Frijoles Negros Refritos Tostadas

     Tagging along with a relative who managed a fine Mexican restaurant in Southern California was a real thrill and learning experience, when I was a kid.  California Mexican food was different in those days.  Tostadas were always made with corn tortillas instead of flour tortillas.  This is a basic old style tostada recipe that has some great flavor from the refried black beans.

   
     Escabeche Recipe:
     Place 1 small handful of sliced carrot into a bowl.
     Add 1 small handful of sliced onion.
     Add 1 sliced large green jalapeno.
     Add 6 to 8 leaves of coarsely chopped cilantro.
     Add 2 ounces of water.
     Add 1/2 tablespoon of lime juice.
     Add 1/2 tablespoon of rice vinegar.
     Add sea salt and black pepper.
     Toss the ingredients together.
     Set the escabeche aside and allow the ingredients to marinate for at least 20 minutes.
   
     Guacamole Recipe:
     Place the fruit of 1 medium size ripe avocado into a mixing bowl.
     Add 1/2 tablespoon of lime juice.
     Add 1/2 of a chopped green onion.
     Add 1 tablespoon of chopped tomato.
     Add 1/2 cove of chopped garlic.
     Add 8 to 10 leaves of chopped fresh cilantro.
     Add 1/2 of a finely chopped seeded green jalapeno.
     Add sea salt and black pepper.
     Mash and mix the ingredients together.
     Chill the guacamole in a refrigerator for ten minutes before serving.  (No sour cream is needed in this guacamole!  It tastes amazingly crisp and fresh without sour cream.  Traditional guacamole is made with no sour cream.  Nativa guacamole has no vinegar or lime in the recipe.)
   
     Tomato Salsa Recipe:
     Place 1 chopped tomato into a mixing bowl.
     Add 3 tablespoons of small chopped onion.
     Add 1 chopped green onion.
     Add 10 to 12 leaves of chopped cilantro.
     Add 1/2 of a finely chopped seeded jalapeno.
     Add sea salt and black pepper.
     Add 1 tablespoon of lime juice.
     Add 1/2 tablespoon of rice vinegar.
     Mix the ingredients together.
     Chill the salsa for 10 minutes, before serving.
   
     Frijoles Negros Refritos Tostadas Recipe:  
     Heat a saute pan over medium heat.
     Add 1 generous splash of vegetable oil.
     Pan fry 2 corn tortillas on both sides, till they become crisp.
     Place the flat crisp fried tortillas on a dry towel to drain off the excess grease.
     Spread a thin layer of warm refried black beans on top of the crisp tortillas.  (Heat some quality canned refried black beans with a splash of water over low heat in a saucepot to prepare the refritos negros.  Canned refried black beans are a nice convenience.  Freshly cooked home made refried blacl beans are even better.)
     Sprinkle some grated cheddar cheese and grated queso fresco on top of the beans.
     Place the tostadas on a baking pan.
     Bake the tostadas in a 350 degree oven, till the cheese melts.  (Do not brown the cheese!)
     Sprinkle shredded romaine lettuce on top of the tostadas.
     Sprinkle some of the tomato salsa on the lettuce.
     Drizzle some hot chili sauce on the salsa.  (Canned or bottled Mexican style hot sauce is fine for this recipe.) 
     Place a dollop of guacamole in the middle of the tostada.
     Place a dab of sour cream on top of the guacamole.
     Garnish the sour cream with green onion slices.
     Garnish the plate with romaine leaves, escabeche and cilantro sprigs.
   
     This is a nice, simple, old fashioned tostada!  This old fashioned tostada is hot, fresh, pretty, tasty and healthy!   Mexican food is great summer time cuisine.  Old fashioned California Mexican cuisine is much better than modern gringo fast food Mexican cuisine!  Yum!  ...  Shawna