Blue Corn Tostadas, Black Bean, Serrano Chili, Pepita Salsa

Name: Blue Corn Tostadas, Black Bean, Serrano Chili, Pepita Salsa
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 100 pieces
Ingredients: 1 package Blue corn tortillas; 1 quart Canola oil; ½ lb / 225g Beans, dried, preferably heirloom; 1 White onion, skins removed; 4 Garlic cloves, skins removed; 2 Guajillo chili; 1 Serrano chili; ½ cup / 75g Pepita seeds, toasted; 3 Limes, juiced; ¼ bunch cilantro; ¼ cup / 100g Olive oil; 1 Serrano chili; 2 oz / 75g water; 2 / 20g Serrano chilis, sliced thin; 1 Lime, juiced; ½ bunch Chives, cut into batons

Not only are these tostadas delicious but nourishing. Heirloom corn and beans make a complete protein while also providing fiber, vitamin c and essential fats – all that plus spicy-crunchy pepita salsa.

Recipe byEdward Ramirez

Prep30 min

Cook1 hr 30 min

Total2 hr

Makes100 pieces

DietariesVegan

Ingredients

Ingredient quantities shown in U.S. units.

Tostadas

1 package1 packageBlue corn tortillas
1 quart1 quartCanola oil

Bean puree

½ lb225gBeans, dried, preferably heirloom
11White onion, skins removed
44Garlic cloves, skins removed
22Guajillo chili
11Serrano chili

Pepita Salsa

½ cup75gPepita seeds, toasted
33Limes, juiced
¼ bunch¼ bunchcilantro
¼ cup100gOlive oil
11Serrano chili
2 oz75gwater

Garnishes

220gSerrano chilis, sliced thin
11Lime, juiced
½ bunch½ bunchChives, cut into batons

Method

Preparation

In a medium pot add beans, onion, garlic, guajillo, serrano chili, with enough water to cover. Bring to a boil and add a pinch of salt. Cook over a low flame until done, about 1-2 hours.
Slightly cool beans and blend with all the components in the pot, add water until smooth. Season with salt.
Cut tortillas into desired shape.
Heat canola oil in a medium pot to 350°F/177°C.
Fry tortillas until crispy, place on a tray with a cooling rack and set aside.
Blend all ingredients for the pepitas salsa until smooth, season with salt.
Slice serrano chilis thin. Marinate in lime juice.
Slice chives or green onion into batons.
Build tostada by placing beans down first, followed by pepita salsa, pickled serrano and top with chive baton.