Chorizo and Pinto Tostada

For the beans

In a medium saucepan, pour the boiling water over the beans — enough to cover them by an inch or so — and let stand for an hour. (Alternately, cover with cold water and soak for 6 hours.) Drain off that water and cover it with cold water. Add the pancetta, garlic, oregano, bay leaf, chile, and onion. Cover and bring to a boil over high heat, skimming off any foam. Reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until very tender, 1 to 1½ hours.

For the tostada

Set a wire rack over a baking sheet and place the rack within reach of your stove. Heat the oil in a small (8-inch) cast iron pan over medium heat until the oil is hot, about 8 minutes. Carefully slide one tortilla into the oil and cook, turning every 30 seconds until golden brown and crispy, 2½ to 3 minutes. Drain crispy tortilla on the rack. Repeat frying remaining tortillas, one at a time. Let the oil cool completely before discarding or straining through a fine-mesh sieve into a clean container to reuse another time.

For the chorizo

Shred the Chorizo on the large holes of a box grater. Heat the oil in a 10-inch skillet, add the chorizo and cook until it renders a little of its fat, about 2 minutes. Add the onions and garlic and continue to cook until the onions are soft and the chorizo is just starting to brown, about 5 more minutes. Remove chorizo with a slotted spoon and place on a paper-towel-lined plate.

For refrying the beans

Wipe out the skillet and heat the oil. Scoop the beans (leaving the pancetta, onion, and bay leaf behind) with a slotted spoon into the skillet. Mash with a potato masher until about half the beans are smooth and half are mostly whole. Continue to fry until they dry out a little, about 5 minutes. Stir in the lime juice and season with salt and pepper.

For assembly

Place crispy tortillas on a serving platter and spread ¼ cup of the bean mixture over each one. Sprinkle on 2 tablespoons of the chorizo, followed by 2 slices of avocado, 1/4 cup of shredded cabbage, 2 tablespoons pico de gallo, and 1 teaspoon of sour cream. Garnish each tostada with a tablespoon of cilantro leaves and evenly scatter the cheese over the chorizo and pinto tostadas. Serve with lime wedges.

Theories abound on how to properly cook dried beans. Here’s what we know: soaking can speed up the process, but it’s not entirely necessary, the beans will just take longer to cook. Older beans will take the longest. It’s nearly impossible to tell how old they are when you buy them, which is why cook times vary so much in recipes. A quick soak sort of bridges the gap. Add salt after they’ve cooked, as well as any acid, such as lime juice, for maximum absorption.