Tradicional Guatemalan Tostadas by Elizabeth Fuentes (and Ingrid Gomez) from Guatemala
MAIN INGREDIENTS
- 12 thin tostadas (crisp)
- Onions
- 2 avocados
- Lemon
- Lime
- Parmesan cheese
- Black beans
- Vegetable oil
- Cilantro
- Adobo spices ( homemade* or store bought)
Directions:
AVOCADO (Guacamole) TOSTADAS
Ingredients:
- 2 avocados
- ½ onion, finely chopped
- 1 lemon or lime
- Adobo spice
- Salt and pepper
- ¼ cup parmesan cheese
Place the pulp of the avocado in a bowl and mash it with a fork until it becomes a puree, add some finely chopped onion, lime juice, adobo spices, salt and pepper.
Spread the tostada with the guacamole, add some thinly sliced onion, and sprinkle with chopped cilantro and some cheese.
BLACK BEAN TOSTADAS
Ingredients:
- 1 cup dried black beans, rinsed
- Water
- salt
- 1 tablespoon Adobo spice
- 1 onion
In a medium saucepan boil beans with enough water so that they are completely covered. Add ½ the onion, the adobo and salt to taste. Simmer on low heat, stirring regularly and adding water when it starts to look dry. Once the beans are soft put them in the blender. Blend in batches until all the beans are pureed.
Heat the oil in a saucepan. Finely mince the rest of the onion and add it to the oil. Fry until golden. Pay careful attention not to burn the onions. Add the beans and stir until they acquire the desired consistency and are somewhat dry.
Assembly:
Spread the tostadas some with guacamole, refried beans and salsa. Garnish with thin slices of onion, cheese and cilantro.
*How to make Adobo Spice:
- 1–2 tbsp salt (adjust salt depending on taste)
- 1 tbsp paprika
- 2 tsp black pepper
- 1 ½ tsp onion powder
- 1 ½ tsp dried oregano
- 1 ½ ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
Directions:
Place all ingredients in a bowl. Mix together and store in a sealed jar in a cool dark place.
ELIZABETH’S STORY
My name is Elizabeth Fuentes Marina Gonzalez. I am originally from San Pedro Sacatepequez San Marcos Guatemala. I left my country in 1981, arriving in Mexico for survival — where I lived for 8 years as a refugee. It was very hard and I decided to move to USA and continue my journey. I crossed Arizona’s desert for a month walking. After being there in Miami, I found an organization that helped people to immigrate to Canada. Now I am on my own living in Canada, and have been here for about nine years. Last year I found Little Mountain Neighborhood House, and I feel so happy to be able to participate at the Community Kitchen program, and to have met a lot of people and many new friends.
The recipe I share is from my country, and it is a sandwich called ‘Toast.’ This sandwich is used in Guatemala for two reasons: First, when people don’t have enough money and don’t have a stable job, or when they have to survive and feed their families, they do so by making ‘Tostadas.’ They will sell Tostadas on the streets or at the door of their house. Second, people make Tostadas as an appetizer or snack. It is cheap food and easy to prepare. It also goes well topped with many other foods: chicken, guacamole, tomato salsa, beans or ground beef too.
