Tostadas Recipe

Heat oil

Pour about 1 cup vegetable oil into a large skillet (cast-iron or stainless) and heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F if using a thermometer).

Working in batches, fry each corn tortilla flat in the hot oil for 30–60 seconds per side, or until crisp and golden brown. Use tongs to flip. Adjust heat as needed to prevent burning.

Transfer fried tortillas to a paper towel–lined baking sheet and immediately sprinkle both sides lightly with 1 tsp salt. Let cool and crisp while you prepare other components. Keep warm in a low oven (200°F / 95°C) if desired.

Heat 1 tablespoon oil or lard in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds more until fragrant.

Add a 15 oz can of drained beans and 1 cup water (or bean liquid) to the skillet. Stir in 1/4 tsp ground cumin and 1/2 tsp salt. Bring to a gentle simmer and cook 4–5 minutes to meld flavors.

Using a potato masher or immersion blender, mash the beans to the desired texture. For thicker refried beans, simmer uncovered a few minutes longer to reduce liquid. Taste and adjust salt.

If using shredded chicken or beef, warm it briefly in a small saucepan or microwave until hot (about 1–2 minutes). Season lightly with salt and a squeeze of lime if desired.

To assemble each tostada: place one crisp fried tortilla on a plate. Spread about 1/4 cup warm refried beans evenly over the tortilla, leaving a small border.

Top the beans with about 1/4–1/3 cup shredded meat (or more lettuce for a vegetarian option), then add a handful (about 1/4 cup) shredded lettuce, a spoonful (1–2 tbs) diced tomato, and a sprinkle (about 1 tbsp) sliced red onion.

Drizzle with about 1 tablespoon sour cream or crema, add 1–2 tablespoons salsa, and sprinkle 1–2 tablespoons crumbled queso fresco. Garnish with 1 teaspoon chopped cilantro and pickled jalapeños to taste. Serve with lime wedges on the side for squeezing over the tostada.

Repeat assembly for remaining tostadas. Serve immediately so tortillas remain crisp.