Tostada Recipe | Byron Talbott

Start by finely chopping onion, jalapeno, and garlic for the stewed beans.

Heat a medium sauce pot on high heat and add a little canola oil.

Sweat the chopped veggies in the pot.

Add the beans to the pot and generously cover with chicken stock.

Add a bundle of cilantro stems to the pot for flavor.

Simmer the mixture on medium heat for about 30 to 45 minutes.

Soak beans in water a day ahead of time to reduce cooking time if desired.

Prepare a green sauce by blending avocados, blistered jalapenos (broiled), onion, lime, cilantro, and a little water.

Shave red onion and butter lettuce for garnish.

Fry corn tortillas in canola oil until crispy.

Assemble the tostadas with stewed beans, green sauce, shaved lettuce, and a dollop of sour cream.

Equipment Needed

Spice Level:

Dietary

Allergens