Classic Mexican Tostadas

🧂 Ingredients

• 6 Corn tortillas(Standard 6-inch size)
• 1 cup Vegetable oil(For frying (or enough to reach about 1/2 inch depth in your pan))
• 1 cup Refried beans(Canned or homemade, warmed slightly)
• 300 g Shredded chicken or tinga(Cooked and seasoned, chicken tinga is traditional and recommended)
• 2 cups Lettuce(Finely shredded iceberg or romaine)
• 120 ml Mexican crema or sour cream(Thinned slightly with a tablespoon of milk or water if too thick)
• 100 g Queso fresco(Crumbled)
• 1 Avocado(Ripe, thinly sliced or diced)
• for serving Salsa(Your favorite variety (e.g., salsa roja, salsa verde))
• for serving Lime wedges(Optional, but recommended)

👨‍🍳 Instructions

1. 1

   Prepare the tortillas: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 350°F (175°C). Carefully place one tortilla at a time into the hot oil using tongs. Fry for 1-2 minutes per side, until golden brown and crisp. It should be firm and not pliable. Remove with tongs, letting excess oil drip off, and place on a wire rack set over paper towels to drain and cool. Repeat with remaining tortillas.

   ⏱️ 10-12 minutes
2. 2

   Warm and spread the beans: While the tortillas are cooling, gently warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through. Alternatively, microwave them in a microwave-safe bowl. Once warm, spread a generous layer of refried beans evenly over each crispy tortilla.

   ⏱️ 3-5 minutes
3. 3

   Assemble the tostadas: Evenly distribute the shredded chicken or tinga over the beans on each tostada. Follow with a layer of finely shredded lettuce, then drizzle with Mexican crema. Sprinkle generously with crumbled queso fresco.

   ⏱️ 5-7 minutes
4. 4

   Add final toppings and serve: Arrange the sliced or diced avocado over the crema and cheese. Serve immediately with your favorite salsa on the side and optional lime wedges for squeezing. Tostadas are best enjoyed right away to maintain their crispness.

   ⏱️ 2-3 minutes

💡 Pro Tips

• ✓For the crispiest tostadas, ensure the oil is hot enough before frying and drain them well on a wire rack. Avoid stacking them while warm.
• ✓Layering is key for flavor and texture: beans provide a creamy base, meat adds savory depth, lettuce offers crunch, crema and cheese bring richness, and avocado adds a smooth finish.
• ✓Baking is a healthier alternative to frying: place tortillas on a baking sheet, lightly brush with oil, and bake at 400°F (200°C) for 8-10 minutes per side, until golden and crisp. Watch carefully to prevent burning.

🔄 Variations

• Tostada de Ceviche: Top with a fresh ceviche mixture instead of meat.
• Vegetarian Tostada: Use seasoned black beans or a mushroom-based filling.
• Seafood Tostada: Utilize cooked shrimp or fish.
• Tinga de Pollo Tostada: A classic variation featuring shredded chicken in a smoky chipotle-tomato sauce.

🥗 Nutrition

Per serving