0
0
After a visit to Pro’s Ranch Market, which is the closest food experience of Mexico in Albuquerque, Mary Jane pondered what to do with the ultra-crisp, giant tostadas I had bought on a whim tinged with curiosity. She came up with this combo, which is quick, spicy, and utterly delicious. Eat these with your fingers and a dark beer.
4 crisp 4-inch tostadas, or whole corn tortillas fried in vegetable oil or baked until crisp
1 cup cooked black beans, mashed
3/4 cup hot bottled salsa, drained
1 1/2 cups chopped leftover brisket, or substitute any cooked meat, chicken, or fish
1 cup grated Mexican manchego cheese, or substitute pepper jack cheese
1 ripe avocado, diced
Shredded romaine lettuce for garnish
Start the broiler in the oven.
Place the tostadas on a baking sheet. Spread the mashed black beans over the tostadas, going to the very edge of each one. In a small pot, combine the salsa and the brisket and heat until hot, about 2 minutes. Cover the black beans with the salsa-brisket mix and spread. Add the cheese and place under the broiler until all the cheese melts and bubbles.
Remove from the oven and top with the avocado and lettuce.
Yield: 4 tostadas
Heat Scale: Medium
00