Orinally Published in Issue 44, Hecho Con Amor

PHOTOGRAPHED BY TINA SARGEANT STYLED BY LISA MALLOTT

1 package of corn tortilla tostadas
Refried Beans
2 29-ounce cans of refried beans
1/2 yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 tablespoon garlic powder
Salt and pepper
Roasted corn for garnish
2 ears of corn

In an oiled pan, sauté the chopped garlic and onion with a little salt, pepper, and garlic powder, over medium heat. When the onions have turned translucent, add the two cans of refried beans. Cook the refried beans until they are nice and hot.

For the roasted corn garnish, simply cut the kernels off the cob and roast them on a sheet pan with a little drizzle of olive oil, salt, and pepper. Roast the corn in the oven at 400 degrees F for 30 to 35 minutes, or until they have dehydrated. You want them to have more of a dry, chewy consistency.  Sprinkle some of the roasted kernels over the refried bean tostada when you are ready to serve.

ROASTED TOMATO SALSA

4 vine-ripened tomatoes, whole
2 garlic cloves, halved
1 jalapeño, halved
1 yellow onion, quartered
1 lime, juiced
Olive oil
Salt and pepper
Queso fresco for garnish

Preheat the broiler. Place the tomatoes, garlic, onion, and jalapeño peppers on a sheet tray. Drizzle with olive oil and season with salt and pepper. Broil the vegetables until the outsides are charred, 7 to 10 minutes. Place the charred jalapeños in a small bowl and remove the seeds. Add all of the charred vegetables into a food processor and blend it until the salsa has a smooth texture to it. Set aside in a bowl to cool.

For the queso fresco garnish, simply crumble the cheese over the roasted tomato salsa tostada when you are ready to serve.

GUACAMOLE NICA (ONLINE EXCLUSIVE)

4 RIPE AVOCADOS, CUBED
1/4 CUP YELLOW ONION, FINELY CHOPPED
4 LIMES, JUICED
4 HARD-BOILED EGGS, CUBED
1/4 CUP CILANTRO, FINELY CHOPPED
SALT AND PEPPER
PICKLED RED ONIONS FOR GARNISH (SEE BELOW)
1 1/2 CUPS WHITE WINE VINEGAR
1 1/2 CUPS COLD WATER
1 TEASPOON SUGAR
1/2 TEASPOON SALT
1 LARGE RED ONION, THINLY SLICED
3 CUPS OF BOILING WATER

In a large bowl, gently mix the cubed avocado and hard-boiled eggs. Add the salt, pepper, onion, lime juice, and cilantro. When mixing together, remember to not mash the avocados. You want some of the avocado cubes to hold their shape, creating a chunky guacamole. Place mixture in a bowl and keep refrigerated.

(Tip: to keep the guacamole from turning brown, save the seeds from the avocados, or the limes you squeezed, and place them in the guacamole when you refrigerate it.)

For the pickled red onion garnish, combine the vinegar and cold water with the sugar and salt in a medium bowl. Stir until the sugar and salt dissolve. Put the onion slices in a colander and slowly pour the three cups of boiling water over it. Rinse under cool water, drain, and then add the onion to the vinegar brine. Cover it with plastic wrap and refrigerate until chilled. The pickled red onions can be refrigerated for up to a week. Place some pickled red onions over your guacamole tostada when you are ready to serve.