For the beef, heat a skillet over medium-high heat with oil, 1 turn of the pan, brown and finely crumble the beef and season with salt and pepper. Add onion, jalapeno, garlic, cumin, paprika, oregano, tomato and water, simmer 10-15 minutes.

To serve, fry or warm tortillas and top with beans, beef, lettuce, salsa verde, crema, cheese, avocados and scallions.