- 1½ cups dry black beans (or 2 ½ cups low-sodium canned black-beans)
- Olive oil
- 1/2 onion, chopped
- 4 cloves garlic, chopped
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 3/4 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- Water or reserved bean broth
- 2 medium waxy potatoes, peeled and cut into 1/2-inch dice (about 1 cup)
- Sea salt
- 8 ounces Spanish chorizo, 1/2-inch dice
- 1/2 large onion, diced
- 1 pound (21 to 25 pieces) peeled and deveined shrimp
- 1/2 teaspoon cumin
- 3 cloves garlic, minced
- Kosher salt
- 2 tablespoons olive oil
- 1/2 lime
- 12 corn tortillas
- V Vegetable oil, for frying
- 1 cup cabbage, finely shredded
- 2-3 radishes, thinly sliced
- 6 small cherry tomatoes, thinly sliced
- 12 slices avocado, sliced thin lengthwise
- 1/4 cup Mexican crema
- Hot pepper sauce (optional)
- 2 ounces queso fresco or cotija cheese, crumbled
- 2-3 spicy pickled peppers, thinly sliced (pickled jalepeno or fresno chiles)
- 12 sprigs cilantro
Kick the tacos to the curb and serve up these hearty tostadas topped with juicy shrimp, spicy chorizo and crispy potatoes from chef Ben Ford.
For the refried black beans:
If using dried beans, rinse black beans and sort. Place the beans in a large pot and cover with 3 inches of water. Bring the beans to a boil then reduce heat to a simmer. Cover and let simmer for 2 to 3 hours, until tender. Drain reserving 1 cup of the liquid and set aside. If using canned, use low sodium and skip step 1. Reserve juice from canned beans.
In a pot that will be large enough to accommodate the beans, add oil and sauté onion and 2 of the chopped garlic cloves until the onions become translucent.
When the onions and garlic are done, add spices and stir in the beans to the mixture along with about half of reserved liquid.
Using an emulsion blender, blend the beans until smooth. Add spices and adjust seasoning. Continue to cook until you have reached the right consistency. If the beans are too thick, add more of the reserved liquid and stir. If they're too thin, let them sit and cook for a little longer.
For the shrimp, chorizo and potato mix:
Place potatoes in a medium saucepan, cover with water by one inch, and add 1 teaspoon sea salt. Bring potatoes to a boil over high heat, then cover partially, reduce heat, and simmer until tender, about 8 minutes. Drain.
Meanwhile, add diced chorizo to a large cast iron skillet and cook over medium-high heat, until fat begins to render and he chorizo is crispy, about 2 to 3 minutes. Remove chorizo and add onion and continue cooking, stirring onions until they are tender, about 6 to 8 minutes. Lower heat to medium and add drained potatoes to skillet. Cook, scraping the bottom of the pan until potatoes are browned and crusty, about 10 minutes. Season with salt and set aside.
Place shrimp in a medium bowl and add cumin, garlic and kosher salt. Toss to combine. Let marinate for 15 minutes. Heat a cast iron or grill over medium-high heat. Add olive oil and then the shrimp and cook for 2 minutes on either side. Remove from heat and squeeze the half lime over shrimp. Stir to combine. Rough chop and set aside.
For the tostada shells:
Heat 1 inch of oil in a large pot to 350° F. Working in batches, fry tortillas, turning once, until golden brown and just crisped on the outside, about 4 minutes. Transfer fried shells to a paper towel-lined baking sheet and repeat with remaining tortillas.
Spoon refried black beans into the bottom of each tortilla. Sprinkle with shredded cabbage. Add a few spoonfuls of the cooked shrimp, chorizo and potato mixture to each. Add sliced radishes, tomatoes and avocado.
Top with a little Mexican crema and optional hot sauce, queso fresco, peppers and cilantro. Serve immediately.