Crispy fried corn tortillas piled high with guacamole, tomato salsa, shredded chicken, pickled onions, and fresh cheese, a beloved street food and appetizer.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Fry corn tortillas in oil until crispy and golden. Drain on paper towels and salt lightly.
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2
Spread a thin layer of refried black beans on each tostada.
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3
Add a spoonful of guacamole, then top with shredded chicken.
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4
Spoon tomato salsa over the chicken.
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5
Top with crumbled queso fresco and pickled red onions.
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6
Serve immediately while the tostada is still crunchy.
Did You Know?
Guatemalan tostadas are smaller and sturdier than Mexican versions, designed to be eaten in three bites as a walking street snack.
Chef's Notes
Equipment Tips
- skillet
- cutting board
Garnishing
pickled onions, cilantro
Accompaniments
hot sauce, lime wedges
The Story Behind Tostadas Guatemaltecas
Tostadas trace back to the Maya practice of drying and crisping tortillas for preservation and portable eating. The layered toppings reflect both indigenous and Spanish colonial influences. In Guatemala, they are ubiquitous street food, sold from carts in every market and town plaza.
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