Tostadas

Stale tortillas are never wasted because they can be turned into tostadas, which are fried tortillas. Cheese, meats, veggies, and a variety of garnishes are commonly served with them. You might wish to share a platter of tostadas because they can be fairly filling.

Ingredients

• 3 1/2 cups refried beans, homemade or from 2 (15-ounce) cans, 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil), 2 medium tomatoes, chopped, 1 to 2 avocados, chopped peeled and pitted, or guacamole, 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese, 1 cup salsa, or 1/2 cup sliced pickled jalapeños, A handful chopped fresh cilantro

Instructions

• Warm the refried beans in a frying pan on medium heat, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them.
• For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese.
• Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.
• To help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so.
  
• Fill a frying pan with enough oil to cover the bottom by a quarter inch. Heat the oil over medium-high heat until it sizzles but does not smoke.
• Fry the tortillas one at a time in the oil. If the tortilla does not produce bubbles as soon as it is placed in the hot oil, the oil is not hot enough.
• Cook for 30 seconds to a minute per side until golden brown on both sides. Push the tortilla down into the oil using metal tongs or a spatula, then turn and pull the tortilla out of the pan, draining the excess oil as you go. (The tortilla should have a hard and crisp texture.)
  
• To absorb excess oil, place the tortilla on a paper towel-lined platter. Season with a pinch of salt.
• Place the cooked tortillas on a rimmed baking sheet and keep them warm in a 250°F oven.
• As needed, add extra oil to the pan, making sure the oil is hot enough before adding a tortilla to the pan.
• To serve, divide the toppings into individual bowls and serve the beans in a larger serving dish. Remove the tostada shells in batches, keeping the ones that aren't being used warm in the oven.
• Spread a generous scoop of mashed beans over a tostada shell to make a tostada. Add cheese and additional toppings as desired (sliced lettuce, avocados, salsa, etc.)
  
• Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).