Pinatatostadas Recipes

Steps:

• Preheat oven to 425 degrees F.
• In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
• In a small bowl beat together the egg and water and set aside.
• Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
• Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
• Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
• Serve hot with a bowl of salsa for dipping.

Steps:

• Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
• Stir in refried beans.
• Place equal amounts of the beef and bean mixture on each tostada shell.
• Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

Steps:

• Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Steps:

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

Steps:

• Preheat oven to 375°F.
• Stir together beans and chiles.
• Spread 2 to 3 tablespoons bean mixture onto each tostada shell and place on large ungreased cookie sheet.
• Bake 5 to 7 minutes or until hot.
• Brown beef in 10-inch skillet over medium-high heat, stirring frequently; drain.
• Stir in 1 1/2 cups of the salsa.
• Reduce heat to medium; cook 2 to 3 minutes or until hot.
• Serve tostada shells topped with hot beef mixture, shredded lettuce, cheese, tomatoes and remaining salsa.