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What You Need:
(To Serve: 6)
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4 cups frijoles refritos
5 tablespoons olive oil or vegetable oil
2 tablespoons red wine vinegar
¼ teaspoon salt
3 cups finely shredded iceberg lettuce
1/3 cup lard
12 tortillas, or ready-made tortillas
2 or 3 pickled pig' s feet, boned and coarsely chopped
1 cup coarsely chopped onions
½ cup freshly grated Parmesan cheese
4 canned "jalapeno" chilies, rinsed in cold water and cut lengthwise into 1/8-inch strips
THE SAUCE
6 medium tomatoes, peeled, seeded and finely chopped (see salsa cruda)
1 cup finely chopped onions
2 teaspoons dried oregano
½ teaspoon finely chopped garlic
½ cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
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Translate this recipe:
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| How To Cook: |
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1. Combine the tomatoes, 1 cup of finely chopped onions, oregano, garlic, vinegar, sugar and salt for the sauce in a bowl and, with a large spoon, mix them together thoroughly. Set the sauce aside.
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2. For the topping, prepare the frijoles refritos; cover them and keep them warm over the lowest possible heat. In a large bowl, beat the oil, vinegar and salt together until they are thoroughly combined.
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3. Drop in the lettuce and toss lightly with a spoon until the lettuce is coated evenly with the dressing.
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4. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the lard over moderate heat until a light haze forms above it. One at a time, fry the tortillas for 1 minute on each side, or until they are light gold.
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5. Drain on a double thickness of paper towels. As you proceed, replenish the lard in the pan, 1 tablespoon at a time, when necessary.
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ASSEMBLE:
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1. Place 2 tortillas side by side on each serving plate.
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2. Spread about 1/3 cup of the refried beans on the surface of each tortilla, scatter ¼ cup of lettuce on the beans, then top with layers of pig's feet, coarsely chopped onions and finally the sauce.
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3. Sprinkle each "tostada" with 2 teaspoons of grated cheese and garnish with a few strips of "jalapeno" chili.
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