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  Added: Oct 24, 2006  •  Visited (422)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fried Tortillas With Beans And Pig's Feet
(Tostadas Estilo Guadalajara)
What You Need:
  • 4 cups frijoles refritos
  • 5 tablespoons olive oil or vegetable oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon salt
  • 3 cups finely shredded iceberg lettuce
  • 1/3 cup lard
  • 12 tortillas, or ready-made tortillas
  • 2 or 3 pickled pig' s feet, boned and coarsely chopped
  • 1 cup coarsely chopped onions
  • ½ cup freshly grated Parmesan cheese
  • 4 canned "jalapeno" chilies, rinsed in cold water and cut lengthwise into 1/8-inch strips

  • 6 medium tomatoes, peeled, seeded and finely chopped (see salsa cruda)
  • 1 cup finely chopped onions
  • 2 teaspoons dried oregano
  • ½ teaspoon finely chopped garlic
  • ½ cup red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt

  • How To Cook:
    1. Combine the tomatoes, 1 cup of finely chopped onions, oregano, garlic, vinegar, sugar and salt for the sauce in a bowl and, with a large spoon, mix them together thoroughly. Set the sauce aside.

    2. For the topping, prepare the frijoles refritos; cover them and keep them warm over the lowest possible heat. In a large bowl, beat the oil, vinegar and salt together until they are thoroughly combined.

    3. Drop in the lettuce and toss lightly with a spoon until the lettuce is coated evenly with the dressing.

    4. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the lard over moderate heat until a light haze forms above it. One at a time, fry the tortillas for 1 minute on each side, or until they are light gold.

    5. Drain on a double thickness of paper towels. As you proceed, replenish the lard in the pan, 1 tablespoon at a time, when necessary.

    1. Place 2 tortillas side by side on each serving plate.

    2. Spread about 1/3 cup of the refried beans on the surface of each tortilla, scatter ¼ cup of lettuce on the beans, then top with layers of pig's feet, coarsely chopped onions and finally the sauce.

    3. Sprinkle each "tostada" with 2 teaspoons of grated cheese and garnish with a few strips of "jalapeno" chili.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers


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