Vegetable Tostadas

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2 red potatoes, diced

2 carrots, peeled and diced

1 cup diced tender green beans

3/4 cup frozen baby peas, defrosted (or fresh)

4 cloves unpeeled garlic

2 tablespoons apple cider vinegar

1 tablespoon hot water

1 tablespoon red chile powder (New Mexican preferable)

1/2 teaspoon salt

1/2 teaspoon sugar

3 tablespoons olive oil

12 crisp-fried corn tortillas (see Note)

1/2 cup sour cream

1/2 cup queso cotija or feta cheese, crumbled

Blackened Salsa (see accompanying recipe)

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