INGREDIENTS
2 oz
pinto beans thoroughly
2 cloves
garlic
1
shallot
2 tbsps
bacon fat
1 tsp
kosher salt
1/4 tsp
pepper
1/8 tsp
ground cumin
1 serving
water
1 cup
queso fresco cheese
1 package
corn tostadas
1 cup
pico de gallo
1
pepper and sauteed until
1
onion and sauteed until
1
avocado and drizzled
1
corn on the cob grilled and corn cut off the cob
1 serving
cumin and lime coleslaw