Salvadoran Curtido Bean Tostadas

Ingredients

• 2 cans beans, drained and rinsed
• 8 corn tortillas
• 4 cups finely shredded cabbage
• 1 carrot, grated
• 1/2 red onion, thinly sliced
• 1/2 cup white vinegar
• 1 1/2 tsp dried oregano
• 1 cup neutral oil, for frying, plus 2 tbsp
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 2 avocados, sliced
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Make the curtido first, since it needs time. Pour boiling water over the cabbage and carrot in a bowl, leave for 1 minute, then drain thoroughly.
2. That brief scald softens the cabbage just enough to take the pickle without going limp, which cold-packing alone will not do.
3. Toss the drained cabbage with the onion, vinegar, oregano, 1/2 cup water, and 1 teaspoon salt, and leave at room temperature for at least 30 minutes, or refrigerate overnight.
4. Heat the 2 tablespoons of oil in a pan over medium heat and cook the garlic and cumin for 30 seconds, then add the beans and 1/2 cup water.
5. Mash the beans against the pan as they cook, for 8 to 10 minutes, until thick and spreadable with no free liquid. Season well.
6. Heat the frying oil to 350F (175C) and fry the tortillas one at a time for 45 to 60 seconds per side, until they stop bubbling and turn rigid and golden.
7. Drain them on a rack rather than paper so both sides stay crisp, and salt lightly while hot.
8. Spread the warm beans on the tostadas just before serving, top with drained curtido and avocado, and serve with lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.