This easy Tostada recipe is a quick and fresh dinner! I fill crisp tortillas with tasty toppings such as fried beans, avocado, vegetables and cheese.
This Tostada recipe is a fun, fresh and fast dinner during the week. Simply load the crunchy Tostadas with garnishes such as fried beans, lettuce and crunchy cabbage, tomatoes, cheese and avocado. Press with lime juice and dig!
This recipe has become an excellent family meal lately … because it is not a real “recipe” at all. It is more a suggestion – the garnishes here are flexible, and in our house, everyone chooses his. I take my tostadas with additional avocado and spicy peppers, Jack jumps for the avocado and seizes the additional cheese, and Ollie goes for all that is in mood for this day (often just beans and cheese).
In the recipe, you will find a few suggested fillings (my favorites!), But I also included more filling ideas in the blog post. Mix and match to create a combination you like!
What is Tostada?
Let me go back! If you have never heard of Tostadas before, here is a quick intro:
A Tostada is a corn tortilla that has been cooked, fried or grilled until it is crisp (the word Tostada also means “grilled” in Spanish). In Mexican and other Latin American kitchens, Tostadas are often served with garnishes such as beans, meat, cheese and avocado for a snack or a meal. Although it is not entirely authentic, this simple recipe is one in my favorite ways to appreciate them.
Tostada shells purchased in store vs.
I call the tostadas bought in store here, because they are generally what I use when I make this recipe. Look for them in the Mexican section of your grocery store – in mine, they are next to the chipotles of the Adobo sauce and hard taco shells.
But if you prefer to cook or fry the Tostadas yourself, you can. Here’s how:
- To fry: Use the method of my home tortilla chips recipe. Heat 1/4 to 1/2 inch of vegetable oil at 350 ° F in a heavy pan or a Dutch oven. Add a single layer of corn tortillas and cook, using pliers to turn the tortillas continuously until they are no longer cool, about 1 to 2 minutes. Transfer to a plate lined with paper towels to absorb excess oil and season with salt.
- To cook: Spray the corn tortillas with cooking spraying on both sides and season with salt. Spread in a single layer on a baking sheet. Then cook in an oven at 425 ° F until it is crisp, 8 to 10 minutes, turning them halfway.
Complete disclosure: I prefer tostadas purchased in store or fried to oven. I find that the cooked Tostada shells can become a little too hard in the oven, and they do not become as airy and crisp. This is just my opinion, however – choose whatever the option that suits you best!
How to make tostadas
Once you have prepared your real tostadas (or remove them from the package, if you use the store bought in store …), just add garnishes!
I always start with a layer of fried beans, which adds proteins and helps other fillings to stick. Then I get ampile:
- Grated cabbage and iceberg lettuceFor crunch
- LawyerFor creamy wealth
- Minced tomatoesFor juicy sweetness
- Marinated serrano peppers or marinated jalapeñosFor heat and tangy flavor
- Cotija cheeseFor more tang
- And chopped corianderFor a fresh touch
I sneak to taste with salt and press with lime juice Before serving.
Find the complete recipe with measurements below.
Other garnish options
This Tostada recipe is super flexible – free to make yours! Here are some other toppings that would be great:
Let me know what garnishes you are trying!
What to serve with Tostadas
You could totally enjoy these Tostadas for themselves for a quick and easy dinner – no required side!
But if you want to serve them as part of a larger meal, they get married well with accompanying dishes like these:
Easy grilled recipe
Service 4 at 6
We love this easy Tostada recipe! It is an excellent flexible dinner during the week – Establish the crunchy Tostadas with garnishes and let everyone go out the blows. Find more suggestions of garnish in the blog post above.
Prevent your screen from becoming dark
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Spread each Tostada shell with a layer of fried beans, from about ¼ to ⅓ cup.
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Garnish avocado, lettuce and cabbage and Cotija cheese. Add other fillings as you wish. Season with taste with salt and serve with lime quarters for compression.
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