Tostadas are supposed to be messy! Pile them along with your favourite toppings and dig in. These are made with a crispy fried corn tortilla topped with refried beans, grated cheese, chopped avocado and tomato, sliced lettuce, and salsa.
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If there’s something that comes near a Mexican model of an open-faced sandwich, the tostada is it. Simply whenever you thought nothing may get messier than taco evening, alongside comes the tostada, which I dare you to eat daintily.
It will possibly’t be achieved.
Strike that. Really, you should try and eat a tostada with finesse, in any other case all hope is misplaced, and the factor will crumble in your palms with the mounds of filling succumbing to gravity solely to ricochet off your plate to the encircling desk, lap, ground, and many others.
What’s a tostada?
A tostada has a fairly easy development: it’s like a taco, however flat. It’s often made with a fried corn tortilla, topped with refried beans, shredded cheese, salsa, and different toppings. Something that would go in a taco may additionally go on a tostada, so you possibly can have fish tostadas, shredded rooster tostadas, or beef tostadas.
How To Make Tostadas
We virtually at all times make tostadas with refried beans and loads of toppings. Once we make them we put the entire toppings in separate bowls within the heart of the desk, distribute the freshly cooked tortillas, after which we every add our topping of selection, beginning with the beans.
Mashed refried beans are often used as the primary layer as a result of they unfold over the tortilla nicely, and the opposite toppings have a greater probability of sticking to the beans than they’d the straight tortilla.
An Straightforward Recipe to Adapt
The choice that confronts you whenever you determine to make tostadas is, “How simple do I need this course of to be?” If you need one thing really over-the-top you may make your individual tortillas from scratch, allow them to get a day or two previous, then fry them and prime them with home-cooked beans that you just’ve smashed up with bacon fats.
Or, when you have been in search of a fast mid-week meal, you possibly can use canned refried beans (and even canned white beans that you just warmth and mash with a little bit chile powder added for taste) and packaged tostada shells.
We virtually at all times make our personal refried beans from scratch, as a result of with a strain cooker it simply doesn’t take that lengthy. And we virtually at all times use packaged tostada shells, as a result of we dwell in California the place you should buy them at virtually any grocery store (if you find yourself looking for them, the thicker the tortilla the higher, by the way in which).
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Mexican Tostada Recipe
This recipe particulars how you can fry up corn tortillas to make the tostada shells. If you’re utilizing packaged shells, earlier than serving them, unfold them out on a baking sheet, or straight on oven racks, and warmth them at 350°F for four to five minutes, or till you possibly can odor the aroma of them cooking. Do not preserve them within the oven too lengthy, or they may burn. Simply warmth them sufficient to flippantly toast them.
For the tostadas:
- Corn oil or canola oil
- 12 corn tortillas
For the toppings:
- three half of cups refried beans, do-it-yourself or from 2 15-ounce cans
- half of head iceberg lettuce, sliced skinny and seasoned with salt and vinegar (no oil)
- 2 medium tomatoes, chopped
- 1 to 2 avocados, chopped peeled and pitted, or guacamole
- eight ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
- 1 cup of salsa, or half of cup sliced pickled jalapeños
- A handful chopped contemporary cilantro
1 Heat the refried beans: Heat the refried beans in a frying pan on medium warmth, till heat. If you’re utilizing common canned beans, drain them, then add them to the pan with a little bit water, mash them as you warmth them.
For additional taste for the beans you possibly can stir in a tablespoon of bacon fats to them and/or an enormous slice of cheddar cheese.
Hold the beans on heat when you put together the tortillas, including water to them as essential to preserve a creamy consistency.
2 Dry the tortillas in oven: To assist the tortillas fry up higher, dry them within the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so.
three Fry the tortillas: Pour sufficient oil right into a frying pan so that you’ve got 1 / 4 inch layer of oil. Warmth the oil on medium excessive warmth till scorching sizzling, however not smoking.
Separately, fry the tortillas within the oil. Bubbles ought to kind within the tortilla instantly as you set the tortilla within the oil, in any other case the oil will not be sizzling sufficient.
Fry till golden brown on each side, cooking about 30 seconds to a minute per aspect. Use metallic tongs or a spatula to push the tortilla down within the oil, and to show and carry the tortilla out of the pan, draining the surplus oil as you achieve this. (The tortilla must be pretty stiff and crisp. If not, the oil will not be sizzling sufficient.)
Place the tortilla on a paper towel-lined plate, to soak up the surplus oil. Sprinkle with a little bit salt.
Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to maintain heat.
Add extra oil to the pan as wanted, taking care that the oil heats sufficiently earlier than including a tortilla to the pan.
four Serve with toppings: To serve, place toppings in separate bowls, with a bigger serving dish for the beans. Deliver out the tostada shells in batches, protecting these unused heat within the oven.
To arrange a tostada, unfold a big spoonful of mashed beans over a tostada shell. Sprinkle on cheese and different toppings (sliced lettuce, avocados, salsa, and many others.)
Do not load the tostada an excessive amount of otherwise you’ll discover it troublesome to eat. Eat by selecting up the tostada with each palms (like a pizza slice).
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