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Homemade salsa verde, refried beans and seasoned ground beef come together with crisp, refreshing toppings for the ultimate tostada.
For the salsa verde, char the tomatillos, onion, peppers and garlic under boiler, then cool and peel and seed peppers and peel the garlic. Place the ingredients in food processor and puree with lime juice, cumin, honey or agave, cilantro, salt and pepper.
For the beans, heat oil in skillet over medium to medium-high heat, add onion, peppers, garlic, salt and pepper, cumin, coriander, and soften a few minutes. Add water, hot sauce and beans and simmer to absorb liquid, 10 minutes over low heat, then puree with juice of 1 lime. Wipe out skillet and melt butter, then add the puree and reduce beans 5 minutes until crisp at edges. Remove from heat and cover to keep warm.
For the beef, heat a skillet over medium-high heat with oil, 1 turn of the pan, brown and finely crumble the beef and season with salt and pepper. Add onion, jalapeno, garlic, cumin, paprika, oregano, tomato and water, simmer 10-15 minutes.
To serve, fry or warm tortillas and top with beans, beef, lettuce, salsa verde, crema, cheese, avocados and scallions.