We're gonna roll with some traditional tostadas.
So, we're going to make some homemade refried beans,
but not with lard. I've got a little olive oil
heating up in this pan.
Sweating out some onion and jalapeno pepper.
We're going to add some pinto beans and some seasoning
to that, and then instead of cooking it in lard,
we're just gonna use a little butter
and make our own homemade refried beans.
In this pan, you can use ground turkey, ground chicken,
ground pork. I'm just browning up some ground beef,
again, with onions and jalapeno.
This is this salsa verde that we're going to put up on top.
So, you just peel off the skins like a gooseberry,
and then they're a little sticky, so give 'em a quick rinse.
No oil whatsoever, throw them on a tray
with a quartered onion, and a couple of fat cloves
of garlic, a mild poblano pepper, and a hot and spicy
serano, or jalpeno pepper. Throw in our tomatillos.
Add the juice of one lime for the acid.
A little cilantro or fresh coriander.
Coriander's best friend is cumin.
And then we're going to add in some agave,
or a little squirt of honey for a natural sweetener
to balance this, salt of course,
and give it a zap. (blending).
Now once the salsa's made, take it out and rinse
out your processor bowl. We need that for the beans,
so that we can refry them. I'm just gonna stir the meat.
For our beans, when your onions and your jalanepos
have cooked out a little, and gotten soft,
add a little water to them, and it'll force them along.
They'll break down quicker for you.
Add a little water to the pan, and once we add our water,
we can turn the heat up a hair, and grate in some garlic.
And we're gonna add a little cumin
and coriander to our beans.
A little hot sauce, one can of pinto beans,
and the juice of another lime (applause).
When we come back, we'll puree this, and refry it.
And I'll show you how to spice up your beef after this.
(Cheers).
So, I'm warming up the tostadas for our tostadas.
We're making a very traditional tostada.
We're making our own homemade refried beans,
and a lovely beef topping. We've already made our salsa.
The tostadas, you can fry them individually,
and then they'll puff up, or you can buy them in a box,
and they'll toast up, so I'm gonna put these guys
into the oven, and and just toast them.
I rinsed out the food processor and you just pop it back on.
This is our pinto bean dip, which we're going to refry.
(blending).
I have a little browned butter in my pan.
I'm gonna add the bean's, whoops, and the blade.
Ow, it's like molten lava, that thing.
Jeez, Louise. Did you see that?
Maybe cook yours over a lower temperature,
so it doesn't splatter molten lava all over you.
Okay, I'm gonna let that out.
Over here, we've got our beef mixture.
Now, we're gonna spice up the meat with paprika,
or smoked paprika, about a third of a palm full,
and the same of coriander, cumin, and oregano,
salt, and pepper, a little hot sauce,
a large tomato diced, or a can of diced tomato,
and a little bit of water, so it can cook out. There we go.
That's it, we're gonna let this guy cook out.
The tostadas are warming. When we come back,
we'll build our tostadas after this. (applause).
Why should tacos have all the fun?
We're doing tostadas today, which is basically an excuse
to eat a giant nacho for your dinner.
So, I'm spreading out our refried spicy beans,
a little bit of queso fresco, our spicy beef.
(gasps). - I know, yum.
And then we're gonna top that
with our homemade salsa verde, a little sprinkle of lettuce,
(laughter)
A little sliced avocado. (murmurs)
Right? So pretty? And a little green onion.
(applause)
(cheers)