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Mexican Tostada
Mexican Tostada
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious and crispy homemade tostadas with refried beans, cheese, avocado, tomato, lettuce, and salsa. Customize with your favorite toppings!
Ingredients:
  • For the tostadas:
  • Corn oil or extra virgin olive oil
  • 12 corn tortillas
  • Salt
  • For the toppings:
  • 3 1/2 cups refried beans, homemade or from 2 15-ounce cans
  • 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
  • 2 medium tomatoes, chopped
  • 1 to 2 avocados, chopped peeled and pitted, or guacamole
  • 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
  • 1 cup of salsa , or 1/2 cup sliced pickled jalapeños
  • A handful chopped fresh cilantro
Instructions:
  • Heat the refried beans in a frying pan over medium heat until warmed. If using regular canned beans, drain them and add to the pan with a little water, mashing as you heat. For added flavor, stir in a tablespoon of bacon fat and/or a slice of cheddar cheese. Keep warm while preparing tortillas, adding water as needed for a creamy consistency.
  • Place tortillas on an oven rack and bake at 250°F for about 10 minutes to enhance their texture for frying.
  • For crispy tortillas, heat oil in a frying pan. Fry one tortilla at a time until golden brown on both sides, about 30 seconds to a minute per side. Use tongs to turn and drain excess oil. Place on paper towel-lined plate, sprinkle with salt, and keep warm in a 250°F oven. Repeat with remaining tortillas, adding more oil as needed.
  • Set up a topping station: Place toppings in separate bowls and serve in a larger dish for the beans. Keep tostada shells warm in the oven between batches. To assemble, spread mashed beans on a tostada shell, top with cheese and desired toppings. Avoid overloading. Enjoy by picking up the tostada like a pizza slice. Share your feedback with a rating and review!

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