Sunday, August 15, 2010

CHILE TOSTADAS




Ingredients (Chili Beans):

3 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 C dry ground TVP (pre-soaked)
1 Tbsp tomato paste
1 can 7 oz chipotle peppers in adobo sauce
3 cans 14.5 oz diced tomatoes
1 can 15.5 oz kidney beans, rinsed & drained
1 Tbsp chili powder
1 tsp oregano, preferably Mexican
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp salt
1 tsp black pepper
1 tsp cane sugar
2 C water


Directions for making Chili Beans:

1. Preheat a medium, heavy bottomed saucepan. Add the oil, onion, garlic. Cook, & stir until lightly browned & fragrant (3 minutes)
2. Add the chili powder, oregano, cumin, coriander, cloves. Cook & stir until dark and fragrant (45 Seconds)
3. Add the TVP, tomato paste, chopped tomatoes, & coarsely chopped peppers. Cook & stirring, until the mixture is dark red (3-5 minutes)
4. Add the beans & water. Bring to a boil.
5. Lower the heat & simmer, stirring occasionally, until sauce is thick and fragrant (15 minutes)
6. Tostada layer with 2 Tbsp Chili Beans, chopped ice lettuce, & salsa.

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