tostadasPosted: June 6, 2017 Filed under: Cooking, Recipes Leave a comment
I have been making tostadas for decades. I was glad to get back to this after installing the new sealing ring on my stovetop pressure cooker.
Here’s how I do it.
Two cups of dry beans (pinto, black, kidney – any combination thereof), a mixture of medium hot and hot chili powder, and five cups of water. Let the beans cook for an hour, turn off the heat, and wait for the natural pressure release. Put the beans in the KitchenAid stand mixer with the flat paddle to mix and smooth. (I used to use the meat grinder, but it was too many parts to clean.)
Meanwhile, while the beans are cooking, bake four corn tortillas on a baking sheet at 400 degrees for eleven minutes.
Add whatever toppings you like.