Shrimp, Chorizo and Potato Tostadas with Refried Beans
INGREDIENTS
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Ingredients
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Refried Black Beans
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1 1/2 cups dry black beans (or 2 1/2 cups low-sodium canned black-beans)
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Olive oil
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1/2 onion, chopped
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4 cloves garlic, chopped
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1/2 tablespoon salt
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1/2 tablespoon black pepper
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3/4 teaspoon smoked paprika
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1 teaspoon cumin
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1/8 teaspoon cayenne pepper
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Water or reserved bean broth
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Shrimp, Chorizo and Potato Mix
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2 medium waxy potatoes, peeled and cut into 1/2-inch dice (about 1 cup)
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Sea salt
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8 ounces Spanish chorizo, 1/2-inch dice
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1/2 large onion, diced
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1 pound (21 to 25 pieces) peeled and deveined shrimp
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1/2 teaspoon cumin
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3 cloves garlic, minced
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Kosher salt
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2 tablespoons olive oil
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1/2 lime
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Tostada Shells
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12 corn tortillas
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Vegetable oil, for frying
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Toppings
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1 cup cabbage, finely shredded
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2-3 radishes, thinly sliced
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6 small cherry tomatoes, thinly sliced
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12 slices avocado, sliced thin lengthwise
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1/4 cup Mexican crema
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Hot pepper sauce (optional)
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2 ounces queso fresco or cotija cheese, crumbled
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2-3 spicy pickled peppers, thinly sliced (pickled jalepeno or fresno chiles)
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12 cilantro sprigs
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