Mexican Tostadas (Print Version)

# Ingredients:

01 - 12 corn tortillas.
02 - Olive oil or corn oil.
03 - Pinch of salt.
04 - Around 3 and a half cups of mashed beans (refried).
05 - Half a head of iceberg lettuce, sliced thinly.
06 - Two medium-sized tomatoes, diced.
07 - An avocado or two, chopped.
08 - Roughly 225 grams of grated cheese.
09 - A cup of salsa.
10 - A few sprigs of fresh coriander.

# Instructions:

01 - In a pan, gently warm up the refried beans, keeping them smooth and creamy.
02 - Put tortillas in the oven at 120°C for about 10 minutes to crisp them up.
03 - Pour a layer of oil about 0.5 cm deep into a pan. Heat it up until you see it shimmer.
04 - Fry one tortilla at a time, flipping it once, and cook until golden and crunchy—about a minute each side.
05 - Lay fried tortillas on some paper towels to soak up extra oil. Sprinkle a bit of salt right away.
06 - Keep the crispy tortillas toasty by putting them back into the 120°C oven.
07 - Put all the toppings into their own bowls for easy assembly.
08 - Take a tortilla shell, spread it with beans, and add the toppings you like best.

# Notes:

01 - You could use pre-made tortilla shells.
02 - Feel free to mix and match your favorite toppings.
03 - The fried shells can be prepared in advance.
04 - This dish comes from classic street food.

Back