To start making the Tostada recipe, have all the ingredients ready and ready.
You can use store-bought tortillas or make your own at home.Here's how you can make Homemade Tortillas Recipe
Corn tortillas – also known as makki ki roti – although these tortillas are a thinner version of makki ki roti.
When the tortillas are ready, preheat the oven to 200°C and bake for 10 minutes.
Use a brush or your fingers to apply oil to tortillas. Sprinkle a little salt on top.
To make crispy flat tortillas (also called tostadas), place the tortillas in a baking dish and place on the center rack of the oven and bake until the tortillas are golden brown – from one oven to In another oven, this will take 8 to 15 minutes. Monitor when the tortillas are done.
When done, remove from the oven and they will get crispier as they cool.
To make Mexican salsa, first cook the tomatoes in a pressure cooker. Place half of the tomatoes in the pressure cooker along with 2 tablespoons of water. Let it pressure cook for 2 whistles.
After blowing 2 times, turn off the heat and let the pressure release naturally.
Once the pressure is released, open the cooker, drain off the excess water, and allow the tomatoes to cool completely. Once the tomatoes have cooled, peel off the skin and chop finely.
Place chopped tomatoes in a mixing bowl. Add onions, green chilies, salt, sugar, cumin, Tabasco sauce and coriander leaves. Mix the Mexican salsa thoroughly.
Transfer the salsa to a bowl and set aside.
To make the guacamole, cut the avocado in half, remove the seeds, and scoop the pulp into a bowl.
Mash the avocado with a fork to a smooth consistency. You can also have a slightly thicker consistency, so mash it to your liking.
Add onions, green chillies, lemon, coriander, salt and cumin powder. Mix well and set aside.
For refried beans, put rajma in 2 cups of water with salt and cook on high pressure for 4 to 5 blasts. Reduce heat to low and cook for 10 to 15 minutes. Total cooking time is approximately 40 minutes.
Turn off the cooker and let the pressure release naturally.
Once the pressure is released, there should be very little water left in the rajma. If there is excess water, drain the excess water. You can leave a few tablespoons in the rajma.
Mash the ragima mixture until slightly coarse. Leave some chunks behind to add texture to the refried beans.
Heat oil in a heavy-bottomed pot over medium heat; add garlic and sauté for a few seconds until sizzling.
Add the tomato puree, cumin, paprika, Tabasco sauce and cooked ragima. Saute the refried beans for a few minutes until the mixture comes together and becomes creamy.
Check the salt and spices and adjust accordingly. If you like it a little spicier, add more Tabasco sauce to your refried beans.
Turn off the heat, transfer the refried beans to a bowl, and set aside.
To assemble the tostadas with the guacamole and refried beans, spread about 2 tablespoons of the refried bean mixture on each tostada shell. Top with 2 tablespoons cheese, about 2 tablespoons guacamole, a bit of lettuce, and 2 tablespoons fresh salsa. Serve immediately.
Serve up these Black Bean and Guacamole Tostada-Open Face Tacos Recipes and a few more Cucumber Ginger Lemonade Recipe A light summer meal.
