Shrimp Tostadas On Homemade Corn Tortillas With Fr... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I made homemade corn tortillas for the first time and decided to make tostadas to try them out. Turned out super tasty! :-) Ingredients:
for the shrimp |
12 ounces uncooked large shrimp, peeled, deveined |
2 tablespoons canola oil |
3 teaspoons minced seeded jalapeño chili (or serrano) |
1 large garlic clove, pressed |
1/2 teaspoon ground cumin |
kosher salt |
for black refried beans |
1 tablespoon canola oil |
1 can organic black beans (do not drain) |
3 tablespoons onion, finely minced |
1/4 teaspoon cumin |
organic red wine vinegar, to taste |
kosher salt, to taste |
for pico de gallo |
2 cups fresh organic tomatoes, seeded and chopped |
1/4 cup onion (chopped) |
1 jalapeno, seeded and minced |
1 clove garlic, minced |
juice of 1 lime |
1 small handful cilantro, chopped |
kosher salt and fresh cracked black pepper, to taste |
toppings |
avocado cubes |
shredded romaine lettuce |
sour cream |
monterey jack cheese |
12 fresh corn tortillas - i made my own from this recipe: http://www.bobsredmill.com/recipes_detail.php rid=662 |
Directions:
1. For Shrimp:
2. Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
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4. For the Pico de Gallo:
5. Add everything to a bowl and combine. Chill at least 1 hour and up to 3 hours.
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7. For Beans:
8. Heat the oil over medium heat in a large, heavy nonstick pan, Saute onions until soft (do not brown) and add the ground cumin. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook and the onions get soft. Add the beans with their liquid.
9. Fry the beans, stirring and mashing often, until they thicken and begin to get crusty on the bottom and aromatic. Cook for about 20 minutes, stirring often and mashing the beans with the back of your spoon. The beans should be thick but not dry. Add water to the beans if they seem too dry. Taste the refried beans, and adjust the salt.
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11. Using a cookie/biscuit cutter, cut the corn tortillas into appetizer sized rounds. Fry the rounds in canola oil until crisp and drain on paper towels, sprinke with salt if desired.
12. Preheat oven to 375 degrees.
13. Heat skillet over med-high heat. Add shrimp, sprinkle with a little kosher salt and saute quickly in pan. Take off heat and squirt with a little lime juice. Set aside.
14. Place tortilla rounds on a baking sheet. Place a spoon full of refired beans on each round. Follow with a sprinkle of cheese. Place in oven until the cheese begins to melt, about 3-5 minutes.
15. Remove from oven and top each with pico de gallo, lettuce, small dollop of sour cream, 1 shrimp and avocado cube.
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