In Guatemala, tostadas are a daily presence on the tables. Their charm lies in being an exceptional accompaniment to meals, masterfully combined with traditional ingredients.
These tostadas are undoubtedly an outstanding appetizer that we present to you today with care.
This recipe of humble origin has become an essential element in Guatemalan gastronomy, offering a unique combination of flavors.
Tostadas
Ingredients
12 Thin tortillas
2 ½ cups of Frying oil
2 Thinly sliced onions
½ cup of Finely chopped parsley
Grated dry cheese
½ Finely chopped onion
1 teaspoon of Oregano
2 Lemons
5 Diced avocados
1 pinch of Salt
For the red sauce
3 cups of Water
1 Small onion
1 Bell pepper
1 tablespoon of Vegetable oil
1 Garlic clove
1 Parsley bunch
6 Large tomatoes
1 pinch of Salt
2 Finely chopped onions
2 pounds of Black beans
Vegetable oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Fry the tortillas in abundant oil, place on napkins to remove excess grease and store in a covered container
Step 2 : Place the avocado pulp on a plate or deep container and turn it into a puree, add the onion, lemon juice, and the rest of the ingredients
Step 3 : Boil the tomatoes, onion, garlic, and bell pepper in 3 cups of water. Once cooked, remove the pot from the heat and let it cool. Once cold, blend all the ingredients and then strain them. Next, in a large skillet, heat the oil, add the sauce and salt to taste and let it boil, stirring with a spatula until it thickens
Step 4 : In a pot, boil the beans with enough water as usual, add an onion and salt to taste to start providing flavor. Let it simmer over low heat, stirring occasionally and adding water when it begins to evaporate. When they are soft, put them in the blender including the onion. Blend in batches to form the puree
Step 5 : Place oil in a skillet. Add the finely chopped onion and sauté it. Let it fry for a couple of minutes or until it turns golden yellow. Do not let it burn or turn black. When it is golden brown, add the beans and stir constantly
Step 6 : Once fried, assemble the tostadas with guacamole, sauce, and others with flipped beans and garnish with grated dry cheese, chopped parsley, and onion
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