Crunchtada® Tostada Recipe

Prepare shells

If using store-bought thick corn tostada shells, warm them in a 350°F (175°C) oven for 5 minutes to dry them slightly. Brush both sides lightly with vegetable oil (about 1/2 tbs per shell) or shallow-fry 30–45 seconds per side in 1/4-inch oil until golden and crisp. Drain on paper towels and immediately sprinkle each side lightly with fine salt. Keep warm in a single layer in the oven (200°F/95°C) while preparing other components.

Soak beans

Rinse 2 cups dried pinto beans under cold water. Place in a large bowl, cover with at least 6 cups of cold water, and soak 6–8 hours or overnight. Alternatively, quick-soak by covering with 8 cups water, bring to a boil 2 minutes, remove from heat and let sit 1 hour. Drain and rinse.

Cook beans

Place soaked beans in a large saucepan with 8 cups fresh water (reserve extra water if needed), halved onion, 2 garlic cloves (smashed), and bay leaf. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook partially covered until beans are very tender, 1 to 1¼ hours (time varies). Add water as needed to keep beans submerged. When tender, remove onion, bay leaf, and garlic; reserve about 1 cup of cooking liquid and drain remaining liquid.

Mash and season

Heat 2 tbs vegetable oil or lard in a wide skillet over medium heat. Add the remaining 2 minced garlic cloves and sauté 30 seconds until fragrant. Add the cooked beans and about 1/2 to 1 cup reserved cooking liquid. Using a potato masher or sturdy spoon, mash the beans to a coarse-smooth texture (leave some whole beans for body). Stir in 1.5 tsp salt, 1/2 tsp ground cumin, and 1/2 tsp black pepper. Cook, stirring frequently, until beans thicken to a spreadable consistency, about 6–8 minutes. Adjust seasoning and add small amounts of reserved liquid if too thick. Keep warm.

Char or roast tomatoes and jalapeño (optional)

For deeper flavor, char the roma tomatoes and whole jalapeño on a hot cast-iron skillet or under a broiler until skins blacken and blister, turning to char all sides, about 6–8 minutes. Let cool slightly, then stem and rough chop.

Blend salsa

In a food processor or blender, combine charred or raw chopped roma tomatoes, chopped white onion, cilantro, seeded jalapeño, 2 tbs lime juice, 1 tsp white vinegar, 1 tsp kosher salt, and 1/4 tsp black pepper. Pulse to a slightly chunky texture — you want a tangy casera with some texture, not a smooth purée. Taste and adjust lime, salt, or jalapeño heat. Chill 10–15 minutes to let flavors meld, or serve at room temperature.

For each tostada (makes 6): place a warm crisp corn tostada shell on a plate. Spread about 1/3 to 1/2 cup of the warm refried beans in an even layer over the shell, leaving a small border around the edge so it stays crisp.

Spoon 2 to 3 tbs of Salsa Casera over the beans, distributing evenly. Add about 2/3 cup shredded iceberg lettuce on top of the salsa to provide crunch and freshness.

Finish each tostada with approximately 1/3 cup house-grated sharp cheddar cheese, allowing the residual warmth from beans to slightly soften the cheese. If desired, add a lime wedge and a few drops of hot sauce.

Serve immediately so the shell remains crunchy. If preparing ahead, store components separately (beans warm, salsa refrigerated, shells wrapped) and assemble just before serving.