Crunchy Cheesy Rachs Tomatillo Tostadas With Refried Beans Recipes

CRUNCHY + CHEESY: RACH'S TOMATILLO TOSTADAS WITH REFRIED BEANS

Steps:

• For the tostadas, heat oven to 400˚F
• Spray tortillas lightly with oil and season with cumin, oregano and salt
• Bake 4 to 5 minutes on each side to golden and crisp, remove and cool to handle
• For the salsa, preheat broiler to high with rack 1 above center
• Line a baking sheet with foil and arrange the tomatillos, onion, poblanos, and garlic
• Char and blister peppers and tomatillos, turn, the total time under broiler will be 10 to 12 minutes
• Place in bowl, cover, cool, peel, stem and seed peppers
• Peel garlic
• Add all ingredients to food processor and pulse process into thick salsa, transfer to a bowl
• For the beans, heat oil in medium skillet over medium heat, add onion, jalapeño, garlic, hot sauce (Rach's go-to is Frank's RedHot), spices and salt, soften a few minutes while stirring frequently, then add ½ to ⅔ cup water and let it absorb
• Add the beans and the onions to food processor and pulse until almost smooth, then place back in skillet over lowest heat
• To assemble, place the oven rack in center oven and turn broiler on
• Top the crispy tostadas with warm beans and cheese
• (Add chorizo crumbles or rotisserie chicken, if using, before cheese
• ) Dress the avocado in lime juice
• Bubble and brown the cheese on tostadas and serve 2 per person topped with lettuce, salsa, pickled jalapeño peppers, avocado, and wedges of lime

CHICKEN TOMATILLO TOSTADAS WITH REFRIED BLACK BEANS AND CABBAGE-PEPPER SLAW

Steps:

• Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.
• To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.