Classic Mexican Tostadas
Ingredients
Tostada shells
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Store-bought tostadas or
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Corn tortillas + oil (if making your own)
Base
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1½–2 cups refried beans (pinto or black)
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½ tsp cumin (optional)
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Salt to taste
Protein (pick one)
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Shredded chicken
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Seasoned ground beef
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Carnitas
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Chorizo
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Beans only for vegetarian
Toppings
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Shredded lettuce or cabbage
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Diced tomato
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Avocado or guacamole
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Shredded cheese (cheddar, jack, queso fresco)
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Sour cream or crema
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Salsa (red, green, or fruit salsa)
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Cilantro, chopped
If Making Your Own Tostadas
Oven method (lighter):
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Heat oven to 400°F (205°C).
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Brush corn tortillas lightly with oil.
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Bake directly on rack or sheet for 8–10 min per side until crisp.
Fry method (extra crispy):
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Heat ~½ inch oil in skillet.
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Fry tortillas one at a time until golden.
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Drain on paper towels; lightly salt.
Assembly
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Warm beans and spread a thin layer on each tostada shell.
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Add protein.
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Top with lettuce, tomato, cheese, avocado.
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Finish with salsa, crema, and cilantro.
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Eat immediately (lean forward 😅).
Variations You’ll Love
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Chicken Tinga Tostadas – smoky, saucy, incredible
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Seafood Tostadas – shrimp or ceviche-style fish
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Green Chile Tostadas – beans + cheese + roasted NM green chile 🌶️
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Breakfast Tostadas – beans, eggs, cheese, salsa
Pro Tips
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Don’t overload—tostadas are divas and will crack.
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Warm toppings + cold toppings = best texture.
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Serve with lime wedges for a bright finish.
If you want, I can build you a specific tostada combo (meat, veggie, spicy, New Mexico style, or tied to that strawberry-pineapple salsa 👀).