📝 About This Recipe
The tostada is a masterpiece of Mexican street food, offering a symphony of textures in every bite—from the shatteringly crisp corn tortilla base to the velvety smooth layers of seasoned beans. This recipe elevates the classic 'fast food' format with authentic techniques, featuring perfectly spiced protein and vibrant, fresh toppings. It is a colorful, customizable feast that brings the sun-drenched flavors of a traditional Mexican taquería right into your kitchen.
🥗 Ingredients
The Crispy Base
- 12 pieces Corn Tortillas (standard 6-inch size)
- 1 cup Vegetable Oil (for shallow frying)
- 1 teaspoon Sea Salt (fine grain)
The Protein & Bean Layer
- 2 cups Refried Beans (homemade or high-quality canned pinto beans)
- 1 pound Ground Beef or Shredded Chicken (seasoned with cumin and chili powder)
- 2 cloves Garlic (minced)
- 1/2 cup White Onion (finely diced)
Fresh Toppings & Garnishes
- 2 cups Iceberg Lettuce (shredded very thinly)
- 3 pieces Roma Tomatoes (diced small)
- 1/2 cup Cotija Cheese (crumbled)
- 1/2 cup Mexican Crema (or sour cream thinned with lime juice)
- 1/4 cup Fresh Cilantro (chopped)
- 3-4 pieces Radishes (sliced into paper-thin rounds)
- 2 pieces Avocado (sliced or mashed)
- 1/4 cup Pickled Jalapeños (optional for heat)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by preparing the tostada shells. Heat the vegetable oil in a small skillet over medium-high heat until it reaches approximately 350°F (175°C).
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2
Fry the corn tortillas one at a time for about 30-45 seconds per side until they are golden brown and stiff. Use tongs to keep them flat while frying.
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3
Drain the shells on a wire rack set over paper towels and immediately sprinkle with a pinch of sea salt while the oil is still wet.
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4
In a separate medium skillet, sauté the diced onion and minced garlic with a splash of oil until softened and fragrant, about 3 minutes.
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5
Add your choice of protein (ground beef or chicken) to the skillet. Cook until browned or heated through, seasoning with salt, cumin, and chili powder to taste.
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6
In a small saucepan, warm the refried beans over low heat. If they are too thick, stir in a tablespoon of water or chicken broth to achieve a spreadable consistency.
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7
Prepare your 'mise en place' by arranging the shredded lettuce, diced tomatoes, crumbled Cotija, and sliced radishes in individual bowls for easy assembly.
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8
Start the assembly by spreading a generous 2-tablespoon layer of warm refried beans across the entire surface of a tostada shell. This acts as the 'glue'.
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9
Top the bean layer with a scoop of the seasoned meat, spreading it evenly.
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10
Add a handful of shredded lettuce, followed by the diced tomatoes and avocado slices.
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11
Drizzle with Mexican crema and sprinkle with the crumbled Cotija cheese and fresh cilantro.
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12
Finish with a few slices of radish and pickled jalapeños for a bright, crunchy kick.
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13
Serve immediately with a fresh lime wedge on the side to squeeze over the top just before eating.
💡 Chef's Tips
For the crispest shells, use tortillas that are a few days old as they have less moisture. Don't over-pile the center; spreading ingredients to the edges ensures every bite is balanced. If using canned beans, fry them in a little lard or bacon grease for a more authentic 'refrito' flavor. To prevent the shell from breaking instantly, take small bites and keep the tostada level. Substitute Cotija with Feta if you can't find it, as it offers a similar salty punch.
🍽️ Serving Suggestions
Pair with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican Lager. Serve alongside a bowl of Mexican Street Corn (Elote) off the cob. A side of spicy Salsa Verde or smoky Chipotle Salsa is essential for dipping. For a lighter side, serve with a simple cucumber and lime salad. Finish the meal with warm churros or flan for a complete Tex-Mex experience.