Tostadas Recipe

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1. 1

   Preheat and prepare shells

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat. Brush both sides of each tostada shell with the vegetable oil and arrange on the baking sheet.

2. 2

   Bake for 5–7 minutes, then flip and bake 3–5 more minutes until crisp and lightly golden.

3. 3

   If desired, alternatively fry the shells in 1/2 inch of hot oil for 1–2 minutes per side until crisp; drain on paper towels.

4. 4

   Warm refried beans in a small saucepan over low heat until smooth; season with a pinch of salt.

5. 5

   If using chicken, reheat and shred until easy to spread. If vegetarian, substitute with additional beans.

6. 6

   Prepare toppings: rinse and shred lettuce, dice tomatoes, shred or grate cheese, mash or slice avocados for guacamole, chop cilantro, and cut lime into wedges.

7. 7

   Season toppings with salt and pepper to taste as desired.

8. 8

   Assemble each tostada by spreading a thin layer of refried beans on the crisp shell, then top with chicken (or beans). Layer lettuce, diced tomatoes, and shredded cheese.

9. 9

   Add a dollop of crema and a spoonful of guacamole. Garnish with cilantro and a squeeze of lime.

10. 10

    Serve immediately with extra lime wedges on the side.