Ingredients

The following ingredients have 4 Servings
  • Non-aerosol cooking spray
  • Eight 6-inch flour tortillas
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Fine sea salt or kosher salt
  • 5 to 6 large fresh tomatillos
  • husk removed
  •  rinsed
  • 1 small onion
  • peeled and cut into quarters
  • 2 poblano peppers
  • or 2 cups defrosted frozen Hatch chilies
  • 2 cloves garlic in jackets
  • ½ cup fresh cilantro or flat parsley
  • 1 teaspoon dried oregano
  • or 1 tablespoon fresh
  • 1 teaspoon light agave or light flavor and color honey
  • Salt
  • 1 teaspoon ground cumin
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1 small onion
  • chopped
  • 1 large jalapeño pepper
  • seeded and chopped
  • 2 large cloves garlic
  • chopped
  • 1 teaspoon cayenne pepper hot sauce (Rach's go-to is Frank's RedHot)
  • ½ teaspoon ground cumin
  • ½ teaspoon pimenton/smoked paprika
  • Salt
  • One 14-ounce can pinto beans
  • 1 brick pepper Jack cheese
  • shredded
  • 1 Haas avocado
  • diced
  • 2 limes
  • 1 for avocado and 1 cut into small wedges
  • 1 small iceberg lettuce
  • Pickled jalapeño pepper slices

Instruction

  • For the tostadas, heat oven to 400˚F
  • Spray tortillas lightly with oil and season with cumin, oregano and salt
  • Bake 4 to 5 minutes on each side to golden and crisp, remove and cool to handle
  • For the salsa, preheat broiler to high with rack 1 above center
  • Line a baking sheet with foil and arrange the tomatillos, onion, poblanos, and garlic
  • Char and blister peppers and tomatillos, turn, the total time under broiler will be 10 to 12 minutes
  • Place in bowl, cover, cool, peel, stem and seed peppers
  • Peel garlic
  • Add all ingredients to food processor and pulse process into thick salsa, transfer to a bowl
  • For the beans, heat oil in medium skillet over medium heat,  add onion, jalapeño, garlic, hot sauce (Rach's go-to is Frank's RedHot), spices and salt, soften a few minutes while stirring frequently, then add ½ to ⅔ cup water and let it absorb
  • Add the beans and the onions to food processor and pulse until almost smooth, then place back in skillet over lowest heat
  • To assemble, place the oven rack in center oven and turn broiler on
  • Top the crispy tostadas with warm beans and cheese
  • (Add chorizo crumbles or rotisserie chicken, if using, before cheese
  • ) Dress the avocado in lime juice
  • Bubble and brown the cheese on tostadas and serve 2 per person topped with lettuce, salsa, pickled jalapeño peppers, avocado, and wedges of lime