Recipe

Shrimp Tostadas On Homemade Corn Tortillas With Fresh Pico De Gallo And Avocado Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 month, 1 week ago I made homemade corn tortillas for the first time and decided to make tostadas to try them out. Turned out super tasty! :-) Prep:30m Cook:10m Servings:12	Luisascater
	mexican tostadas shrimp beans cheese salsa pico de gallo

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Ingredients

For the shrimp:

12 ounces uncooked large shrimp, peeled, deveined

2 tablespoons canola oil

3 teaspoons minced seeded jalapeño chili (or serrano)

1 large garlic clove, pressed

1/2 teaspoon ground cumin

kosher salt

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For Black Refried Beans:

1 tablespoon canola oil

1 can organic black beans (do not drain)

3 tablespoons onion, finely minced

1/4 teaspoon cumin

organic red wine vinegar, to taste

kosher salt, to taste

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For Pico De gallo:

2 cups fresh organic tomatoes, seeded and chopped

1/4 cup onion (chopped)

1 jalapeno, seeded and minced

1 clove garlic, minced

Juice of 1 lime

1 small handful cilantro, chopped

kosher salt and fresh cracked black pepper, to taste

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Toppings:

avocado cubes

shredded romaine lettuce

sour cream

Monterey Jack cheese

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12 fresh corn tortillas - I made my own from this recipe: http://www.bobsredmill.com/recipes_detail.php?rid=662

Directions

For Shrimp:

Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.

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For the Pico de Gallo:

Add everything to a bowl and combine. Chill at least 1 hour and up to 3 hours.

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For Beans:

Heat the oil over medium heat in a large, heavy nonstick pan, Saute onions until soft (do not brown) and add the ground cumin. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook and the onions get soft. Add the beans with their liquid.

Fry the beans, stirring and mashing often, until they thicken and begin to get crusty on the bottom and aromatic. Cook for about 20 minutes, stirring often and mashing the beans with the back of your spoon. The beans should be thick but not dry. Add water to the beans if they seem too dry. Taste the refried beans, and adjust the salt.

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Using a cookie/biscuit cutter, cut the corn tortillas into appetizer sized rounds. Fry the rounds in canola oil until crisp and drain on paper towels, sprinke with salt if desired.

Preheat oven to 375 degrees.

Heat skillet over med-high heat. Add shrimp, sprinkle with a little kosher salt and saute quickly in pan. Take off heat and squirt with a little lime juice. Set aside.

Place tortilla rounds on a baking sheet. Place a spoon full of refired beans on each round. Follow with a sprinkle of cheese. Place in oven until the cheese begins to melt, about 3-5 minutes.

Remove from oven and top each with pico de gallo, lettuce, small dollop of sour cream, 1 shrimp and avocado cube.

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