Flat corn tortillas fried or baked until shatteringly crisp, then piled high with refried beans, seasoned shredded chicken, shredded lettuce, diced tomato, crema, and salsa. Tostadas are the open-faced masterpiece of Mexican cuisine, requiring careful balance to eat without the tortilla breaking.
Ingredients
8 corn tortillas
1 cup refried beans, warmed
2 cups shredded cooked chicken
2 cups shredded iceberg lettuce
2 tomatoes, diced
1/2 cup Mexican crema
1/2 cup crumbled queso fresco
1 cup green or red salsa
Vegetable oil for frying
1 avocado, sliced
Instructions
1Heat two centimeters of vegetable oil in a heavy skillet to 180 degrees Celsius. Carefully slide corn tortillas one at a time into the hot oil using tongs, keeping them flat and submerged throughout the frying process.
2Fry each tortilla for about ninety seconds per side until golden brown and completely rigid. They should be stiff enough to hold toppings without bending. Drain on paper towels and season immediately with a pinch of salt.
3Warm the refried beans in a small saucepan until spreadable and smooth. Season the shredded chicken with a little salsa and warm it through in a separate pan so all components are ready for assembly together.
4Spread a generous layer of warm refried beans across each fried tortilla, creating a base that acts as edible glue to hold the remaining toppings in place. Extend the beans all the way to the edges.
5Layer shredded chicken over the beans, then pile on shredded lettuce and diced tomatoes. The lettuce and tomato add crucial freshness and crunch that contrasts with the warm savory base underneath them beautifully.
6Finish each tostada with a drizzle of Mexican crema, crumbled queso fresco, a spoonful of salsa, and avocado slices arranged on top. Serve immediately and eat carefully by tilting your head and biting from the edge.
Did You Know?
Eating a tostada without making a mess is considered an art form in Mexico. The trick, according to Mexican grandmothers, is to tilt your head sideways and take small bites from the edge while cupping the tortilla from below to catch falling toppings.