Mini Tostadas (chicken, Beef, Or Vegetarian) Recipe

Prepare shells

Fold mini corn tortillas in half to test pliability. Heat a heavy skillet or deep pot with oil to 350°F (175°C) or warm a large nonstick skillet if using baking. If frying: working in batches, fry tortillas flat for 30–45 seconds until bubbles form and edges are crisp but not burnt, then flip and fry 15–20 seconds. Remove and drain on paper towels; while warm, press each into a mini muffin tin or shape into small shallow cups using tongs to form tostada cups. Sprinkle lightly with kosher salt. If baking: brush or spray both sides lightly with oil, place in mini muffin tin or drape over oven-safe rods to create cups, bake at 400°F (200°C) for 8–12 minutes until golden and crisp, turning once halfway if flat.

Season and cook chicken

Pat the chicken dry and slice thinly if not already. In a bowl, toss chicken with 1 tbsp olive oil, cumin, chili powder, minced garlic, juice of 1 lime, 1/2 tsp salt and 1/4 tsp pepper. Heat a skillet over medium-high heat. Add a drizzle of oil, then add seasoned chicken in a single layer. Cook 3–4 minutes per side (for sliced thighs/breasts) until browned and cooked through (internal 165°F / 74°C). Remove and let rest 2 minutes, then chop or shred into bite-size pieces.

Cook beef

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until translucent. Add ground beef (or sliced steak) and break up with a spatula. Stir in chipotle in adobo (or chipotle powder), cumin, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Cook until beef is browned and cooked through, about 6–8 minutes. Drain excess fat if necessary, taste and adjust seasoning.

Make vegetarian mixture

Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red pepper and sauté 2–3 minutes until softened. Add black beans and corn, then sprinkle in cumin, smoked paprika and 1/2 tsp salt. Cook, stirring, until warmed through, about 3–4 minutes. Remove from heat and stir in juice of 1 lime. Lightly mash some of the beans with the back of a spoon for texture.

Divide the chosen filling evenly among the 24 prepared mini tostada shells (about 1–1 1/2 tablespoons filling per shell). For chicken or beef, place protein first; for vegetarian, spoon bean–corn mixture.

Top each mini tostada with shredded lettuce or cabbage, a little diced tomato, and sprinkle with cheese.

Add a small dollop (about 1/4 tsp) of sour cream or crema and a few pieces of pickled red onion if using. Finish with a few cilantro leaves and a tiny squeeze of lime.

Serve immediately while shells are crisp with hot sauce or salsa on the side.