Catrachas

Ingredients

• 1 cups small red beans – rinsed
• 6 cups water
• 2 tablespoons vegetable oil – for refried beans
• 0.5 medium white onion – finely chopped
• 1.5 teaspoons kosher salt
• 2 cups vegetable oil – for frying tortillas
• 12 pieces corn tortillas
• 4 ounces queso seco – finely grated
• 0.5 cups crema – for drizzling (for serving)

Instructions

1. Rinse the small red beans, then place them in a pot with the water.
2. Bring to a boil over high heat, then reduce to a gentle simmer, partially cover, and cook until the beans are very tender, 1.5–2 hours; add a splash of hot water if needed to keep them submerged.
3. Drain the beans, reserving about 1 cup of the cooking liquid.
4. Heat 2 tablespoons vegetable oil in a skillet over medium heat, add the finely chopped onion, and cook until translucent and sweet, 4–6 minutes.
5. Add the cooked beans to the skillet and mash with a spoon or masher, stirring in just enough reserved cooking liquid to make a thick paste; season with the kosher salt and cook, stirring, until glossy and spreadable, 6–8 minutes.
6. Pour 2 cups vegetable oil into a wide skillet to a depth of about 0.5 inch and heat to 350°F over medium heat.
7. Fry the corn tortillas one at a time, pressing gently with tongs to keep them flat, until crisp and lightly golden, 45–60 seconds per side; drain on a rack or paper towels.
8. Assemble: Spread about 2 tablespoons hot refried beans over each fried tortilla.
9. Sprinkle each with the finely grated queso seco.
10. Drizzle with crema and serve immediately while the tortillas are still crisp.