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3 tablespoons vegetable oil
12 ounces raw chorizo (casings removed, if necessary)
3 garlic cloves, finely chopped
1/2 medium white onion, chopped
2 (15-ounce) cans black beans, drained, or 3 cups frijoles de olla
1 cup low-sodium chicken broth
8 prepared tostadas, warmed (or, to make from scratch, see recipe below)
Crumbled queso fresco or Cotija cheese, chopped cilantro, chopped onion, salsa, crema, shredded lettuce, sliced avocado and lime wedges, for serving (optional)
1 cup vegetable oil
8 (5- to 6-inch) corn tortillas
Make the chorizo and beans: Heat oil in a large (12-inch) skillet over medium-high. Cook chorizo, breaking up the meat in the skillet, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl, leaving as much oil in the pan as possible. Cover to keep warm.
Reduce heat to medium, add garlic and half of the onion to the skillet and cook, stirring often, until tender and beginning to brown, 4 to 6 minutes. Add beans and broth. Bring to a boil over medium-high and cook, stirring occasionally and scraping the bottom of the pan, until liquid is slightly reduced, about 5 minutes. Taste and season with salt, if necessary.
Using a potato masher, smash beans in the skillet until no whole beans remain and the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary. Let cool slightly; the mixture will thicken a bit more as it sits. Cover to keep warm.
Make tostadas, if not using prepared: Heat oil in a small (8-inch) skillet over high until it bubbles vigorously when the edge of a tortilla touches its surface. Fry 1 tortilla at a time, turning once using tongs, until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to a sheet pan lined with paper towels. Repeat with the remaining tortillas.
Reheat chorizo, if necessary (30 to 60 seconds in the microwave). Warm beans in the same skillet over medium heat, stirring and adding up to ¼ cup of water to thin them out, if necessary. Spread about ⅓ cup refried beans over each tostada, then evenly distribute chorizo on top. Serve as you like with queso fresco, cilantro, reserved onion, salsa, crema, lettuce, avocado and lime.
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