August 11, 2014

mexican pizza

 My husband's favorite food is mexican so I am always looking for new ways to fix it.  This dish is easy and kid friendly for those little cooks in your family (they love to help assemble).  I would highly recommend frying your own tortillas if you can spare the time... they are wonderful!!!

Servings 4-6
Total Time 20 minutes

  • olive oil
  • 12, 6-7 inch corn tortillas (short on time: buy tostadas)
  • sea salt (or kosher)
  • refried beans (2 15-ounce cans, or you can make your own refried beans)
  • ** spinach, sliced thin and seasoned with 1/2 teaspoon of red wine vinegar and sprinkle  with salt
  • 2 medium tomatoes, chopped
  • 2 avocados, cubed (TIPS AND TRICKS: how to cube an avocado)
  • 8 ounces mexican crumbling cheese
  • 1 cup of salsa or 1/2 cup sliced pickled jalapeños
  • fresh cilantro, chopped


Heat refried beans in a frying pan, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them. For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese. Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.

If you bought tostadas... skip this step.

Pour a couple of tablespoons of oil into the skillet.  Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough. Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do (the tortilla should be fairly stiff and crisp, if not the oil is not hot enough).  Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt and set aside.  Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

To serve spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.) Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).


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