Come for dinner at Frontera Grill and you’ll see our Red Pepper Hot Sauce on every table. We love it so much we want it nearby to jazz up a taco, enliven a soup or spice up our eggs. If you stop by our house, you’ll find us sprinkling it over roasted potatoes, marinating beef and poultry. We’ve even been known to eat it off the spoon.
Rick’s Tips: When tomatoes are not at their peak of ripeness, slice soft sun-dried tomatoes and marinate them in lime juice, olive oil, crushed garlic and Mexican oregano. Cooked Mexican chorizo, grilled vegetables or cooked small shrimp can be substituted for the chicken.
- 3 tablespoons vegetable oil or bacon drippings
- 2 garlic cloves, crushed
- 2 cans (15 ounces each) black beans, undrained
- 1/3 cup sour cream or plain yogurt
- 3 tablespoons Frontera Red Chile or Chipotle Hot Sauce, plus more for serving
- 6 cups sliced romaine lettuce leaves
- 12 tostadas (crisp-fried corn tortillas), store-bought or homemade
- 2 cups coarsely shredded cooked or grilled chicken
- 2 ripe tomatoes, thinly sliced
- 1 ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch pieces (optional)
- About ¾ cup grated Mexican queso añejo or Romano cheese
- ½ to ¾ cup (loosely packed) chopped cilantro
- Heat oil in a medium skillet over medium. Add garlic; cook 1 minute, then add beans. Mash with a spoon until a coarse puree. Cook, stirring regularly, until thickened, about 10 minutes. Season with salt.
- Mix sour cream and hot sauce in large bowl. Add romaine and toss to combine.
- Spread each tostada with some of the beans. Top with chicken. Then, top with tomato, dressed lettuce and optional avocado. Sprinkle generously with cheese and cilantro. Serve right away with more hot sauce for doctoring.
Frontera products are created by Rick Bayless, award-winning chef of legendary Chicago restaurants Frontera Grill, Topolobampo and Xoco, cookbook author and host of Public Television’s “Mexico—One Plate at a Time.”