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1
In a small bowl, stir together both chili powders and the salt.
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2
Dip the shrimp into the mixture, coating well on all sides.
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3
Place the coated shrimp in a shallow pan and pour the olive oil evenly over all.
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4
(Discard any chile coating that remains, as contamination could result for its later use.)
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5
Cover the shrimp and marinate in the refrigerator while you prepare the beans and tortillas.
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6
Prepare fire in a charcoal grill.
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7
Preheat an oven to 250 degrees F.
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8
To prepare the beans, combine the cumin and coriander seeds and the chili powder in a small, dry saute pan over medium heat.
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9
Roast until the aromas are released, about 2 minutes.
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10
Remove from the heat and let cool.
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11
Place the spices in a spice mill or coffee grinder until pulverized.
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12
Alternatively, pulverize in a mortar using a pestle.
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13
Warm the olive oil in a large cast-iron skillet over low heat.
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14
Add the beans and ground roasted spices and cook, mashing the beans with the back of a wooden spoon and stirring frequently.
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15
Adjust to taste with salt.
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16
Continue to cook until the beans absorb the oil and flavors, about 10 minutes.
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17
Set aside, covered, in the oven until time to assemble the tostadas.
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18
To ready the tortillas, heat the peanut oil in a skillet large enough to accommodate the tortillas laid flat, one at a time.
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19
When the oil is hot but not smoking, using tongs grasp a tortilla and slip it into the hot oil.
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20
Fry until crisp but not brown, about 2 minutes.
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21
It will curl up somewhat on the edges.
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22
Remove to paper towels to drain and reserve in the warm oven until time to assemble the tostadas.
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23
Repeat with the remaining tortillas.
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24
To prepare the salsa, cut the tomatoes, tomatillos, avocado, onion and jalapeno into 1/4 inch dice.
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25
Place in a bowl and stir in the citrus juices and oil.
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26
Season to taste with salt.
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27
Just before serving time, using tongs arrange the shrimp on the grill rack.
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28
Alternatively, skewer the shrimp on 2 parallel bamboo skewers for easy turning.
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29
Grill quickly until pink and cooked through, 2 to 3 minutes on each side.
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30
To serve, place 2 fried tortillas on each individual plate.
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31
Place about 1/3 cup refried beans in the center of each tortilla.
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32
Arrange 3 grilled shrimp on top of each mound of beans.
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33
Spoon the salsa over and around the shrimp, using all of the salsa.
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34
Sprinkle the crumbled cheese over the top and garnish with cilantro or parsley sprigs.
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35
Serve immediately.
