Tostada

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5 from 22 votes

An crunchy open-face tostada is topped with all of your favorite Mexican ingredients and on the table in 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Equipment

Ingredients

Tostadas

creamy refried beans
½-1 cup vegetable oil
12 (6-inch) corn tortillas
salt to taste

Toppings

shredded cooked chicken, beef or pork; shredded cheese, sour cream, chopped tomatoes

Instructions

Heat ½ inch oil in a medium saucepan over medium-high heat. Fry tortillas one at a time for 30–60 seconds on each side, until golden. Place them in a single layer on a paper towel-lined plate to drain excess oil and sprinkle with salt.
When ready to serve, top each tortilla with beans, then add any desired toppings.

Video

Notes

Make ahead of time. We like to make our tostada shells fresh, but you can make them up to 24 hours in advance. Store them in a resealable plastic bag to keep them crunchy until serving.

Prepare the beans ahead of time and store them in an airtight container in the refrigerator for 3–4 days.
Warm them up right before serving on the stovetop or in the microwave, adding additional milk, if needed, to make them smooth again.

Store. Un-topped tostada shells can be kept in a bag or container at room temperature for 5-7 days. Topped tostadas. The beans can stay on, but remove as much of the lettuce and other toppings as you can. Store in a single layer in an airtight container in the fridge. Reheat and then add toppings.

Tostada bar. This is a great meal idea to serve a crowd. Lay out all your favorite tostada toppings and fried tostada shells and let everyone assemble their own.

Nutrition