CRUNCHY TOSTADA ENSALADA

Crunchy Tostada Ensalada image

Provided by Valerie Bertinelli

Time 1h5m

Yield 6 tostadas

Number Of Ingredients 29

Ingredients

1/2 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon honey
1 teaspoon pureed canned chipotles in adobo
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon coriander
Six 5 1/2-inch yellow corn tortillas
Canola oil, for brushing
Kosher salt
2 Roma tomatoes, cut into 1/2-inch dice
1/2 cup fresh cilantro leaves (about 1/2 bunch)
1/2 cup sliced black olives
2 romaine hearts, halved lengthwise and sliced into 1/4-inch ribbons
2 cups Refried Beans, recipe follows
2 small roasted red beets, julienned (about 1/2 cup)
6 tablespoons shredded Parmesan
1/4 cup refined coconut oil, melted (see Cook's Note)
1/2 cup finely chopped yellow onion (about 1/2 medium onion)
1 tablespoon minced garlic (about 3 large cloves)
1 teaspoon cumin
1/2 teaspoon coriander
Kosher salt
Two 15.5-ounce cans pinto beans, drained and rinsed
1 cup chicken stock, plus more as needed
2 teaspoons pureed canned chipotles in adobo
1 tablespoon fresh lime juice, plus lime wedges, for serving
2 tablespoons crumbled queso fresco
2 tablespoons roughly chopped fresh cilantro

Steps:

For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.