Name: Tostadas
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4-6 servings
Cuisine: Mexico
Ingredients: For the Tostada Shells:; 8 corn tortillas; Vegetable oil, for frying; For the Toppings:; 2 cups cooked, shredded chicken or beef; 1 can (15 oz) refried beans, warmed; 1 cup shredded lettuce; 1/2 cup diced tomatoes; 1/2 cup diced onions; 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend); 1/4 cup chopped fresh cilantro; 1 avocado, sliced; Sour cream; Salsa; Lime wedges

Tostadas are flat, crispy tortillas topped with a variety of ingredients such as meats, beans, and fresh vegetables, making them a versatile dish.

Where does Tostadas come from?

Tostadas originate from Mexico, where they are a traditional street food enjoyed across the country.

What are the main ingredients in Tostadas?

Key ingredients in Tostadas include corn tortillas, shredded chicken or beef, refried beans, lettuce, and diced tomatoes.

How long does Tostadas take to make?

Tostadas take about 30-45 minutes to make, including preparation and cooking time.

What do you serve with Tostadas?

Tostadas are often served with sides like guacamole, salsa, or a refreshing drink, enhancing their flavor and enjoyment.

A tostada is essentially a taco that refuses to fold: a whole corn tortilla fried flat until rigid, spread with refried beans as structural adhesive, then loaded with toppings piled from heaviest to lightest so it balances before the first bite. The crispy base soaks up the sauce and juices from above in the first minutes after building, and there is a narrow window — roughly three to five minutes — when the tostada is at its best: the tortilla still has some crunch and the beans have warmed the base without making it soggy. Tostadas appear at ceviches stands along the Pacific and Caribbean coasts (piled with raw fish, avocado, and lime), at market stalls in Mexico City (with tinga or chicken tlaquepaqueña), and at home tables across Mexico as a way to use leftover protein without starting from scratch.

⚡ Easy 🔥 ~320 kcal / serving

Ingredients

For the Tostada Shells:
8 corn tortillas
Vegetable oil, for frying
For the Toppings:
2 cups cooked, shredded chicken or beef
1 can (15 oz) refried beans, warmed
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup diced onions
1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/4 cup chopped fresh cilantro
1 avocado, sliced
Sour cream
Salsa
Lime wedges

Instructions

Preparing the Tostada Shells

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, fry the corn tortillas one at a time until they are golden brown and crispy, about 1-2 minutes per side.

Use a slotted spoon to remove the tortillas from the oil and place them on a paper towel-lined plate to drain any excess oil.

Assembling the Tostadas

Spread a layer of warmed refried beans onto each crispy tostada shell.

Add a layer of cooked, shredded chicken or beef on top of the beans.

Top with shredded lettuce, diced tomatoes, diced onions, shredded cheese, chopped fresh cilantro, and avocado slices.

Serving

Frequently Asked Questions

What is a Tostada?

Flat fried corn tortilla base spread with refried beans and topped with protein + garnishes; open-faced, not folded.

Where does it come from?

Mexico; name means 'toasted'; the form predates Spanish contact as a way to use old tortillas that hardened after a day.

What are the main ingredients?

Corn tortillas (fried flat), refried black or pinto beans, protein (chicken tinga, ceviche, shrimp), shredded lettuce, crema, cotija, avocado, salsa.

What is the key tip?

Spread the beans first, not last — they act as glue between tortilla and toppings; eat immediately after assembly or the tortilla goes soggy within minutes.

What do you serve with it?

Agua de tamarindo or Jamaica; as a starter or snack; Mexican beer; also works as a ceviche vehicle at seafood counters.

Tostadas