Charro Caviar Tostada

/ Patijinich / By

Charro Caviar Tostada

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Directions

Step 1 In a medium bowl, combine the jalapeño pickling brine with olive oil, honey, lime juice, cilantro, oregano, salt and pepper, and whisk until fully empulsified.
Step 2 Incorporate the diced pickled jalapeños, pinto and black beans, grape tomatoes, orange and yellow bell peppers and scallions. Toss well.
Step 3 Let it sit and marinate anywhere from 15 minutes to 24 hours before serving. If letting it sit more than an hour, cover and refrigerate. 
Step 4 Serve on corn tostadas and crown with slices of ripe avocado and crumbled queso fresco or Cotija cheese

 

Ingredients

  • 1 can La Costeña Sliced Jalapeños
  • 3 tbsp olive oil
  • 1 tbsp honey
  • Juice of 1 lime
  • ¼ cup cilantro, chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 can La Costeña whole pinto beans
  • 1 can La Costeña whole black beans
  • 1 pint cherry or grape tomatoes
  • 1 cup orange bell pepper, chopped
  • 1 cup yellow bell pepper, chopped
  • 6 scallions, thinly sliced
  • Corn tostadas
  • 1 ripe avocado
  • Queso fresco or Cotija, crumbled

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Charro caviar tostada

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Author

Pati jinich
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.