Tostadas con Frijoles

Crispy corn tostadas piled with warm refried beans, sliced avocado, and a drizzle of salsa for a quick breakfast.

Ingredients

• 400g cured chorizo
• 400g pinto beans
• 1 tbsp rehydrated dried chilies
• 1 tsp dried oregano
• 3 tbsp olive oil
• 200g tomatillos
• a handful of fresh oregano, chopped
• a generous spoonful of Mexican crema
• 500ml orange juice
• 2 tsp ground cinnamon

Instructions

1. 1

   Gather and prep the masa dough and cured chorizo, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the rehydrated dried chilies and avocado, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the cured chorizo, season with chili powder, and cook until just done, about 5 mins.

5. 5

   Warm the masa dough alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the masa dough and spoon the cooked mixture over the top.

7. 7

   Drizzle with pickled red onions and finish with a sprinkle of epazote.

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