If Taco Tuesday is feeling a little meh, try Tostada Tuesday!
If you love crispy shell tacos, you need to try tostadas. Tostadas have been a staple of Mexican cuisine for a long time but don’t always get a lot of attention here in the States. Legend has it that tostadas were invented by frugal ancient Aztecs and Mayans—long before the Spanish arrived. I say frugal, because just like a lot of us today, they didn’t want to waste stale tortillas. So they would reheat them on the comal (a flat, circular griddle), and they would go from just stale to deliciously crispy. Of course, this is legend, but it makes sense. Tostadas were perfect for topping with whatever was on hand. In fact, the word tostada simply means “toasted.”
That tradition of topping tostadas with a variety of ingredients continues today. If you are lucky enough to enjoy Mexican street food, you can order tostadas with standard toppings like beans and chicken. Or you can get toppings like shrimp, chicken mole sauce, or even pickled pigs’ feet. The combinations are endless, and you can add whatever condiments your heart desires: sour cream, salsas, and hot sauces. If tostadas seem like flattened-out tacos, you’re not far off. The two share a lot in common. But the purpose is different—the tostada shell functions more as a plate for your toppings and a taco shell as a basket!
You will love tostadas because they are slightly different from tacos but come with all the great customization options we love about tacos. You can make your tostadas as simple or complex as you want, which is perfect for family dinners or even a party spread. The taste is great, too: the satisfying crunch of the salty tortilla base contrasts with the different layers of toppings to provide a great bite every time.
How To Eat A Tostada
If you’re not a tostada expert, you might shy away from them because it seems like they might be messy—if the crispy tortilla breaks, you lose all of those wonderful toppings. Most Mexicans do not eat their tostadas with a fork. And a knife is kind of useless with the crispy tortilla. So what’s the best way to eat a tostada? First, make sure to layer the toppings properly. Try to ensure the heavier toppings are on the bottom. Secondly, you want to grip the tostada with two hands, at 9 o’clock and 3 o’clock, so to speak, and use a light grip so you don’t break it in half. Then, all you have to do is slightly tilt the tostada and take a bite!
Ingredients
- 6 corn tortillas
- Avocado oil or olive oil, for brushing
- Kosher salt, for sprinkling
- 1 cup refried beans
- 1 cup guacamole
- 1 cup shredded cheddar or Mexican blend cheese
- 2 cups shredded chicken
- 1 cup shredded lettuce
- 1 cup pico de gallo
- 1/2 cup salsa
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- Jalapeño slices, to taste
- Creamy cilantro lime dressing, for drizzling
- Hot sauce, for added heat
How to Make Tostadas
Step 1: Preheat your oven to 425 degrees Fahrenheit. Brush both sides of the corn tortillas with oil and lightly sprinkle with kosher salt. Place them in a single layer on a baking sheet.
Step 2: Bake the tortillas for 4 minutes, then flip and continue baking for another 4 to 8 minutes, until they are golden and crispy.
Step 3: Warm the refried beans in a saucepan over medium heat until heated through.
Step 4: To assemble the tostadas, spread a spoonful of refried beans on each crispy tortilla, followed by a layer of guacamole.
Step 5: Sprinkle shredded cheese over the guacamole and add shredded chicken on top.
Step 6: Finish by adding your favorite toppings, such as shredded lettuce, pico de gallo, cilantro, queso fresco, jalapeño slices, a drizzle of creamy cilantro lime dressing, and a few dashes of hot sauce.
Step 7: Serve immediately and enjoy your tostadas with your hands or a fork if preferred.
FAQs & Tips
How To Make Ahead And Store
Tostadas are best enjoyed fresh. You could bake the tortillas ahead of time, but bear in mind that they will lose crispness when stored. The same applies to leftovers. Store them in the fridge in an airtight container for up to 1 day, but don’t be surprised if the shells are no longer as crisp.
Can I Make Tostadas With Flour Tortillas?
Yes, though flour tortillas tend to have a more neutral flavor, while corn tortillas have a subtle sweetness, making them especially delicious and fragrant when toasted. The choice is yours. If you’re short on time, you can also skip baking your own tortillas and use store-bought tostada shells.
Tip: Refried Beans Are The Glue
If you’re concerned about losing those toppings once you take a bite, remember that the refried beans layer is the glue for the rest of the toppings. Spread the beans all over the tostada shell and press lightly on the items that go on top of it so they “stick.” If you’re not a fan of traditional refried beans, either try black refried beans or guacamole as the first layer.
Serving Suggestions
Tostadas are great served with a side of rice. Either Spanish rice or Baked Rice (you can add a little cilantro and lime juice to white rice to jazz it up) fit the bill. For the cilantro-lime dressing to top your tostada, while you can always buy it bottled, homemade is healthy and tasty. Luckily, we have a Cilantro-Lime Dressing you’re going to love. Alternatively, if you serve tostadas as an appetizer, consider buying smaller tortillas. This way, you can crank out a larger number, and they will be easy to serve and eat as part of a party buffet or appetizer tray. In that case, why not add some Chicken And Cheese Taquitos on the side?
Tostadas
Ingredients
- 6 corn tortillas
- Avocado oil or olive oil, for brushing
- Kosher salt for sprinkling
- 1 cup refried beans
- 1 cup guacamole
- 1 cup shredded cheddar or Mexican blend cheese
- 2 cups shredded chicken
- 1 cup shredded lettuce
- 1 cup pico de gallo
- 1/2 cup salsa
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- Jalapeño slices to taste
- Creamy cilantro-lime dressing for drizzling
- Hot sauce for added heat
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Brush both sides of the corn tortillas with oil and lightly sprinkle with kosher salt. Place them in a single layer on a baking sheet.
- Bake the tortillas for 4 minutes, then flip and continue baking for another 4 to 8 minutes, until they are golden and crispy.
- Warm the refried beans in a saucepan over medium heat until heated through.
- To assemble the tostadas, spread a spoonful of refried beans on each crispy tortilla, followed by a layer of guacamole.
- Sprinkle shredded cheese over the guacamole and add shredded chicken on top.
- Finish by adding your favorite toppings, such as shredded lettuce, pico de gallo, salsa, sour cream, queso fresco, cilantro, jalapeño slices, a drizzle of creamy cilantro-lime dressing, and a few dashes of hot sauce.
- Serve immediately and enjoy your tostadas with your hands or a fork if preferred.
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