Tostadas Chapinas Recipe

Heat the oil in a heavy skillet or deep pan over medium-high heat until it reaches about 350°F (180°C) or a small piece of tortilla bubbles and sizzles immediately. Use enough oil so the tortillas fry flat without crowding.

Working in batches, fry each tortilla for about 30–60 seconds per side until crisp and puffed in spots and golden-brown. Use tongs to flip and press gently so they cook evenly.

Remove tortillas to a plate lined with paper towels. While still hot, sprinkle lightly with 1 tsp salt to season. Let cool; they will crisp further into tostadas.

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Mash to desired consistency (slightly chunky is recommended).

Add lime juice immediately and stir to prevent browning.

Fold in chopped tomato, chopped onion, cilantro, salt, pepper, and optional jalapeño. Taste and adjust seasoning with more lime or salt as needed.

Cover and keep chilled until assembling. Makes enough to top 8 tostadas generously.

Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Add cooked or drained black beans, cumin and 1/4 cup water or reserved bean liquid. Cook for 2–3 minutes to warm through.

Using a fork, potato masher, or immersion blender, mash the beans to a thick, spreadable consistency. Add more water a tablespoon at a time if too thick. Season with 1/2 teaspoon salt, adjust to taste.

Keep warm until assembly. Yields about 2 cups.

Combine diced tomatoes, chopped onion, cilantro, lime juice, salt and optional chopped serrano/jalapeño in a bowl.

Stir and let rest 10–15 minutes for flavors to meld. Taste and adjust lime or salt.

Keep chilled until ready to serve.

Choose your topping: guacamole, refried black beans, or fresh salsa. You can also mix and match (for example a spread of beans, a dollop of guacamole, and salsa on top).

If using beans: spread about 2–3 tablespoons of warm refried black beans on each tostada, leaving a small border.

If using guacamole: spread about 2–3 tablespoons of guacamole on each tostada.

If using salsa: spoon 2–3 tablespoons of salsa onto each tostada. For a lighter option, top with shredded lettuce or cabbage first, then salsa.

Sprinkle each assembled tostada with crumbled queso fresco (about 1–2 tablespoons), a little shredded lettuce or cabbage if desired, and pickled onions.

Serve immediately with lime wedges on the side. Enjoy while the tostadas are crisp.