Lunch Tostada Recipe

Fry or bake tortillas

Pat tortillas dry. To fry: pour oil into a wide skillet to reach about 1/8–1/4 inch depth and heat over medium-high until shimmering (about 350°F or a pinch of flour sizzles). Fry tortillas one at a time 45–60 seconds per side until golden and crisp, using tongs to press down slightly; transfer to a paper towel–lined rack and season lightly with salt. To bake (lower oil option): preheat oven to 425°F (220°C), brush both sides of tortillas lightly with oil, place on a rimmed baking sheet and bake 6–8 minutes per side until crisp and golden.

Keep tortillas warm in a low oven (200°F / 95°C) on a rack while preparing fillings.

Cook aromatics and brown beef

Heat a large skillet over medium heat. Add 1 tablespoon oil if pan is dry, then add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking it up with a spatula, and cook 6–8 minutes until no pink remains and browned.

Season and simmer

Stir in chili powder, cumin, salt and pepper. Pour in tomato sauce and 1/4 cup water or beef broth, reduce heat to low, and simmer 5–7 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until assembly.

Shredded chicken

If using shredded chicken, warm it in a skillet with 2 tablespoons of tomato sauce or a splash of chicken broth plus 1/2 tsp chili powder for 3–4 minutes until heated through and lightly seasoned.

Refried beans

Heat refried beans in a small saucepan over low heat with 2 tablespoons water and 1/4 tsp cumin, stirring until smooth and spreadable.

Pan-fried potatoes

If using cooked diced potatoes, heat 1 tablespoon oil in a skillet over medium-high heat, add potatoes, season with 1/2 tsp salt and 1/4 tsp pepper, and sauté 4–6 minutes until edges crisp. Stir in 1/4 tsp cumin if desired.

Assemble tostadas

Place a crisp tortilla on a plate. If using refried beans, spread about 1/4 cup evenly over the tortilla as the first layer. Spoon about 1/3 to 1/2 cup of the chosen protein (ground beef, shredded chicken, or potatoes) on top of the beans or directly onto the tortilla if not using beans.

Top with a handful (about 1/2 cup) of shredded lettuce, 2 tablespoons diced tomatoes, and 2 tablespoons crumbled queso fresco or shredded cheese. Add a dollop (about 2 tablespoons) of sour cream on top or to the side.

Garnish with pickled jalapeños, chopped cilantro and a squeeze of lime. Serve immediately while tortilla is still crisp. Offer hot sauce on the side.