Tostadas

Name: Tostadas
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 small corn tortillas; 1/4 cup vegetable oil, for frying; 1.5 cups refried pinto or black beans, warmed; 2 cups shredded cooked chicken or beef (optional); 2 cups finely shredded iceberg lettuce; Toppings: Diced tomatoes, Mexican crema, Cotija cheese, sliced avocado

A flat or bowl-shaped tortilla that is deep-fried or toasted, used as a base for toppings.

20 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Fry Tostada Shells: Heat the oil in a large skillet over medium-high heat. Fry the corn tortillas one by one, pressing down the center with tongs to keep them flat. Cook 1-2 minutes per side until deeply golden and perfectly rigid. Drain on paper towels and salt lightly.

2
Prepare Toppings: Warm the refried beans and the shredded meat. Prepare your assembly station with lettuce, tomatoes, crema, and cheese.
3
Spread the Base: Take a crispy tostada shell and spread a generous 2 tablespoons of warm refried beans evenly across the surface. This acts as the "glue" for the other ingredients.
4
Add Protein: Add a layer of the warmed shredded chicken or beef on top of the beans.
5
Layer Greens: Pile a handful of crisp, shredded iceberg lettuce over the meat to add volume and a fresh crunch.
6
Garnish and Serve: Top with diced tomatoes, a slice of avocado, a drizzle of crema, and crumbled Cotija cheese. Serve immediately before the tortilla gets soggy.

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