2 hours prep + 15 minutes cook time
Serves 6
Ingredients:
(Chef's Note: To save time, use 2 cans whole pinto beans. Do not boil in water or add salt.)
2 cups dry pinto beans
2 quarts + 3 cups water
1 Tbsp. salt
1 onion, roughly chopped
3 Tbsp. canola oil
12 corn tostadas (These can be found in the Latino section of your local supermarket.)
1 1/2 cups grated Monterey Jack cheese
Red Salsa/Salsa Roja (Recipe Below)
Red Salsa
2 dried red chiles (Chile de Arbol)
1 medium onion
4 Roma tomatoes
2 Tbsp. chopped cilantro
1 Tbsp. garlic salt
Juice of 1 small lime
Place chiles in a small frying pan over medium heat. Brown chiles for 5 minutes on each side until browned but not burned. Set aside. While chiles are browning, peel and chop onion into large pieces. Place onion and whole tomatoes in medium saucepan filled with water. Heat to boil and cook for 10 minutes. Remove from heat. Using a fork, remove peels from tomatoes. Place whole, peeled tomatoes, onion pieces and dried chiles in the blender. Add cilantro, garlic salt and lime juice and blend until smooth. (For spicier salsa, use 4 dried chiles. For garlic lovers, add 1 Tbsp. minced garlic to blender.)
Make Dinner:
Bring 2 quarts of water and beans to a boil in a large stock pot over medium high heat. Cover and reduce heat to medium low. Boil for 1 hour, stirring periodically. After 1 hour, remove lid and add 3 more cups of water. Add salt and onion and increase heat to medium high. Bring just to a boil and cover again. Reduce heat to low and simmer for another hour. (Chef's Note: To reduce cooking time, replace this step with 2 cans whole-not refried-pinto beans. Proceed to next step.)
Heat canola oil in large skillet over medium high heat. Add cooked beans and simmer for 5 minutes until heated through. Reduce heat to medium low. Using an immersion blender, blend beans until creamy and smooth. If beans become too thick, add 1 Tbsp. milk to thin.
Top each tostada with 1/4 cup refried beans and 1/4 cup grated cheese. Top each with 2 Tbsp. Red Salsa. Serve tostadas with lime wedges and extra salsa to taste.