Tostadas de Frijoles Puercos | Pork Bean Tostada

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese cuts calories without sacrificing texture.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell pepper provides crunch with less heat.

Cut the onion in half, using half to boil the beans and the other half to cook with the beans.

Rinse the pinto beans and boil them in a large pot with the California chili pods, half of the onion, and the garlic clove.

Add salt and black pepper to the pot and fill halfway with water, then boil on high heat for about an hour until soft.

Cut the bacon into small cubes.

In a large frying pan over medium-high heat, add the bacon and cook until the fat renders out.

Add the chopped onion to the pan with the bacon.

Once the onion is softened, add the chorizo to the pan.

Smash the boiled beans and add them to the frying pan with the bacon and chorizo mixture, along with the jalapeño juice.

Heat canola oil in a separate pan for frying the tortillas, ensuring the oil is hot enough to cover the tortillas.

Slow fry the tortillas, pressing down to prevent them from puffing up, until golden and crispy.

Remove the fried tortillas and place them on a kitchen towel to drain excess oil.

Assemble the tostadas by adding the bean mixture and topping with queso fresco, cabbage, and crema.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens