These tostadas, adapted from Simply Recipes, were the perfect answer to my hankering for some lighter summer fare as well as the visions of tortillas occupying my head after coming across a copy of Diana Kennedy’s Oaxaca al Gusto at the library. That incredible cookbook is at the top of my to buy list despite the fact that many of its recipes call for ingredients that are almost impossible to find fresh this far north of the border, such as huitlacoche and epazote. I know that someday, somehow I will make it happen though, even if in the process I end up warping it into my own modified and bastardized cocina del norte. Maybe I should start with Boston baked beans refritos?
Tostadas with pinto beans, guacamole, radishes, cilantro, chipotle salsa, and cotija cheese