An Unclassic Tostada

[Guest guest]

Well, guess who got a cookbook for Christmas. This by far my favorite of

all my Mexican ones.

 

 

 

 

 

* Exported from MasterCook *

 

 

 

An Unclassic Tostada

 

 

 

Recipe By : Mexico: The Vegetarian Table by Victoria Wise

 

Serving Size : 6 Preparation Time :0:00

 

Categories : Main Dishes Mexican

 

 

 

Amount Measure Ingredient -- Preparation Method

 

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1/4 cup vegetable oil

 

6 corn tortillas

 

3 cups cooked black beans

 

1 ripe but still firm mango -- peeled and sliced

 

1 cup crumbled feta or cotija cheese

 

1/2 cup cilantro leaves, whole

 

2 cups Piquant Sauce with Chipotle Tamarind -- Recipe

follows

 

2 cups guacamole

 

Piquant Sauce with Chipotle Tamarind

 

1 pod tamarind, shelled or walnut-size pinch -- tamarind

pulp

 

1/3 cup warm water

 

8 dried or canned chipotle chilies -- stemmed

 

8 medium (8-10) tomatillos, stemmed, husked -- (about 1/4

pound)

 

OR 2 medium tomatoes -- (1/2 pound)

 

3 cloves garlic -- unpeeled

 

1/2 teaspoon salt

 

Mexican Crudités - Recipes sent Separately

 

 

 

Pour the oil into a large skillet and heat until sizzling. One at a time,

fry the tortillas on both sides until crisp and lightly golden. Drain on

paper towel.

 

 

 

To serve, place a spoonful of beans on one half of each crisped tortilla.

Place a spoonful of rice next to the beans on the other half. Arrange 2 or 3

mango slices in the center. Sprinkle some cheese over the beans and some

cilantro over the rice. Serve right away accompanied by the sauce, Guacamole

and crudités.

 

 

 

Piquant Sauce/Chipotle Chilies and Tamarind

 

 

 

Soak the tamarind in the water until softened, about 15 minutes. If using

fresh tamarind, rub the pulp off the seeds into the water. Discard the

seeds.

 

 

 

Heat a heavy ungreased skillet over high heat. If using dried chipotles,

place them in the skillet and stir over medium-high heat until lightly

toasted all around about 1 minute. Remove and set aside. Place the

tomatillos or tomatoes and garlic in the skillet and char them over medium

heat, turning once or twice, until softened and blackened in spots, about 15

minutes. Remove and cool enough to handle. Peel the garlic and tomatillos.

If using tomatoes, leave them unpeeled.

 

 

 

Using a food processor or food mill, puree the tamarind pulp and liquid,

chilies, garlic, tomatillos or tomatoes, and salt, adding a little extra

water if necessary to make a fluid mixture. Use right away or cover and

refrigerate for up to 1 week.

 

 

 

 

 

 

 

 

 

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NOTES : To prepare the mango, cut it lengthwise through the pulp to the pit

into quarters. Peel away the skin. Cut through the pulp to the pit in either

direction to make slices as thick as you like, paring the slices off the pit

as you go.