Family Meal Tostadas

There was a catering company I worked for a couple of years back called Nosh Away, and there was a real a sense of “family” between us. I mean when you work the way we did: producing huge meals and events, it was not uncommon I guess. You see for each event you have to pack everything up, load it all in a truck or two; and then travel to events. Once you are there everything gets unloaded and set up. Once that is done you have to prep all the food for plating and serving. When it is all over you have to wrap things up, pack it all up for return to the kitchen. We would finally unload, clean it up, and then start again for the next event.  It was often done in close quarters with make shift tables of sorts, so working like a team makes things work efficiently and somewhat smoothly.  Sounds crazy I know, but we always were able to laugh at it as we went along. 021 Very often when we were at our main kitchen during the week we had family meal. One of the staff would cook a meal for us all to enjoy. We would sit in the break room, enjoy our meal and chat about life. It really was like we were a “little family”. We all had our favorite meals. Sometimes if the main kitchen forgot to ask myself and the other pastry chef for something they needed (usually a time consuming pastry…like a wedding cake) they would make us one of our favorites. For Rumi, my dear friend and fellow pastry chef; it was Latkes a.k.a potato pancakes. They were yummy, but if it was my choice; I always wanted tostadas. And yes, after eating these foods we would agree to just about any of their requests. 030 If you are not aware of what a tostada is you have been missing out. Especially, the way my old coworkers made these. The tostadas were made with corn tortillas and pinto beans that have simmered a while creating a depth of flavor. We would add toppings and of course freshly made salsa. I was in heaven eating them. I personally think they are so good because you get so much satisfaction in just a few bites. You see the tortilla is fried until it is crispy so you get this nice “crunch” factor. Topping the tortilla with the simmered beans; then adding some salsa, cheese, lettuce, and sour cream – you get it all. The richness from the beans, the spicy kick from the salsa, the cheese and sour cream adds a calming factor to it all, and  the lettuce adds a bit more crunch and refreshing cleanse to it all. Weird I know, but this is weird good! So good! 027   I have made this “family meal” at home for my husband and he has become a fan! I have made it for my parents and uncles on one of their visits. Although different to how and what they normally would eat, they did enjoy it. I can remember my Uncle Dave raving over the salsa. Personally, I think that is why a dish like this is so delicious and comforting. You customize it on your plate and make it your own. I; much like my husband Brian like to try and get a little bit of it all in each bite. It is total taste gratification. I made this meal again last week and Brian was telling me how he thought this meal is blog worthy. So here it is, but not just because I wanted to tell you about the meal itself. More important is how I miss those old coworkers. We have all gone our separate ways and try to keep in touch. We sometimes get together for a meal, although as time goes by it gets harder and harder to all get together. I miss them all. I have never worked with a greater group of individuals. I miss the old Nosh Away crew…love you all like family!  I think we should all get together for an old fashion family meal. 032 Pinto Bean Tostadas (feed 2 or more) *This recipe is easily doubled and tripled. 1- 15 oz can of pinto beans 1 clove of garlic, chopped small 1 shallot, chopped small 1 tomato, roughly chopped 2 tbsp of olive oil 1 tbsp of honey 1 cup of veggie or chicken stock ¼ tsp of chili powder Sea Salt to taste Corn Tortillas (about 2-3 per person) ¼ head of lettuce, chopped small Sour Cream ¼ - ½ cup cheese, (Queso fresco or cheddar) Hot sauce 1 lime, sliced Salsa Verde (recipe to follow) Vegetable oil (for frying) First, place a four quart pot over medium heat. Once warmed through add your onion and garlic and stir and simmer until fragrant. Add in the can of beans (liquid and all) and stir well. Add in the chili powder, stock, tomato, and honey. Let is all simmer and stir every so often. Next, make your salsa (recipe below) and chill. Place a 10 inch frying pan over medium heat and fill with about ½ inch of vegetable oil. Once oil is heated through add your corn tortillas, one at a time. Let them “fry” until bubbly and golden and place on a paper towel lined plate to drain. Sprinkle each one with a bit of sea salt when draining. Then, you bean mixture should be reduced a bit. Remove from the heat and I like to mash a bit of the mixture. Either with the back of a wooden spoon, or using a hand held emersion blender. Only mashing or pureeing a bit. Stir it well and season it to taste. Finally, to serve place you beans in a bowl and have your tortillas on a plate. On the side have your cheese, sour cream, salsa, and lettuce.  If you like you can also add hot sauce and limes. Assemble as you wish and enjoy! 024 Salsa Verde (makes 1 ½ cup) 1 onion, quartered 1 jalapeno, or 2 serrano peppers, stem cut off and roughly chopped 1 clove of garlic 1 bunch of cilantro, leaves and tops of stems only 1 -2 limes, zested and juiced Sea Salt to taste First, in the base of a food processor place all but your limes and sea salt. Pulse your processor a bit to break down you ingredients. Then, add your lime zest and a bit of juice at a time while your processor is running. You are looking to add the juice until your mixture is broken down and as smooth as you would like it. Finally, place the mixture in a bowl and season with a bit of sea salt. Cover and chill until ready to serve. (Lasts up to a week in your refrigerator.)