Tostadas Sencillas de Frijoles y Queso Fresco
Tostadas Sencillas de Frijoles y Queso Fresco·(tohs-TAH-dahs sen-SEE-yas de free-HOH-les ee KEH-soh FRES-koh)
La Baby Tortilla: After-School Snacks & Antojitos
Three-forty-five in the afternoon, the backpack hits the linoleum, the cast-iron skillet goes on the burner. Here on a Tuesday in Ohio, a tostada is an exercise in structural integrity and temperature—piping hot, lard-whipped beans anchoring a sharp, lime-cured cabbage slaw to a crisp corn shell. Forget the heavy, ground-beef laden restaurant versions. Leftover pinto beans and a cold disk of queso fresco are perfectly calibrated to get dinner on the table before the kids tear the kitchen apart. Smear the hot beans edge to edge, pile the slaw high, and eat it while the fried tortilla shatters.
Ingredients
- store-bought corn tostadas8 med
- bacon fat or lard1 tbsp
- white onion2 tbsp
- garlic clove1 large
- fresh jalapeño1/2 med
- canned pinto beans15 oz
- green cabbage2 cup
- Roma tomato1 med
- red onion1/4 cup
- lime1 med
- Mexican oregano1/4 tsp
- kosher salt1/4 tsp
- queso fresco1/2 cup
- Mexican crema1/4 cup
- homestyle salsa1/4 cup
- avocado1 med
Method
- 01
Awaken the tostada shells in a hot oven.
Preheat the oven to 400°F and warm the store-bought tostadas on a baking sheet for three minutes to revive their crunch. If making from scratch, lightly brush standard corn tortillas with neutral oil and bake for 10 minutes, flipping halfway, until rigid and deeply golden.
- 02
Infuse the fat with onion, garlic, and jalapeño.
Heat the bacon fat or lard in a medium skillet over medium-high heat until shimmering. Add the white onion, smashed garlic, and jalapeño half, sautéing for 2 to 3 minutes until the onion is translucent and the garlic turns deeply golden and fragrant.
- 03
Fry and aggressively mash the beans.
Pour the entire can of beans along with its liquid into the hot fat, standing back as it sputters. Lower the heat to medium-low, let simmer for five minutes, then aggressively mash the beans in the skillet with a potato masher until they form a smooth, velvety paste. Remove and discard the whole garlic clove and jalapeño half.
- 04
Toss the quick cabbage slaw.
In a mixing bowl, thoroughly combine the shredded cabbage, diced tomato, red onion, lime juice, oregano, and salt. This quick, lime-cured slaw is a hallmark of Northern Mexican street food, maintaining its crucial crunch against the steaming hot beans in a way that soggy iceberg lettuce never could.
- 05
Assemble the tostadas with structural precision.
Gently spread about three tablespoons of the hot beans evenly across each tostada shell, leaving a small border at the edge to prevent shattering. Immediately pile on a generous handful of the cold cabbage slaw, pressing it lightly into the beans so it sticks. Top with crumbled queso fresco, avocado slices, a drizzle of crema, and a spoonful of salsa. Serve immediately.
Notes
Watch your bean consistency.
If your beans are too dry, attempting to spread them will crack the delicate tortilla in half. If they stiffen up while you're prepping the other ingredients, thin them with a splash of warm water until they are velvety and easily spreadable again.
From Cook Tex-Mex.