Tostada Recipe
A flat, crisp corn tortilla covered with beef or chicken, lettuce, cheese, sliced tomato and sour cream. Served with rice and refried beans.
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Ingredients
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Tostada Base & Frying
Protein Topping (beef)
Refried Beans & Rice (side)
Toppings
Method
Tostada Base & Frying
- 1
Prepare and fry tortillas
Pour 1 cup vegetable oil into a large skillet to a depth of about 1/8–1/4 inch and heat over medium-high until shimmering (about 350°F / when a small piece of tortilla sizzles). Pat tortillas dry if needed and lightly sprinkle both sides with a pinch of salt. Working in batches, fry each tortilla 1–2 minutes per side, or until crisp and golden. Use tongs to flip and press gently so they stay flat. Transfer to a wire rack or paper towel-lined plate and drain. Keep warm in a low oven (200°F / 95°C) while finishing other components.
Protein Topping (beef)
- 2
Cook aromatics and brown beef
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes.
- 3
Season and simmer
Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder and cook 30 seconds to bloom the spices. Add 1/2 cup tomato sauce and 1/4 cup broth, stir to combine, and bring to a gentle simmer. Reduce heat to low and simmer 5–8 minutes, allowing sauce to thicken. Taste and season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. If using shredded cooked chicken instead of beef, warm the chicken in the skillet with the sauce for 3–4 minutes until heated through.
Refried Beans & Rice (side)
- 4
Prepare refried beans
Warm 1 cup canned refried beans in a small saucepan over low heat, stirring frequently. Add 2 tablespoons water or broth to loosen the beans to a spreadable consistency. Adjust seasoning with a pinch of salt and keep warm.
- 5
Prepare rice
If rice is already cooked, reheat 2 cups cooked rice in a skillet with 1 tablespoon butter or oil over medium heat until hot, fluffing occasionally. For a quick seasoned rice, add a pinch of salt and 1 tablespoon finely chopped onion or a squeeze of lime if desired.
Toppings & Assembly
- 6
Assemble tostadas
Place a warm fried tortilla on a plate. Spread about 1/4 cup of the warmed refried beans over the tortilla, leaving the outer edge exposed. Spoon 1/3 to 1/2 cup of the seasoned beef mixture evenly over the beans. Top with a handful (about 1/2 cup) of shredded lettuce, 1/4 cup shredded cheese, and a few slices of tomato.
- 7
Finish and serve
Add a dollop (about 1 tablespoon) of sour cream on each tostada and garnish with sliced pickled jalapeños and chopped cilantro if using. Serve with the warm rice and remaining refried beans on the side and lime wedges for squeezing over the tostadas.