Phew! I was finally burnt out on thanksgiving leftovers and this was the cure. Fresh, bright and full of completely different flavors. I’ve never made sofrito before, but with a similar flavor to chimichurri sauce, it’s definitely going to become a house favorite. I switched out the cheese in the original recipe for cotija, because I had it in the fridge and because I love it’s sharp salty flavor. I also added a fresh pico on top; I’ve been meaning to whip up a batch for a while now and this was the perfect excuse. Ah, I could eat mexican inspired foods every day.
Bean Tostadas with Sofrito
adapted from dana treat
3-4 cups lightly packed cilantro, stems included
1 small jalapeño pepper, seeded and chopped
1 small green bell pepper, cored and chopped
2 garlic cloves, minced
1 small white onion, chopped
1/3 cup olive oil
1/4 cup cider vinegar
1/2 tsp. salt
1 (15 oz) can black, pinto or kidney beans, rinsed well and drained (I used black this time)
1 tsp. chili powder
1/4 cup water
1/4 tsp. salt
8 small (6-inch) soft corn tortillas
2-3 tbsp. canola oil
Pico de Gallo
4 small roma tomatoes
1 small white onion, diced
1/2 small jalapeño pepper, finely diced
1/2 cup cilantro, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp olive oil
1 tsp cider vinegar
1 cup crumbled cotija cheese
2 avocados, sliced
To make the sofrito, combine all the sofrito ingredients in a food processor or blender and puree until smooth. Pour into a container with a cover and set aside.
Combine the salsa ingredients in a bowl.
To prepare the beans, combine them with the chili powder, water, and salt in the container of a food processor and purée. Scrape into a pan and warm until heated through.
Preheat the broiler. Brush both sides of each tortilla with some of the oil, and place the tortillas on a baking sheet. (You may have to do this in batches.) Broil on both sides until golden and crisp. (The tortillas can be prepared up to this point 24 hours in advance.)
Divide the bean mixture and spread some on each tortilla. Top each with some of the cheese. Serve with little spoonfuls of sofrito dotted on top of each tostada, avocados and a bit of pico de gallo.