Crunchy Tostada Ensalada – Fully Of Flavour

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Crunchy Tostada Ensalada – Fully Of Flavour


Tostada Ensalada:

For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)

For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.

In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.

Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.

Refried Beans:

Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.

Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they’re difficult to stir, they’re too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.

Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.


Apple Cider Vinaigrette:
Tostada Ensalada:
Refried Beans:

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Written by TimeOdd

TimeOdd is a leading technology media property, dedicated to obsessively profiling startups, reviewing new Internet products, and breaking tech news.



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