Tostado Recipe
Make Tostado Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tostado Base
Refried Beans & Spread
Toppings
Creamy Drizzle & Salsa
Method
Tostado Base
- 1
Fry tortillas
Pour vegetable oil into a heavy skillet or deep pan so it reaches about 1/4 inch depth. Heat over medium-high until shimmering and a small piece of tortilla sizzles (about 350°F if using a thermometer). Working 2–3 at a time, fry each corn tortilla 45–60 seconds per side until crisp and golden, flipping with tongs. Transfer to a paper towel–lined rack and immediately sprinkle with coarse salt. Let cool and crisp completely (about 5 minutes). Reserve on a baking sheet.
Refried Beans & Spread
- 2
- 3
Make refried beans
Add cooked beans to the skillet with aromatics. Mash with a potato masher or the back of a spoon until mostly smooth. Stir in 2 tablespoons water (or reserved bean liquid) to loosen. Cook 3–4 minutes, stirring, until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm.
- 4
Spread on tostado
Using a spoon or offset spatula, spread about 2–3 tablespoons of the warm refried beans evenly over each fried tortilla, leaving a small edge free so it stays crisp.
Toppings
- 5
Assemble protein & cheese
If using shredded chicken, warm it in a skillet or microwave and season lightly with salt and pepper. Divide warm chicken (about 2 tablespoons per tostado) and sprinkle about 2 tablespoons shredded cheese on top of the bean layer for each tostado.
- 6
Melt cheese (optional)
For slightly melted cheese, place the assembled tostados on a baking sheet and broil 1–2 minutes in a hot oven 6 inches from the broiler until cheese softens. Watch carefully to avoid burning. Alternatively, serve without melting.
- 7
Add fresh toppings
Top each tostado with a small handful (~2 tablespoons) of shredded lettuce, a tablespoon of diced tomato, a sprinkle of crumbled queso fresco, 2–3 radish slices, and a few pickled jalapeño slices if using. Scatter chopped cilantro over the top.
Creamy Drizzle & Salsa
- 8
Make crema drizzle
In a small bowl, whisk together Mexican crema (or sour cream), lime juice, and minced chipotle until smooth. Adjust lime and chipotle to taste.
- 9
Finish and serve
Drizzle about 1 teaspoon of the crema over each assembled tostado and add about 1 tablespoon of salsa to each. Serve immediately with lime wedges on the side for squeezing.