For the Tostadas:
1 1/2-cup corn flour 1-cup all-purpose
1/2-tbsp. Oil Salt
Mix both flours. Mix salt and oil. Make the
dough using water. Leave for 10 minutes. Knead again and divide into 18-20
balls. Roll 4 inch size tostadas. Deep fry in the oil. Remove excess oil on a
100 grams green tomatoes 2-tsp. vinegar
5-6 green chilies
Mix chopped tomatoes and green chilies. Cook in
a pot with the water for 5 minutes. Cool and churn in the mixture. Mix vinegar
For the Topping:
1 big can of the pinto beans (32 oz.)
2-tsp. red chili powder 1-tsp. cumin seeds
100 grams peas
1-cup lettuce leaves.
Boil peas in salted water. Heat oil in a frying
pan. Mix chopped bell pepper, beans, peas, salt, red chili powder and cumin
seeds powder. Stir and remove.
Take corn tostada and spread the topping with
grated cheese. Pour green sauce and sprinkle chopped lettuce leaves.