Easy Mexican Tostadas Recipe are a delicious and versatile dish that are popular throughout Mexico and beyond. They are made by deep-frying or toasting a tortilla until it is crispy, and then topping it with a variety of ingredients such as beans, cheese, lettuce, and salsa.
One of the great things about tostadas is that they can be customized to suit any taste. For example, you can make a traditional tostada with refried beans, lettuce, and cheese, or you can add some heat with a spicy salsa. Another popular variation is the Tostada de Tinga, which is topped with shredded chicken cooked in a chipotle tomato sauce.
Tostadas are also a great way to use up leftovers. If you have some cooked chicken or beef, you can shred it and use it as a topping. You can also add some leftover vegetables or even some cooked rice.
When it comes to serving Tostadas, you can either plate them individually or serve them on a platter for a more casual approach. They can be eaten as a main course or as a side dish. Some people like to top their tostadas with a fried or poached egg for a more substantial meal.
When it comes to preparing Tostadas, it is important to use high-quality ingredients. The tortillas should be freshly made and the cheese should be a good melting variety such as Oaxaca or Chihuahua.
Overall, Mexican Tostadas are a delicious and versatile dish that are perfect for any occasion. They are easy to make, customizable and can be served in a variety of ways. Whether you are looking for a quick weeknight dinner or a festive party dish, tostadas are sure to be a crowd-pleaser.
In conclusion, the Mexican Tostada is a delicious and versatile dish that is loved by many. With its crispy tortilla base and variety of toppings, it is perfect for any occasion and can be enjoyed by people of all ages. It’s a perfect way to enjoy the taste of Mexico.
Mexican Tostada
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 salsa, or 1/2 cup sliced pickled jalapenos
- A handful chopped fresh cilantro
Instructions
- Warm the refried beans in a frying pan on medium heat, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them.For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese.Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.
- To help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so.
- Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking.One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough.Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.)
- Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt.Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.
- To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven.To prepare a tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.)
