Crispy fried corn tortillas piled high with guacamole, tomato salsa, shredded chicken, pickled onions, and fresh cheese, a beloved street food and appetizer.
Ingredients
12 small corn tortillas
1 cup guacamole
1 cup tomato salsa (diced tomato, onion, cilantro, lime)
2 cups shredded cooked chicken
1/2 cup crumbled queso fresco
1/2 cup pickled red onions
1/2 cup refried black beans
Vegetable oil for frying
Salt
Instructions
1Fry corn tortillas in oil until crispy and golden. Drain on paper towels and salt lightly.
2Spread a thin layer of refried black beans on each tostada.
3Add a spoonful of guacamole, then top with shredded chicken.
4Spoon tomato salsa over the chicken.
5Top with crumbled queso fresco and pickled red onions.
6Serve 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.