The tostadas were comprised of: crisp tostada shells, nopales, black beans, shredded green leaf lettuce, shredded green cabbage, avocado, queso fresco, green onions, cilantro, and homemade salsa.
I don't know what to call the salsa. Perhaps "cooked guajillo and ancho salsa"? "Salsa de cocina con guajillo y ancho chiles"? Anyways...
The salsa was smoky, lightly sweet, savory, and slightly spicy. The recipe is as follows:
4 dried Guajllo peppers
2 dried Ancho peppers
1/2 medium red onion
3 cloves of garlic
2 broiled roma tomatoes
2 1/4 cups of water
4 tsp. toasted and ground (in a mortar in pestle or food processor) pumpkin seeds
1 tsp. white wine vinegar
1-2 tbsp. finely chopped cilantro
salt to taste
Grill the peppers, onion, and garlic in a very hot heavy skillet. Keep an eye on the peppers. Just brown ever so slightly.
When cool, open the peppers and take the seeds and veins out (unless you like ultra hot salsa). Remove stems.
Remove onion and garlic when browned on all sides. Cool and chop up.
Broil the tomatoes and then skin them when cool. chop these up too.
Place these first five chopped ingredients into the water. Bring to a boil and simmer for about 15-20 minutes.
Remove from heat. Let cool a little (until it is safe to touch). Place last four ingredients into the pot and puree with a blender (use a hand blender if you have one).
Yum!!!!
