Ranch-Style Tostadas

Steps

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1. 1
   Rinse and disinfect the cabbage under water. In the meantime, peel the carrots and shred them into fine, thin strips.
   ▶ ≈0:45
2. 2
   Remove the stem from tomatoes and cut them in half lengthwise. Scoop out all the seeds, then cut the tomato flesh into firm, compact pieces to prevent them from falling apart in the salad.
   ▶ ≈1:29
3. 3
   Open the serrano peppers in half and remove the stems and seeds. Cut them into similarly sized small pieces.
   ▶ ≈2:17
4. 4
   Combine all the prepared vegetables together in a bowl. Add apple cider vinegar, lime juice, salt, and oregano to taste. Mix well and let the salad rest for a while to allow the flavors to meld together.
   ▶ ≈2:48
5. 5
   Heat oil in a pot. Remove the seeds from the jalapeño and chop it along with the bell pepper, onion, and garlic into small pieces. Combine the beans with these chopped vegetables and grind them in a mortar or food mill to create a bean paste.
   ▶ ≈4:08
6. 6
   Pour the prepared bean mixture into the hot oil and let it cook until it reaches a thick, spreadable consistency suitable for topping the tostadas.
   ▶ ≈4:45
7. 7
   In the same pot with the remaining hot oil, fry the corn tortillas until they turn golden and crispy, creating the tostada base. Fry them in batches as needed.
   ▶ ≈5:14
8. 8
   Assemble the tostadas by spreading bean paste on each crispy tortilla base, sprinkling with fresh cheese, topping with the prepared fresh salad, and finishing with a drizzle of fresh crema.
   ▶ ≈5:31
9. 9
   Serve the tostadas immediately and enjoy these delicious ranch-style creations.
   ▶ ≈7:18