Topopos A La Jalisciense - cooking recipe

Ingredients

6 corn tortillas (whole)
1 (15 oz.) can refried beans (frijoles, refritos)
4 c. shredded lettuce (should pile up)
1 c. chopped, fresh tomato, drained if necessary
1/2 c. cold cooked peas
1/2 c. cold cooked corn
1/2 c. cold cooked green beans
1/4 c. chopped radishes (optional, especially if in season)
3 avocados
48 small shrimp or 24 small shrimp or 24 finger size pieces white chicken meat or similar size pieces beef fajitas (flank steak), cooked and cooled
6 slices tomato
6 ripe olives
6 pickled jalapeno peppers (you can get mild ones if you can't take them hot)
1/4 c. olive oil
1/4 c. escabeche (the pickle liquor from a can or jar of jalapeno peppers)
grated cheese (sharp Cheddar or white, crumbly Mexican goat cheese)

Preparation

Fry out whole, flat tortillas in a small amount of oil (the Mexicans use lard).
Drain off oil or grease.
Spread with refried beans, being careful not to break the tortilla toastada.
Keep warm in a 250\u00b0 oven.
Mix lettuce and vegetables in a bowl large enough to have mixing or tossing room.
Mix oil and escabeche. Pour over vegetables. Toss well and allow to drain.
Pile about 1 cup of the marinated vegetable mixture on top of the bean tortilla.
Around the side, place 2 small or 1 large shrimp, the latter cut in half lengthwise, in each quarter of the veggie pile. In between, place two lengthwise wedges of avocado, lightly salted or dipped in the draining from the veggie mix.
Substitute the chicken or beef fajita pieces for the shrimp if you are using them.
Top with a slice of tomato and a ripe olive held in place on top of the tomato slice with a toothpick. Sprinkle grated cheese over all. Garnish with jalapeno peppers cut lengthwise in quarters and seeded.