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If you can find Arizona brand tortillas, those are the best for really crispy tostadas. They fry up really quickly.
Yayyyyyy finally my mother in law made bean tostadas…. I loved them every one always think they need meat but I love them simple a vegetarian. Thank you!
I make these all the time. Except i never heat them. I do make shredded chicken to go on top and homemade salsa. The chicken I add tomato sauce, chili powder, salt and cumin and then cook in tablespoon of oil til all hot. Makes them more filling and good
Nachos yes, great easy to eat idea. Everyone has great recipes and ideas in here. Economical too. Can make so many dishes from the same ingredients. Even add corn & Rice too. Sugar/Cinnamon on hot tortilla chips for a small snack/desert/breakfast with coffee, Mexican Hot Chocolate & whipped cream or
(Anyone have authentic recipe)?~> for Rice Milk (so good!).
Mexican food is one of my all time favorites. This is a nice site. Great ideas and recipes. Thanks for sharing and letting me share. ☕
Pork Sausage crumbles, minced onion, garlic, mushrooms & taco seasoning mixed together are good with a corner & black beans salsa.
Also any leftovers like rotisserie chicken, pulled pork, grilled steak, meatballs crumbled , grilled veggies (portabella instead of meat) etc.
ANY choice of beans, meat, fish/seafood,veggie, cheese, salsa, creama/sour cream/plain yogurt for creamy/tangy flavor, lettuce/slaws, pickled peppers, carrots etc, hot sauces & lemon/lime.
What is Not good on a tostada? Nothing!
Fun for children to create their own. Great for outside parties/potluck/tailgating (tostada bar), Mexican night with added dishes like, Tamales, Enchiladas, Chili Rellenos, Flour tortillas for “Build your own” Burritos.
Have fun, cha cha cha.
I build mine “upside down” lol.
Bake Thick tostada, add favorite beans smashed, guacamole, sour cream, cilantro, salsa, sliced favorite cheese, melt under broiler=does cover better, meat/fish (holds on to cheese), then shredded Broccoli Slaw (bag in produce section), hot pepper/radish/carrot slices=adds crunch, lime juce and dash of Hot Sauce.
Easier to eat, more vitamins & addictive, Yum
I never fry my tortillas; I fire them over a gas burner on the stove. It gives them a nice subtle char and still cooks them nicely. You have to watch them and flip them pretty often.
Elise, I made this yesterday and it was heavenly. I have one tortilla left so that’ll be my dinner tonight!
But then I’ll have almost a whole jar of refried beans left over. Any suggestions on what to do with them?
We love serving steak with refried beans and salsa. Great combo. Or make some bean burritos with flour tortillas. ~Elise
When I was growing up in Mexico, we had tostadas pretty often. Never with lettuce, though. Finely slivered cabbage holds up to the heat of the beans much better and gives some lovely crunch. We also liked to add finely grated carrots and diced fried potatoes. To this day, my sister and I will still make a really simple warm salsa that’s basically as follows and pour it over the top. It pulls all the flavors together. Riquisimo!
1 c tomatoes, chopped
1/3 c white onion, chopped
2-3 serrano chiles, veins and seeds removed, diced
salt and pepper to taste
Saute in a bit of oil while you do the rest of the tostada prep. Throw in the blender at the end and puree until pretty smooth.
We have done this for dinner twice, TWICE since you posted it. Thank you sooooo much for adding something new to our boring dinner line-up!
I personally don’t fry the tortillas at all, they get very crunchy using only the oven on broil (watch that they don’t burn!). Then the toppings, in order, are a liberal amount of cream cheese, browned and crumbled hot sausage, veggies, spicy Jalapenos, and your favourite cheese. This goes into the oven on broil until the cheese is melted, about 5 minutes. I use provolone a lot, and muenster, because the sandwich slices fit perfectly over everything.
I love your site! Every recipe you post is superb and I love every one I have tried. Tostadas also happen to be one of my very favorite Mexican antojitos, but i have never tried them with fish and so now I am dying to try it! Do you have any suggestions as to how to make them with fish? What else would go on them? How would the fish be cooked? What salsa would you use? etc, etc… Look forward to hearing back from you… =D
Hi Lindsay, great question. You know what I think would be great on a tostada? Ceviche. Because it is already cut up into smaller parts. And it already has chile and lemon/lime juice, you don’t even need to add salsa. But you could use any cooked fish. Mango salsa is excellent with fish. ~Elise
We just had tostada’s last night and I agree about using the thick shells! I purchased a thinner version which we got at Mi Pueblo (and they do have a wide variety) , but I was going for quantity vs. quality – I didn’t want a giant bag full… but it didn’t hold to well for a big salad style topping.
I will try the Tia pictured next time because mine fell apart all over and did end up w/ some on the floor!
Great recipe idea by the way.
Chicken salad w/ mayo is good on them too….
LOL! I love the brand pictured because they are so wonderfully sturdy. ~Elise
I learned to eat Tostadas in the early 70’s in S Cal and have loved them ever since. My ex SIL used to call them “smileys” (because you have to “smile” to eat them). That is what they still are in our house! I don’t fry the tortillas anymore, I give them a spritz of cooking spray and bake for a few minutes till browned and crispy in a 400-450 oven. Mine never look as pretty as yours;)
Your delicious chipotle bean tostadas have become a staple in our house. We love ’em! (Although my husband tends to overload his and then complains when they crumble.)
The Tostadas I noticed were missing a few tiny slivers of pickled pigs feet rather the hocks you have to have this last on top! Thats heaven in a nut shell!
My mother would be all over that one, she loves pigs feet. Me, not so much. But that’s the great thing about tostadas, you put on yours exactly what you want. ~Elise
As a vegetarian/lighter option: I like to add flavor to the beans by adding a corn tortilla to the oil and cooking just a few seconds on each side, then removing before adding the beans…amazing how much flavor is released by toasting the tortilla.
–Your picture is so pretty with the blue plate!
I really love tostadas with carnitas, beef tongue or tripe. A little onion, maybe a scattering of lettuce, a couple slices of radish or cucumber and a squeeze of lime. Heaven in a few bites.
In Texas we call them chalupas and use cheddar cheese. I like throwing mine under the broiler for just a few seconds to melt the cheese before adding the lettuce, tomato, and salsa.Sometimes we make them “compuestas” which has ground beef picadillo or shredded chicken on top. Now I’m hungry.
One of our tostada tricks is to lightly spread a layer of beans on a corn tortilla, top it with another; then progress to build the tostada- beans, cheese, toppings.
It makes a little firmer base for all of those delicious ingredients. (And is a little more crunchy too)
Yours looks yummy!
What a great tip! I will try that! Thank you! Makes total sense.