Tostada Recipe

Combine apple cider vinegar, water, sugar and 1/2 tsp salt in a small heatproof bowl and stir until sugar dissolves.

Add thinly sliced red onion, press down so liquid covers onions. Let sit at room temperature for at least 20 minutes. For best flavor chill 1 hour. Drain before using.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Add drained black beans, 1 cup broth, cumin, smoked paprika, 1 tsp salt and 1/4 tsp black pepper to the skillet. Stir and bring to a gentle simmer for 5 minutes to warm and let flavors meld.

Transfer mixture to a food processor or blender. Add lime juice and process until smooth and creamy, adding up to 2–4 tablespoons additional broth or water if needed to reach a spreadable consistency. Taste and adjust salt, pepper or lime as needed.

Keep warm or reheat gently before assembling tostadas.

If using shredded chicken: warm in a skillet with a splash of broth or a little oil over medium heat for 3–4 minutes until heated through. Season with salt and pepper to taste and a squeeze of lime if desired.

If using birria: reheat gently in its braising liquid on low heat until hot, then drain slightly so it’s moist but not soupy. Keep some of the braising jus on the side for dipping (optional).

If using carnitas: re-crisp in a hot skillet with a teaspoon of oil for 3–4 minutes, stirring occasionally until edges are golden and slightly crisp. Season with a pinch of salt and squeeze of lime.

If using store-bought soft tostada shells, crisp them by brushing lightly with oil and baking at 400°F (200°C) for 6–8 minutes or frying in 350°F (175°C) oil until golden, then drain on paper towels.

Spread about 2–3 tablespoons of warm black bean purée evenly on each tostada shell to form a base (roughly 1/3 cup per tostada).

Top each with roughly 1/3 cup of the warmed chosen protein, arranging evenly.

Add a small handful (about 1/2 cup) of shredded lettuce on top of the protein to add crunch and freshness.

Scatter 1–2 tablespoons of pickled red onion over each tostada for bright acidity.

Drizzle about 1–2 tablespoons of Mexican crema over each (or thin the crema with a little lime juice/water for easier drizzling).

Finish with 1 tablespoon crumbled Cotija cheese per tostada, a squeeze of lime, and optional cilantro leaves. Serve immediately so shells remain crisp.