The Tostada That Wants to Be a Memela

Ingredients for The Tostada That Wants to Be a Memela

• 450g dried black beans

• 1 white onion, peeled, halved

• 1 head of garlic, cloves separated, smashed

• 4 sprigs epazote or oregano

• 1 Lorbeerblatt

• koscheres Salz

• 2 dried avocado leaves (optional)

• 2 Esslöffel Pflanzenöl

• 8 white corn tortillas

• 45ml rendered pork fat, bacon grease, or lard

• 90g queso fresco, crumbled, plus more for serving if desired

• Toasted Chilli de Árbol and Tomatillo Salsa, or store-bought salsa [TK LINK]

• 4 poblano chillies

• 2 Esslöffel Pflanzenöl

• 1/2 white onion, thinly sliced

• 2 Knoblauchzehen, dünn geschnitten

• koscheres Salz

• 1/4 Teelöffel getrockneter Oregano

• 60 ml Pflanzenöl, aufgeteilt

• 2 links fresh chorizo (about 230g ), casings removed

• koscheres Salz

• 4 große Eier

How to make The Tostada That Wants to Be a Memela

Place beans, onion, garlic, epazote, and bay leaf in a large pot. Pour in water to cover by 3" and bring to a simmer; cook, uncovered, until beans are very tender, 2–2 1/2 hours.

Drain beans, reserving cooking liquid. Pluck out epazote and bay leaf and transfer beans to a large bowl. Using a potato masher, crush beans, adding 180ml the cooking liquid a few tablespoons at a time, until a coarse texture forms. There should still be some bits of beans visible. Season with salt. If using avocado leaves, grind in a mortar and pestle or spice mill; mix into beans.

Heat oil in a large skillet over medium-high. Add beans (be careful as oil may bubble and spit at you) and fry, undisturbed, 2 minutes. Stir and fry for another 2 minutes. Repeat process two more times, scraping up any browned bits. Taste and season with more salt if needed. Remove beans from heat.

Toast a tortilla in a nonstick skillet over medium heat until golden brown in spots but not crunchy, about 2 minutes. Turn; toast on other side, another minute or so. Spread a thin layer of fat over one side of tortilla (about 1 teaspoon ). Spread 2 tablespoons bean mixture over; sprinkle with one-quarter of 90g queso fresco. Cook until edges of tortilla curl up a bit and beans are warmed through, about 2 minutes. Repeat process with 7 more tortillas.

Top tortillas with rajas or chorizo and eggs and more queso fresco if desired. Serve with salsa.

Roast poblanos over an open flame, rotating occasionally, until charred and blistered all over, 10–12 minutes. (Or grill on a rimmed baking sheet 8–10 minutes). Remove stems, skins, and seeds. Slice flesh into 1/2” strips.

Heat oil in a large skillet over medium. Add onion and garlic and season with salt. Cook, stirring occasionally, until onion is translucent and softened, 10–12 minutes. Mix in chillies and oregano; taste and season with more salt. Continue to cook, stirring occasionally, until flavours meld and vegetables are very soft, 5–8 minutes. Keep warm until ready to serve.

Heat 2 tablespoons oil in a medium skillet, preferably cast iron, over medium-high. Cook chorizo, using a spoon or heatproof spatula to break up any large pieces, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl.

Heat remaining 2 tablespoons oil in a medium nonstick skillet over medium-high. Sprinkle some salt onto the skillet. Crack eggs onto salt and immediately break yolks. Cook until underside is starting to brown, about 1 minute. Turn eggs and cook another 30 seconds (yolk won’t be entirely runny but shouldn’t be cooked through, either).

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