Tostada Recipe
Crispy flat corn tortilla w/ refried beans, choice of meat, lettuce, pico de gallo, sour cream, and grated cheese
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Ingredients
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Tostada Base
Beans
Choice of Meat (pick one)
Toppings
Pico de Gallo (if making fresh)
Seasoning for Ground Beef (if using)
Method
Tostada Base
- 1
Fry the tortillas
Pour vegetable oil into a skillet or pot to a depth of about 1/4 inch (enough to shallow-fry). Heat over medium-high until oil registers ~350°F (or a small piece of tortilla sizzles immediately). Fry tortillas one or two at a time, 45–60 seconds per side, pressing lightly with tongs so they sizzle and crisp evenly. Transfer to a paper towel–lined tray and season immediately with 1 tsp kosher salt. Keep warm in a low oven (200°F) if making ahead.
Beans
- 2
Warm the refried beans in a small saucepan over medium-low heat, stirring occasionally. If too thick, stir in 1–2 tablespoons water or chicken broth to reach a spreadable consistency. Taste and adjust salt. Keep warm until ready to assemble.
Choice of Meat (pick one)
- 3
Shredded chicken or beef
If using pre-cooked shredded chicken or beef, warm gently in a skillet with a splash of oil or a couple tablespoons of broth over medium heat until heated through (about 4–6 minutes). Season lightly with salt and pepper if needed.
- 4
Ground beef
Heat 1 tsp olive oil in a skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spatula, until browned (6–8 minutes). Drain excess fat if necessary. Stir in chili powder, cumin, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 1–2 minutes more to bloom the spices. Reduce heat and add 2–4 tablespoons water; simmer 2 minutes. Remove from heat and keep warm.
Pico de Gallo (if making fresh)
- 5
Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Stir gently and let sit 5–10 minutes for flavors to marry. Taste and adjust lime or salt.
Toppings & Assembly
- 6
To assemble each tostada: place one warm fried tortilla on a plate. Spread about 1/4 cup of warm refried beans evenly over the tortilla, leaving a small border. Top beans with about 1/3 cup of your chosen warm meat, spreading evenly but leaving the tostada crisp.
- 7
Add 2–3 tablespoons shredded lettuce over the meat, then spoon 1 tablespoon pico de gallo on top. Dollop about 1–2 tablespoons sour cream or drizzle as desired, and sprinkle about 2 tablespoons grated cheese over each tostada.
- 8
Serve immediately with a lime wedge on the side for squeezing. Repeat to make 6 tostadas.