For making beans and taco shells:
1)Wash & soak Pinto beans for 3-4 hours & cook them in the pressure cooker.
In the same pressure cooker, mash boiled beans to the paste consistency (not too thin, not too thick).
3)Heat beans a on low flame along with salt & lots of garlic powder.
:- Add 2/3 tbsp, if you are a garlic lover. Else, add according to your taste. But this beans goes very well with garlic.
4)Heat 2 tbsp of oil.
Add cumin seeds and mustard seeds & when the seeds splutter, add asafoetida.
Add this to the beans.
Cover & let it cook for 15-20 minutes on the low flame.
8)Wash lettuce leaves & chop finely.
9)Roast Tostada shells in the oven for 1-2 minutes on each side.
:- Be very careful, as tostada shells burn quickly. Just roast them little brown on both side in your small toaster oven.
For making Tostada-Taco:
1)Arrange onions, lettuce, tomatoes, salsa, cheese, bell peppers in bowls in front of you.
Take one tostada shell. Spread large spoon full of hot beans over tostada.
4)Sprinkle salsa, green bell peppers, tomatoes and onions.
5)Finally, sprinkle lettuce & cheese.
For making Tostada shells:
1)Prepare dough out of maize flour(makki atta).
2)Roll makki roti (not too thin nor too thick).
3)On griddle, roast makki roti on two sides, until it becomes hard and crisp (do this using cloth and press roti with cloth side by side, just like making khakhra)
Prepare 10 makki rotis like this and your tostada shells are ready.
:- Please prepare shells as hard as possible.
For making Salsa ( 1 cup):
1)Boil 2 tomatoes in hot water.
Extract the juice and keep aside.
Finely chop onions, red chillies, green chillies and 1 tomato.
Add them to tomato juice along with tomato paste, ketchup, salt and sugar.
Mix well and make it into a thick paste.
:- Mexican Salsa is a hot dish. You can make it hot by adding red mirch powder and 1 green chilly juice or use hot & chilly sauce.
Finally, add coriander leaves.