Beef Tostada Recipe

Prep aromatics

Finely chop 1/2 cup yellow onion and mince 2 teaspoons garlic. Mince the chipotle in adobo if using, or measure chipotle powder.

Brown beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef, breaking it up with a spatula, and cook until no longer pink and browned, about 6–8 minutes.

Season and simmer

Stir in 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon minced chipotle (or 1 tsp chipotle powder), salt and pepper. Cook 1–2 minutes to toast the spices and coat the beef. Pour in 1/2 cup broth, scrape up any browned bits, reduce heat to medium-low, and simmer until slightly thickened, about 6–8 minutes. Taste and adjust salt/heat as needed. Keep warm until assembly.

Prepare for frying (or baking)

Decide whether to fry or bake the tortillas. For frying: pour 1/2 cup vegetable oil into a heavy skillet to reach about 1/4-inch depth and heat over medium-high until shimmering (about 350°F). For baking: preheat oven to 425°F and line a baking sheet with parchment; lightly brush or spray tortillas with oil.

Cook shells

Frying method: Fry tortillas one or two at a time, turning once, until crisp and golden, about 45–60 seconds per side. Transfer to a paper towel-lined plate and immediately season with 1/2 teaspoon kosher salt. Baking method: place tortillas on the sheet and bake 6–8 minutes, flip and bake another 4–6 minutes until crisp and slightly browned; season with salt while warm.

Drain and keep warm

If fried, drain excess oil on paper towels. Keep shells warm in a low oven (200°F) on a baking sheet in a single layer while you finish the filling and toppings.

Warm refried beans

Warm 1 cup refried beans in a small saucepan over low heat, stirring occasionally, until smooth and spreadable. If too thick, stir in a tablespoon of water or broth.

Prepare fresh toppings

Shred 2 cups iceberg lettuce, dice 1 cup tomatoes, crumble or shred 3/4 cup cheese, slice pickled jalapeños and chop cilantro. Cut 2 limes into wedges.

Assemble tostadas

Spread about 2–3 tablespoons warm refried beans on each tostada shell as a base. Spoon 2–3 tablespoons (or more to taste) of the seasoned beef on top of the beans. Top each with shredded lettuce, diced tomatoes, a sprinkle of cheese, a few pickled jalapeño slices, and a drizzle or dollop of 1–2 teaspoons sour cream or crema. Finish with a sprinkle of chopped cilantro and a squeeze of lime over each tostada.

Serve

Arrange assembled tostadas on a platter and serve immediately so shells stay crisp. Provide extra lime wedges, hot sauce, or additional crema on the side.