Look it’s Tostadas

I made tostadas the other day and felt super-duper accomplished. They’re easy, though. Very simple, really. Just goes to show you what “accomplished” has come to mean around our house, because it damn sure don’t mean getting any kind of work done.

But, feeding yourself and your family is work so I pat myself on the back.

To make these very crispy, very good tostada shells (feels weird calling them “shells” when they are clearly flat and in no way shaped like a shell but who am I to rewrite history by calling them tostada disks? But then, I am I, and actually, I like that name). So anyway, to make the tostada disks, you just need a few sturdy corn tortillas. The flimsy, soft ones don’t work quite as well. You want a tortilla with some heft. And you need a little oil.

Brush each side of the tortillas with some oil (olive, canola, it’s unimportant) then lay them in a single layer on a baking sheet and pop those suckers in the oven at 425øF for about 10 minutes. Flip them (use tongs! They’re hot!) and do another 5 minutes or so. Remove and let them sit not he baking sheet until you need them. They get crisper as they cool.

Open a can of refried beans or just mash up some regular beans with a bean masher or wiz them around in a food processor. Pinto, black, kidney, cannellini, any kind really. Sizzle them around in a little pan with some butter or bacon fat, garlic, cumin, onion, whatever your heart and tummy compel you towards.

Quick chop some cabbage (the ultimate quarantine vegetable) and cilantro if you have it. Add some lime or lemon or vinegar — use what you have on hand and just believe in yourself. Salt, oregano, a glug of oil, a splash of tequila (not sure about that last one but if your heart or tummy compels it, then you must). Toss it around and let it sit until it gives up its will.

Then you just smear your mashed beans around on a tostada disk and top with that cabbage. Do you have cheese? Put that on the beans first, then. Do you have sour cream or plain yogurt? Blob it on top of the cabbage. Salsa? Add that, too. Ketchup? Maybe not but it’s none of my business.

Once your easy homemade tostadas are ready, don’t forget to take a picture and text it to your friends to show them you are still alive.