Chunky Tomatillo Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield Serves 4.
INGREDIENTS
10 medium tomatillos
1 large jalapeno, halved
1/2 red onion
2 cloves garlic
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper
2 (15 oz.) cans pinto beans, drained
12-14 small corn tortillas, baked
4 oz. queso fresco
Avocado, sliced thin
Hot sauce
Scallion, garnish
Sour cream mix:
1/2 cup sour cream
1/2 teaspoon ground cumin
1 lime, juice only
DIRECTIONS
1) Preheat oven to 450 degrees F. In a large bowl, toss together quartered tomatillos, chopped red onions, jalapeno, garlic cloves, olive oil, chili powder, cumin, salt, and pepper.
2) Spread the mixture out on a baking sheet lined with foil and roast for about 20 minutes until the tomatillos are breaking down.
3) Let the tomatillo mixture cool for a few minutes and then roughly chop everything and stir it together with the drained and rinsed pinto beans.
4) While tomatillo mixture bakes, spread out a few corn tortillas on a baking sheet and bake them for 10-15 minutes until they get crispy. Optionally, you can brush them with some canola oil for faster crisping!
5) To make a tostada, top a baked corn tortilla with a big spoonful of the chunky tomatillo mixture and a sprinkle of queso fresco. Return to the oven for 5 minutes to melt cheese.
Top baked tostadas with avocado, sour cream mixture, hot sauce, chopped scallions and maybe a spritz of lime.
From macheesmo.com