tostadas

Tostadas are meant to be messy! Pile them with your favorite toppings and dig in. These are made with a crispy fried corn tortilla topped with refried beans, grated cheese, chopped avocado and tomato, sliced lettuce, and salsa.

Mexican Tostada

Corn oil olive oil

corn tortillas

Salt

refried beans, homemade

tomatoes,

cheese

salsa, jalapeños

cilantro

"I have leftover pork chile verde from 2 nights ago (also your recipe- my all time favorite!). Would that be ok to use as one of the toppings? Shred the pork. Please advise. Thank you!"

Warm the refried beans: Warm the refried beans in a frying pan on medium heat, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them.
For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese.
Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.

Dry the tortillas in oven: To help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so.

Fry the tortillas: Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking.
One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough.
Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.)
 
Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt.
Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.
Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

Serve with toppings: To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven.
To prepare a tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.)
Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).

"For more nutrition you could use finely shredded cabbage or baby greens in place of iceberg lettuce... If you don't have fresh tomatoes could substitute sundried packed in oil..."

"A real favorite! We have these at least once a week...Simple to prepare, healthy ingredients, and delicious!"

A simple homemade Tostada recipe made with meat (beef, chicken, or pork), refried beans, cheese, and other toppings all on crispy tostada shell.

Easy Mexican Tostada

tostada shells ((or regular corn tortillas, if making your own tostada shell))

Refried Beans

ground beef (,(pork

onion (, diced)

Tablespoon chili powder

cumin

EACH paprika and salt

EACH garlic powder, oregano, black pepper

lettuce (, finely chopped)

queso fresco ((or other cheese))

avocado

Mexican crema ((or sour cream))

Salsa (, pico de gallo

Bake or Fry the corn tortillas, if not using store bought tostada shells.

Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease.

Add onion and seasonings and cook an additional few minutes.

Add the refried beans to a microwave safe bowl, or a small skillet over medium heat. Stir in a small scoop of sour cream. Cook until warmed through.

Assemble the tostadas: Spread a thin layer of refried beans over the tostada shell. Top with a small spoonful of ground beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.

Serve immediately.

https://content.jwplatform.com/videos/rfWhnEGH.mp4

One of my go-to dinners when I need something QUICK and easy is homemade Tostadas made with ground beef (or shredded chicken or pork), refried beans, and cheese. They’re so fresh and tasty and a meal that everyone gets excited for.

Tostadas

Sooo, how about some fresh flavors and colorful Mexican food to brighten up your day?

Chipotle Pineapple Chicken Tinga Quesadilla Tostadas With Tequila Lime Pickled Jalapeño'S.

pineapple juice

orange juice

(14 ounce) can fired roasted diced tomatoes

onion

garlic (minced

chipotle chiles adobo (chopped)

salt

ginger

cinnamon

pineapple (diced + more for serving)

chicken thighs or breast (or combo)

corn or flour tortillas

cheddar cheese

cilantro (chopped + more for serving)

avocado (pineapple wedges + catija cheese, for serving)

jalapenos (thinly sliced)

lime (sliced)

apple cider vinegar

tequila

sugar

Chipotle Pineapple Chicken Tinga Quesadilla Tostadas with Tequila Lime Pickled Jalapeño's.

To make the tequila lime pickled jalapeños, add the jalapeños to a glass jar. Sprinkle with sugar. Add the vinegar, tequila and lime juice. Toss. Let sit at room temperature for 20-30 minutes. After 30 minutes you can then cover and store in the fridge until ready to use.

To make the tinga. In the bowl of a crockpot, combine 1 cup pineapple juice, the orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon and pineapple. Give it a stir and then place the chicken in the mixture. Cover and cook on low for 5-7 hours or high for 4-5 hours.* Keep an eye on the chicken towards the end of cooking and if needed add the remaining pineapple juice, I did.

Once the chicken is cooked, shred with two forks and toss with the sauce. Cover and keep warm.

Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add two tortillas. Top each with about 1/4 cup of shredded cheese and a sprinkle of cilantro. Top each with another tortilla. Cook until crisp, about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining tortillas.

To assemble, place the quesadilla crisps on a plate. Top with the pineapple chicken tinga, a few slices of avocado, fresh pineapple, catija cheese and the tequila pickled jalapeños. Enjoy!

Ready in only 15 minutes, these Mexican Street Corn Tostadas make for an easy lunch or quick dinner that’s also gluten free and vegetarian.

Mexican Street Corn Tostadas

whole kernel corn, (drained)

mayonnaise

red onion

lime

cotija cheese, (plus more for topping)

refried beans

tostada shells, (store-bought

chili powder

In a large bowl, add corn, mayonnaise, red onion, cilantro, lime juice, salt and 2 tablespoons of cotija cheese.

Mix together with a spoon until the corn is evenly coated with all the ingredients. Set aside.

Heat up the refried beans in a glass dish in the microwave for about 2 to 3 minutes, or until fully heated through.

To assemble, spread about 3 to 4 tablespoons of refried beans onto each tostada and top with a scoop or two of the street corn mixture.

Sprinkle with some cotija cheese and a dash of chili powder.

Eat up!

