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Tostadas made with tortillas toasted on a flat pan can be eaten with whatever you wish to put on them. The most typical Oaxacan tostada is the chileajo (chile and garlic).
12 medium-size tortillas
Oil for frying
1 cup of blended beans (thick consistency)
0.55 lb. (¼ kg) fresh cheese
67 oz. (200 g) raw, soaked guajillo chile
3 heads garlic
2 pepper corns
1 tbsp. oregano
3 tbsp. lard
Vinegar to taste
67 oz. (200 g) cooked, chopped potatoes
67 oz. (200 g) cooked, chopped green beans
33.5 oz. (100 g) carrots
67 oz. (200 g) cooked peas
Salt to taste
Grind or blend the chile, garlic and spices and fry in lard, adding vinegar to make a light sauce. Boil, and add vegetables and remove from heat immediately. Season with salt, and leave preferably until the next day.
Fry tortillas until golden. Spread the bean mixture on them, add the chileajo and the shredded cheese. Eat immediately as they lose their crispness if left.