Cook beans in a pressure cooker with the water, onion and bay leaf for 35 minutes over medium heat.
Uncover and let cool. Drain liquid and then fry the beans with a little oil and chipotle, crushing them with a potato masher. Add salt as needed and reserve.
To bread the shrimp, dip each of them first in flour, then in the beaten eggs and last in the bread crumbs. Fry in hot oil until they take on a nice golden color. Use paper towels to absorb excess oil.
Spread a layer of refried beans on each tostada, covering with some shrimp and finally garnish with avocado slices and pico de gallo sauce.
Preparation time: 30 minutes
1 taza de frijol peruano o mayocoba
4 tazas de agua
1 hoja de laurel
3 chiles chipotles molidos
18 camarones medianos pelados
1 taza de harina
1 taza de pan molido
2 huevos batidos
1 aguacate en laminas delgadas
1 taza de pico de gallo
1 paquete de tostadas
Aceite suficiente para freír
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