A tasty, fresh and crispy Mexican classic

BBQ Margarita Chicken Tostadas with Sweet Jalapeno Margarita Salsa.

chicken breast

olive oil

[BBQ Sauce | https://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/]

tequila (optional)

lime zest

orange zest

lime (juiced)

jalapeño (seeded + finely chopped)

salt + pepper

can fire roasted diced tomatoes (drained, 14.5)

mango (finely diced (pineapple, peaches, nectarines

jalapeños (seeded + finely chopped (use 1 for less heat))

green onions (chopped)

cilantro (chopped)

4-8 corn tortillas

canola oil

[Mexican Fries | https://www.halfbakedharvest.com/loaded-crockpot-carne-asada-tacos/]

avocado (mashed with a pinch of salt, pepper and chopped cilantro + lime juice)

yogurt

queso fresco or cotija cheese (crumbed)

Heat a skillet over medium heat. Add canola oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.

Preheat your grill to medium high heat.

In a medium bowl mix together the [BBQ Sauce | https://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/], tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper.

In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.

While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.

To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with [Mexican Fries | https://www.halfbakedharvest.com/loaded-crockpot-carne-asada-tacos/], greek yogurt, salsa, cheese and cilantro...fiesta time!

These Homemade Tostadas Shells are baked and ready in only 15 minutes! Top them with refried beans and cheese for a delicious Mexican weeknight meal.

How to Make Tostada Shells

cooking spray

Preheat oven to 400°F. Spray two large baking sheets with cooking spray.

Lightly spray both sides tortillas with cooking spray and place in a single layer on prepared baking sheets. Lightly season with salt.

Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip.

Remove from oven and serve with toppings such as Mexican refried beans, slow cooker carnitas, chicken tinga or juicy shredded chicken.

These tostadas make for a perfect appetiser or addition to any share table. Recipe by Raph Rashid.

Crab tostadas with green mango

tomato, seeds removed,

Lebanese cucumber, peeled, seeds removed, finely chopped

corn chips

green mango, peeled, shredded

cooked crab meat

chives,

garlic

avocados

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977445562001&=domain=del

5348771529001-5977445562001

a recipe for grilled shrimp tostadas with guacamole and red cabbage slaw

Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

6" corn tortillas

Canola oil

avocados,

shallot,

tbsp. lime juice, divided

tbsp. cilantro

kosher salt

cayenne

c. extra-virgin olive oil, divided

shrimp,

black pepper

c. finely shredded red cabbage

carrots (1 large carrot)

Cilantro leaves,

Lime wedges,

Spicy, delicious, crunchy Taco Bell Spicy Tostada is made on a baked tostada, not fried.

Taco Bell Spicy Tostada

sour cream

chipotle peppers

onion powder

garlic powder

paprika

cumin powder

tsp chili powder

lime juice

water (add another tbsp if need me)

tbsp avocado oil

white onion

can organic pinto beans roasted chili & lime

Taco Bell mild sauce

tsp taco seasoning

tomato (chopped)

cheddar (shredded)

lettuce

tbsp Taco Bell Sauce (I prefer Hot/Mild)

tostada (prepared above)

dollop refried beans (prepared above)

tbsp Taco Bell sauce,

tbsp shredded cheese

tomatoes

tbsp chipotle sauce (prepared above)

In a food processor, add all the ingredients under Chipotle Sauce.

Blend. Taste and adjust salt as needed.

Make the chipotle sauce

Heat up a pot on medium heat, once hot, add oil followed by the remaining onions you chopped up earlier. Saute for about 3 minutes – until the onions are translucent.

Dump all the refried pinto beans into the pot.

Stir the beans around.

Add Taco Bell Mild Sauce (their Hot Sauce works too). Mix.

Add taco seasoning.

Let the beans heat up. Once hot, turn off the stove. Your beans are ready.

Prepare the refried beans

Brush corn tortillas with avocado oil on both sides.

Place tortillas in a toaster oven at 400 degrees. Bake for 8-10 minutes, flipping halfway.

And now you have tostadas.

Bake the Tostadas

Spread refried beans over the tostada. Note - use refried pinto beans, I used black beans since I didn't have pinto on hand.

Top with shredded lettuce.

Now drizzle 1-2 tbsp of Taco Bell sauce, I prefer hot or mild.

Top with shredded cheese.

Finish it off with chopped tomatoes and a drizzle of Chipotle Sauce.

Build your Tostada

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Top 23 tostadas recipes from across the web

The most viewed tostadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Tostada

Easy Mexican Tostada

Chipotle Pineapple Chicken Tinga Qu...

Mexican Street Corn Tostadas

BBQ Margarita Chicken Tostadas with...

How to Make Tostada Shells

Crab tostadas with green mango

Grilled Shrimp Tostadas with Guacam...

Taco Bell Spicy Tostada

31 tostadas (o tostas) para desayun...

Tostadas de pata de res

Octopus Aguachile

Trucos para saber cómo preparar pat...

Tinga de Pollo

30-Minute Sweet Potato and Zucchini...

Spicy Ahi Poke Tostadas Recipe

Breakfast Egg Tostadas

Cómo hacer pata para tostadas. Un a...

Simple Black Bean Tostadas

Ensalada de Pollo Recipe

Aguachile Verde

Tinga Verde de Pollo (Green Chicken...

Quick BBQ Pork and Pineapple Tostad...

The most viewed tostadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine