Backpacking food: Black bean mole tostadas

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BLACK BEAN MOLE TOSTADAS

 

Ingredients

 

Instant black bean flakes (whole foods sells them in bulk for about $

4 a lb, which will feed a large crowd, I have seen them i bulk bins at

other health food stores and COOPS too)

 

masa harina about 8 oz or prepared corn tortillas, fresh (for shorter

backpacking trips).

 

mole sauce, backpacking version:

 

8 oz combination of black dried moles: poblanos, anchos, mulattos and

negros

optional – chiles chipotles 2-3 this is going to give it a smoky taste

but also HOT!!!

1 tablespoon cocoa

small amounts (1/2 tsp) cinnamon and ground cumin

2 garlic cloves

½ pack sun dried tomatoes

½ cup roasted almond slivers

a little salt

Olive oil for frying tortillas

 

preparation

 

at home:

Toast chiles in comal or cast iron skillet. Careful not to burn them,

just toast them until they release the wonderful aroma. Grind them in

coffee grinder along grind all mole ingredients (yes, add the garlic

in with dry ingredients) it will make a coarse crumbly powder – put in

zip lock bag. Pack dried instant black beans separately. Place

either masa or corn tortillas in separate bags. Pack olive oil in

separate bottle.

 

at camp:

Boil water and cover bean flakes, will thicken after it sits a few

minutes. Add additional hot water if too thick. Add boiling water to

mole powder until it makes a thick sauce, cover and let sit. Add

additional water if too thick.

In separate skillet, heat prepared corn tortillas.

If making tortillas from scratch, add cold filtered water to masa

until you have the right consistency. Form into tortillas by first

making a 1 inch ball and then flattening it. Yes, this is tricky at

camp (use a couple of extra zip lock bags). Fry the tortillas in

skillet on both sides.

Now the tostadas are ready to assemble. Place black beans on

tortillas and top with mole sauce