What better way to celebrate Cinco de Mayo (that’s 5th of May for you gringos) than by making an authentic Mexican meal. Chef Richard Sandoval of restaurants Maya and Pampona was invited on the “Today” show to help prepare the fiesta. Here are the recipes:
Tostadas de CangrejoRichard Sandoval
Makes 4 servings
Directions for the black bean puree
In a large pot, heat the bacon and lard until the lard is melted and the bacon begins to render a little fat. Add the chopped onion and epazote leaves, if using, and sauté until the onion is softened, 10 to 15 minutes. Carefully add the stock. Cover and bring to a boil. Add the beans. Lower the heat and simmer, covered, until the beans are very tender, about 2 hours. The beans should be soupy — you should have about 13 cups liquid. Season with salt and pepper.
In a blender or food processor, puree the black beans, adding the black bean cooking liquid, water or chicken broth as needed for desired consistency. A good proportion is 1/3 cup liquid to 1 cup cooked beans. Store, tightly covered, in the refrigerator for up to 3 days.
Directions for the tostada
Place crabmeat in a small bowl and season with all the ingredients. Place the mixture on top of each tostada, and garnish with a slice of avocado.