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Mini Tostadas Recipe

Name: Mitla Cafes MINI TOSTADAS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas (6-inch); 1 cups vegetable oil; 1 tsp fine sea salt; 1 cups canned black beans; 1 clove garlic; 1 tbs lime juice; 1 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil; 2 tbs water (to loosen); 1 cups ripe cherry tomatoes, quartered; 0.25 cups red onion, very finely diced; 1 count jalapeño, seeded and minced (optional); 0.25 cups fresh cilantro, chopped; 1 cups romaine or butter lettuce, shredded; 2 count lime wedges; 0.5 cups cotija or feta, crumbled; 0.25 cups Mexican crema or sour cream; 1 tsp hot sauce (optional)

Inspired by Mitla Cafe

Time40m

Serves12

Make Mini Tostadas Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tostada Shells

12 count corn tortillas (6-inch)

1 cups Tuscany sunflower oil

1 tsp fine sea salt

Black Bean Spread

1 cups canned black beans

1 clove Garlic

1 tbs ReaLime juice

1 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil

2 tbs water (to loosen)

Fresh Toppings

1 cups ripe cherry tomatoes, quartered

1/4 cups red onion, very finely diced

1 count jalapeño, seeded and minced (optional)

1/4 cups Fresh cilantro, chopped

1 cups romaine or butter lettuce, shredded

2 count Lime wedges

Cheese & Finish

1/2 cups cotija or feta, crumbled

1/4 cups Mexican crema or sour cream

1 tsp hot sauce (optional)

Method

Tostada Shells

Heat oil

Pour 1 cup vegetable oil into a deep, heavy skillet or Dutch oven and heat over medium-high until oil reaches 350°F (or a small tortilla sizzles immediately when tested).

Fry tortillas

Working in batches of 3–4, carefully add tortillas to the hot oil. Fry 30–45 seconds per side until crisp and golden. Use tongs to flip and press gently so they curl slightly at edges. Do not overcrowd.

Drain and season

Transfer fried tortillas to a paper towel–lined tray. Immediately sprinkle each with a pinch of fine sea salt. Let cool — they will crisp further as they rest.

Black Bean Spread

Prepare beans

Drain and rinse canned black beans. Place beans and 1 clove peeled garlic in a food processor or blender.

Blend

Add 1 tablespoon lime juice, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon olive oil and 2 tablespoons water. Pulse to a coarse-smooth paste. Scrape down sides and process again if needed. Adjust texture with more water 1 teaspoon at a time to reach spreadable consistency.

Taste and adjust

Taste and add more lime, salt or cumin to preference. Keep warm or at room temperature until assembly.

Fresh Toppings

Prepare salsa mix

In a small bowl, combine quartered cherry tomatoes, finely diced red onion, minced jalapeño (if using) and chopped cilantro. Squeeze in 1/2 lime (about 1 tablespoon) and toss gently. Season lightly with a pinch of salt. This creates a quick pico-style topping.

Shred lettuce

Thinly shred the lettuce and pat dry if wet. Keep chilled until assembly so it stays crisp.

Cheese & Finish

Prepare crema

Stir together Mexican crema or sour cream with 1 teaspoon hot sauce (optional) and a squeeze of lime to lighten; transfer to a small squeeze bottle or spoon for easy drizzling.

Assemble mini tostadas

To assemble, spread about 1 to 1 1/2 tablespoons of the black bean spread onto each toasted shell. Top with a small handful (about 1 tablespoon) of shredded lettuce, then 1 to 2 teaspoons of the tomato–onion–cilantro mixture. Sprinkle about 1/2 to 1 teaspoon crumbled cotija over each. Drizzle with crema and finish with a tiny extra squeeze of lime if desired.

Serve

Arrange mini tostadas on a platter and serve immediately while shells are crisp. Provide extra lime wedges and hot sauce on the side.