Tostadas de Frijoles con Chorizo y Nopales

Cook the chorizo in a skillet over medium heat, breaking it apart as it cooks. Once browned and fully cooked, drain some of the excess grease if needed. Add the refried beans and mix everything together. Cook for another 3–5 minutes until hot and creamy. For the nopales, heat the oil in a skillet and sauté the onion for 2–3 minutes. Add the garlic, followed by the cooked nopales. Season with salt and cook until most of the excess moisture has evaporated. Let cool slightly, then mix with the fresh tomato, onion, cilantro and lime juice. For the salsa, roast the tomatoes, onion and garlic in a little oil until lightly charred. Add the chiles de árbol and toast for just 15–30 seconds, making sure they don’t burn. Blend everything with the salt and water until smooth, then simmer for 5–7 minutes. To build your tostada, layer a La Peñita Tostada with frijoles con chorizo, nopal salad, queso fresco, avocado, and plenty of chile de árbol salsa.