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Mastering the Art of Tostadas: Easy Tostadas Recipe

In the realm of quick and satisfying meals, tostadas reign supreme. Picture this: a crispy, golden shell adorned with layers of savory delights, each bite bursting with flavor and texture. In Mexico, they're a pantry staple, but for many in America, they remain an undiscovered treasure, lurking in the shadows of the more familiar taco and tortilla chip. But fear not, for today, we embark on a journey to unlock the secrets of the tostada, from crafting them with your own hands to savoring every last crunch.

Tostadas with refried beans and toppings

Crafting the Crunch: A Homemade Revelation

The first revelation: tostadas are not just a product of chance encounters in specialty stores; they are a creation waiting to happen in your own kitchen. With a simple recipe and a bit of patience, you can transform humble corn tortillas into crispy canvases for culinary masterpieces. The key lies in the toasting - whether fried, baked, or griddled, the result is a crunchy delight ready to be adorned with your favorite toppings.

The Versatile Canvas: What Sets Tostadas Apart

What sets a tostada apart from its pliable cousin, the tortilla, is its transformation through toasting. Gone is the softness; in its place emerges a flat, crunchy base, ready to support layers of flavor and texture without faltering. It's a canvas awaiting your creative touch, beckoning you to explore endless possibilities.

Savoring the Crunch: How to Eat Tostadas

Now that you hold this culinary masterpiece in your hands, the question arises: how does one tackle such a crunchy creation? Fear not, for the method is simple. Just as with a taco, lift it delicately, taking a bite and savoring the symphony of flavors. Should any toppings dare to escape, a fork stands ready to assist, ensuring no morsel goes to waste.

Choosing the Perfect Tortilla: A Corny Conundrum

Ah, the humble corn tortilla - the foundation of every great tostada. But which variety reigns supreme? White, yellow, blue, or perhaps even purple or pink? Each offers its own nuances, its own story waiting to be told. Yet, regardless of color, all can be transformed into golden tostada perfection with a bit of drying and toasting.

Tostada with Ceviche

Topping Triumphs: Elevating Your Tostada Experience

With your tostada poised for greatness, it's time to consider the toppings. From the classic duo of beans and guacamole to the exotic allure of ceviche, the choices are limited only by your imagination. Layer upon layer of flavor awaits, from crunchy lettuce to creamy avocado, creating a symphony of taste and texture with every bite.

Three Paths to Tostada Bliss

As with any culinary journey, there are multiple paths to tostada bliss. Fry them for extra crispiness and extended shelf life, bake them for a more health-conscious approach, or opt for the practicality of a cast-iron griddle. Each method offers its own charms, its own unique twist on the timeless art of the tostada.

Tostadas Recipe

Recipe from The Kitchn

PREP TIME: 5 minutes

COOK TIME: 10 minutes to 15 minutes

MAKES: 6 tostadas


  • 6 corn tortillas

  • 2 cups grapeseed or vegetable oil, if deep frying

  • Cooking spray, if baking

  • Kosher salt


  1. Dry out 6 corn tortillas by placing in a single layer on a work surface for 30 minutes, or placing in a single layer on a baking sheet and refrigerating uncovered overnight.


  1. Heat 2 cups grapeseed or vegetable oil in a large saucepan over medium heat until 350ºF. Line a baking sheet with paper towels. Fry 1 tortilla at a time: Add to the hot oil and carefully press down on the sides and center of the tortilla with tongs to submerge in the oil and help it cook evenly. Fry, flipping the tortilla every 10 seconds, and crisp and lightly golden brown, 50 to 60 seconds total. Transfer to the paper towels and season with kosher salt.


  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the tortillas in a single layer on a baking sheet. Lightly coat both sides of the tortillas with cooking spray.

  2. Bake until crisp and lightly golden brown, flipping halfway through, 12 to 15 minutes total. Season with kosher salt.


  1. Heat a griddle to medium-low heat (about 300ºF). Place as many tortillas as will fit in a single layer on the griddle. Cook, flipping every 2 minutes, until dry and crisp and smelling like popcorn, 8 to 12 minutes total. Season with kosher salt.

  2. Use the tostadas immediately or let cool completely and store in a plastic zip-top bag. Fried tostadas will last 2 weeks or more. Baked tostadas will last up to 1 week. Griddled tostadas will last 1 day, but they’re best eaten as soon as possible.


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