For the Tostadas:
1 1/2-cup corn flour 1-cup all-purpose flour
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 paper towel.
For the Green Sauce:
100 grams green tomatoes 2-tsp. vinegar
5-6 green chilies Salt
Mix chopped tomatoes and green chilies. Cook in a pot with the water for 5 minutes. Cool and churn in the mixture. Mix vinegar and salt.
For the Topping: 1 big can of the pinto beans (32 oz.)
2-tsp. red chili powder 1-tsp. cumin seeds powder
100 grams peas 1-tbsp oil
grated cheese 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.