Tostadas Recipe

Corn tortillas: These are the crispy base of the tostadas and can be store-bought or homemade.

Refried beans: A creamy layer that adds protein and flavor, usually found canned.

Shredded lettuce: Adds a fresh, crunchy texture.

Diced tomatoes: Brings juiciness and a bright taste.

Cheddar cheese: Grated cheese adds a melty, savory touch, but you can use your favorite kind.

Sour cream: Adds creaminess and a little tang.

Avocado: Sliced avocado gives a smooth, buttery flavor.

Hot sauce: Adds a spicy kick, use as much or as little as you like.

One of the most important steps in this Tostadas Recipe is frying the corn tortillas until they’re crispy. Getting that perfect crunch makes the whole dish so much better! Here’s how you can do it without burning or undercooking them:

1. Heat your frying pan over medium heat. You want it warm enough to crisp the tortillas but not so hot that they burn right away.
2. Place one corn tortilla in the pan and let it cook for about 2 to 3 minutes. You’ll know it’s ready when the edges start to look a little golden and the tortilla feels firm.
3. Flip it carefully using a spatula or tongs, and cook the other side for the same amount of time.
4. If you want extra crunch, you can press down gently with the spatula while it fries.
5. Once both sides are crispy, take the tortilla out and place it on a paper towel to soak up any extra oil.

Doing this step right makes the tostadas hold all the toppings without getting soggy. Plus, that crunch adds a fun texture that makes every bite exciting. If the pan is too hot, the tortillas can burn before they crisp up, and if it’s too cool, they’ll be soft and chewy instead of crispy.

When I first tried frying corn tortillas, I made the mistake of turning the heat up too high because I thought it would be faster. Instead, I ended up with burnt edges and raw centers. Now, I’m patient and keep the heat medium, and it always turns out great. Also, using a little oil in the pan helps the tortillas get that perfect golden color and crunch without sticking.

Give it a try, and you’ll see how much better your tostadas taste with crispy tortillas!

• corn tortillas - Substitute with flour tortillas: Flour tortillas provide a softer texture and a slightly different flavor but can still hold the toppings well.

• refried beans - Substitute with black beans: Black beans can be mashed to a similar consistency and offer a slightly different but equally delicious flavor.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage adds a crunchier texture and can hold up better to the toppings.

• diced tomatoes - Substitute with salsa: Salsa adds a bit more flavor and moisture, making the tostadas more vibrant.

• cheddar - Substitute with Monterey Jack: Monterey Jack melts well and has a mild flavor that complements the other ingredients.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with a bit more tang and is lower in fat.

• avocado - Substitute with guacamole: Guacamole provides a richer, more seasoned avocado flavor and a creamier texture.

• hot sauce - Substitute with sliced jalapeños: Sliced jalapeños add heat and a fresh, crunchy texture to the tostadas.

• Allow the corn tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the crispy corn tortillas in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 3 days.
• For longer storage, freeze the tortillas. Place parchment paper between each tortilla to prevent sticking, then store them in a freezer-safe bag or container. They can be frozen for up to 2 months.
• To reheat frozen tortillas, preheat your oven to 350°F (175°C). Place the tortillas on a baking sheet and bake for 5-7 minutes until crispy.
• Store refried beans separately in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
• For freezing refried beans, transfer them to a freezer-safe container, leaving some space at the top for expansion. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Keep shredded lettuce and diced tomatoes in separate airtight containers in the refrigerator. Use them within 2-3 days for the best freshness.
• Grated cheese can be stored in an airtight container or a resealable plastic bag in the refrigerator for up to a week. For longer storage, freeze the cheese in a freezer-safe bag for up to 2 months.
• Store sour cream in its original container or transfer it to an airtight container. Keep it refrigerated and use it within a week of opening.
• Avocado slices should be stored in an airtight container with a squeeze of lemon juice or lime juice to prevent browning. Use them within a day or two.
• Hot sauce can be stored in its original bottle at room temperature. It typically has a long shelf life, but always check the expiration date.

• Preheat your oven to 350°F (175°C). Place the tostadas on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the tostadas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to ensure they don't become soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tostadas in the basket in a single layer and heat for about 3-5 minutes. This method helps maintain the crispiness of the corn tortillas.

• For stovetop reheating, heat a non-stick skillet over medium heat. Place the tostadas in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through and crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the tostadas on the rack or a baking sheet and heat for about 5-7 minutes, checking frequently to avoid burning.

• Frying pan: Used to fry the corn tortillas until they are crispy.

• Spatula: Handy for flipping the tortillas in the frying pan to ensure even cooking on both sides.

• Tongs: Useful for safely removing the hot, crispy tortillas from the frying pan.

• Knife: Essential for dicing tomatoes and slicing the avocado.

• Cutting board: Provides a safe and clean surface for chopping and slicing ingredients.

• Spoon: Used to spread the refried beans evenly on each crispy tortilla.

• Grater: Necessary for grating the cheese if it is not pre-shredded.

• Measuring cups: Helps in measuring out the refried beans, shredded lettuce, diced tomatoes, grated cheese, and sour cream accurately.

• Serving plate: To arrange and serve the assembled tostadas.

Use store-bought tortillas: Save time by using store-bought corn tortillas instead of making them from scratch.

Pre-shredded lettuce: Purchase pre-shredded lettuce to eliminate the need for washing and chopping.

Canned refried beans: Opt for canned refried beans to skip the cooking process.

Pre-diced tomatoes: Buy pre-diced tomatoes to save chopping time.

Grated cheese: Use pre-grated cheese to avoid grating it yourself.

Ready-made sour cream: Have sour cream ready to go, no mixing needed.

Sliced avocado: Pre-slice your avocado and store it in the fridge to save time during assembly.