TOSTADA CRACKERS RECIPES

Steps:

• In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients. In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more. Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat. In a medium, high-sided skillet, add vegetable oil until it is 1/2" deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately.  Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges.

Steps:

• In a medium bowl, mash the three avocados well. Thinly sliced the 1/2 Red Onion, then slice in half or smaller, if you prefer.
• Cut the 1/2 Cucumber in half and then in thin slices, followed by finely chopping the 1/2 Serrano Chile pepper. Depending on your spice tolerance, you can decide whether to leave in the seeds. 
• Chop each piece of the 12oz of cooked Shrimp into 2-3 portions, finely chop the 1/4 cup of Cilantro. Squeeze the juice of 1 Lime into the bowl, and 1 1/2 tsp of salt.
• Mix well. Cover and refrigerate until using. 
• If you choose to fry your own Tostada shells (I prefer this because I can make them extra crunchy), do so now over hot oil. Fry each side to your preference. Top each Tostada with the Aguachile. Enjoy!