Ingredients

2 tablespoons chipotle chile powder (about 6 chiles) 1/3 cup Chimayo chile powder 1 tablespoon kosher salt 24 large shrimp, peeled and deveined 3/4 cup olive oil 8 fresh cilantro (coriander) or flat-leaf parsley sprigs For the Refried Black Beans: 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds 1 1/2 tablespoons Chimayo chile powder 3/4 cup olive oil 3 cups canned black beans with their liquid salt For the Tortillas: 2 cups peanut oil 8 blue corn or yellow corn tortillas For the Salsa: 4 ripe Italian plum tomatoes 2 tomatillos, husks removed 1/2 avocado, peeled 1/4 red onion 1 fresh jalapeno chile, stemmed 3/4 cup fresh orange juice 1 tablespoon fresh lime juice 1 tablespoon olive oil salt 3/4 cup crumbled queso ranchero or feta cheese (3 ounces) 8 fresh cilantro (coriander) or flat-leaf parsley sprigs for garnish

Description

Grilled Chipotle Shrimp Tostadas, Recipe

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