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Tostada Recipe

Name: Mitla Cafes Tostada Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 count corn tortillas (6-inch); 1 cups vegetable oil; 1 tsp salt; 2 cups canned refried beans; 1 tbs water or chicken broth; 1 tsp vegetable oil or lard; 0.5 tsp ground cumin; 0.25 tsp salt; 1 cups lean ground beef (or turkey); 0.5 cups onion, finely chopped; 1 tsp garlic, minced; 1 tbs tomato paste; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs water; 2 cups shredded iceberg or romaine lettuce; 1 cups diced tomatoes; 0.25 cups sliced green onions; 2 tbsp pickled jalapeños (optional); 2 tbs fresh cilantro, chopped; 1 cups crumbled queso fresco or cotija; 0.5 cups sour cream or Mexican crema; 1 tsp lime juice (for crema); 1 tsp hot sauce (optional); 2 count lime wedges; 0.5 cups crumbled tortilla chips (optional crunch)

Inspired by Mitla Cafe

Time35m

Serves6

Make Tostada 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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Tostada shells & frying

6 count corn tortillas (6-inch)

1 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Refried beans layer

2 cups canned refried beans

1 tbs Water or chicken broth

1 tsp vegetable oil or lard

1/2 tsp Ground cumin

1/4 tsp Celtic sea salt

Protein (seasoned ground beef)

1 cups lean ground beef (or turkey)

1/2 cups Onion, finely chopped

1 tsp Garlic, minced

1 tbs tomato paste

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs water

Fresh toppings

2 cups shredded iceberg or romaine lettuce

1 cups Diced Tomatoes

1/4 cups sliced green onions

2 tbsp pickled jalapeños (optional)

2 tbs Fresh cilantro, chopped

Cheese & crema

1 cups crumbled queso fresco or cotija

1/2 cups sour cream or Mexican crema

1 tsp lime juice (for crema)

1 tsp hot sauce (optional)

Garnish & squeeze

2 count Lime wedges

1/2 cups crumbled tortilla chips (optional crunch)

Method

Tostada shells & frying

Heat oil and fry

Pour 1 cup vegetable oil into a wide skillet or frying pan to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small bit of tortilla bubbles immediately when tested (about 350°F / a few minutes).

Working in batches, fry each corn tortilla 45–60 seconds per side, flipping once, until crisp and lightly golden. Use tongs to press down briefly so the tortilla becomes flat and crisp. Transfer to a paper towel–lined rack and sprinkle lightly with 1 tsp salt. Let cool; shells will continue to crisp as they rest.

If you prefer baked shells: brush both sides of tortillas lightly with oil, place on a rimmed baking sheet and bake at 425°F (220°C) for 6–8 minutes per side or until crisp and golden.

Refried beans layer

Warm the refried beans in a small saucepan over low heat with 1 tbsp water or chicken broth and 1 tsp oil. Stir frequently to loosen and smooth the beans to a spreadable consistency.

Season the beans with 1/2 tsp cumin and 1/4 tsp salt; taste and adjust. Keep warm until ready to assemble.

Protein (seasoned ground beef)

Place a medium skillet over medium heat. Add ground beef and cook, breaking up with a spatula, until no longer pink, about 6–8 minutes.

Add the chopped onion and cook with the beef 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Stir in 1 tbsp tomato paste, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Add 2 tbsp water, reduce heat to low, and simmer 3–4 minutes until flavors meld and mixture is moist but not soupy. Taste and adjust seasoning. Remove from heat and keep warm.

Assemble tostadas

Set out the fried tostada shells. Spread about 2–3 tbsp warm refried beans evenly over each shell as the first layer (enough to coat but not weigh down).

Top the beans with about 2–3 tbsp seasoned ground beef per tostada, spreading evenly across the shell.

Scatter shredded lettuce (about 1/3 cup per tostada), diced tomatoes (about 2 tbsp), and sliced green onions over the beef layer.

Spoon or drizzle about 1 tbsp sour cream or crema over each tostada. If desired, mix the sour cream with 1 tsp lime juice and 1 tsp hot sauce before drizzling.

Finish with 2 tbsp crumbled queso fresco or cotija per tostada, a sprinkle of chopped cilantro, and pickled jalapeños if using. For extra crunch, sprinkle a tablespoon of crumbled tortilla chips.

Serve immediately with lime wedges alongside. Squeeze a bit of lime over each tostada just before eating.