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Charro Caviar Tostada
Pati gives a unique touch to Caviar Charro! She makes it with pinto and black beans, pickled jalapeños, tomatoes, bell peppers, and scallions in a fresh sauce that can be used in many ways.
Recipe Ingredients
1 Can La Costeña Sliced Jalapeños- 1 Can La Costeña Whole Pinto Beans
- 1 Can La Costeña Whole Black Beans
- 3 Tbsp Olive oil
- 2 Tbsp Honey
- 1 Lime
- 1/4 Cup of Cilantro, chopped
- 1 Tsp Dried Oregano
- 1 Tsp Kosher salt
- 1/2 Tsp Freshly ground black pepper
1 Pint Cherry Tomatoes - 1 Cup Orange Bell Pepper, Chopped
- 1 Cup Yellow Bell Pepper, Chopped
- 6 Scallions, Thinly Sliced
- 1 Corn Tortillas
- 1 Ripe Avocado
- 1 Queso Fresco or Cotija, crumbled
A staple of Mexican cuisine.
Our refried pinto beans are a creamy, satisfying accompaniment to traditional Mexican dishes like chiles rellenos, carne asada, and tampiqueña steak.
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Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
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