spicy black bean tostadas
hi friends, lovers + people probably related to me —
69 — of course the dress i like best for a wedding that i’m going to in may is more than my rent, reformation it is… 1
why do i literally click on any article about caroline calloway + other things that keep me up at night
spilling the beans
i do not particularly like the white part of the egg, which i discovered when i tested this recipe the first time — sign me up for yolky goodness, keep the slippery white part to yourself plz. so instead with the leftovers i skipped the eggs + went full potato.
this recipe has been bouncing around my head for awhile, inspired by the huevos locos i had with meg @ moveable fest + also by these nachos that i wrote about back in november
INGREDIENTS for the BACONY REFRIED BEANS
1 can of black beans
half a package of bacon, save the rest for a snack or something
2 white onions
1 can of chipotle peppers in adobo
4 large cloves of garlic
a sprinkle of brown sugar
salt & pepper
INGREDIENTS for the CHIMICHURRI
cilantro
jalapeño
avocado
limes
red wine vinegar
radishes
arugula
salt & pepper
INGREDIENTS for EVERYTHING ELSE
olive oil
regular oil
salt
pepper
corn tortillas
sweet potatoes
queso fresco
topo chicos
steps
1st peel & cube your sweet potatoes, toss with olive oil, salt + pepper and roast in a 375/400 oven till charred + crispy
2nd start the beans! cook down half a package of thick cut bacon that have been cut into short strips, with 2 smaller chopped white onions + 4 large cloves of grated garlic, then add a whole can of chipotle peppers in adobo let meld a bit and when the bacon is cooked through dump in the can of black beans let it come a boil, till the liquid is reduced a bit, then mash together with a spoon or potato masher while still on the heat, taste and season with salt + pepper, a sprinkle of brown sugar. let them hangout on low for a bit to thicken.
3rd while the beans are thickening — make the chimichurri, which is basically just chopping a little red onion, a bunch of cilantro, some leftover arugula wilting in your fridge, crunchy radishes, a jalapeño + some avocado — season heavily with lime juice, a little red wine vinegar + lots of salt & pepper
4th heat some oil (canola, etc.) in a large high sided skillet, once hot add one corn tortilla and fry till crispy, repeat till done — let drain on a paper towel and season with salt, once you have a lil army of them on a sheet pan they can keep warm in the oven.
5th lay a tostada down, spread a generous layer of black beans, a scoop of sweet potatoes, lots of chimichurri + so much crumbled queso fresco. add an extra kiss of lime + pop a topo chico
particularly good things i consumed recently
some time @ home ♥
the perfect booth at au cheval ft. a v. good burger
a cheery yellow mug from hotel ceramics that makes every day slightly brighter
con todo — get the al pastor tacos, the elote dip, the guac, the choriqueso + 6 margaritas
this article that i feel everyone is talking about from the new yorker — though i guess rather the people i follow on twitter, etc. are talking about it
windfall on netflix —rather strange but also rather good
some v. good volleyball — guess my umbrella breaking and having to sprint in the pouring rain is the only way i can unlock sport mode
these last couple celeb profiles in gq — can’t decide if cole sprouse is insufferable or incredible
avec — for restaurant week, but also for always
currently consuming
readers, i need your help! starting to recipe test some more so if there’s something you want me to make, a story you want me to tell, a deeply personal cooking question you need me to answer, drop me a note. dm’s encouraged.
as always,
mk
p.s. there are too many white sneakers i want to get + wear into the ground
why are cute sandals so exorbitantly effing expensive, asking for a friend