Catrachas (Honduran Bean Tostadas)

Central American

Catrachas (Honduran Bean Tostadas)

Catrachas (or catrachitas) are crispy corn tortillas smothered with homemade refried beans and topped with grated cheese. The recipe for catrachas is simple. They are messy to eat and a great meatless option.

Ingredients

For the refried beans

1 cup dry pinto beans*

4 cups boiling water

2 quarts water

1 garlic clove

1 small onion

1/4 cup chopped cilantro

1/4 cup chopped green pepper

1 teaspoon salt

1/4 cup vegetable oil

For the tostadas

1/4 cup vegetable oil

12 corn tortillas

1/2 cup crumbled queso fresco

Other toppings

Fried eggs

Sliced avocado

Hot sauce

Instructions

For the refried beans

Soak dry beans in 4 cups of boiling water for 1.5 hours, or with room temperature water overnight.

Drain beans and bring 2 quarts of water, 1 garlic clove, 1/4 piece of a small onion, and beans to a boil. Cook for 30 minutes, or until soft.

Drain beans and reserve the bean water.

Blend together beans, cilantro, green pepper, salt, and 2 cups of bean water. (If it doesn’t measure 2 cups, add some water.)

On low heat, sauté 1/4 piece of sliced onion in 1/4 cup of vegetable oil. Bring the heat to medium-high and add the bean mixture.

Cook down the beans for about 10 minutes, stirring constantly. Remove from heat and reserve.

For the tostadas

In a small frying pan, heat 1/4 cup of vegetable oil on medium-high for about 4 minutes.

Fry each tortilla for 30 seconds on each side, or until golden brown.

Drain on paper towels.

To serve

Spread 2 to 3 tablespoons of refried beans on a tostada, and sprinkle some cheese.

If desired, top with fried eggs, avocado, and hot sauce.