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- Vegetable oil
- 10 corn tortillas (5-6 inch in diameter), homemade or store bought
- ¼ teaspoon kosher salt or to taste
- In a deep 12-inch skillet, heat ½ inch of oil over medium-high heat until hot but not smoking.
- Fry the tortillas in the hot oil for 1½ to 2 minutes per side. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Sprinkle immediately with salt.
- Preheat the oven to 350℉. Lightly grease a baking sheet. Place tortillas on the baking sheet. Gently brush the tops with oil and sprinkle with salt. Bake for 20 minutes, flipping occasionally, until golden brown and crispy. Allow to cool.
Good afternoon Pati. I like to put guacamole on the bottom of tostada shell, then add ground beef mixed with black beans topped with lettuce and a mixture of cheese and tomato and a bit of more guacamole and salsa. Yummy
Thank you for your recipe’s I always enjoy trying something different.
And thanks for sharing yours Rose, sounds yummy!
What does one put on tostado?
Anything you like Barbara! Refried beans, cheese and salsa for example. Your favorite seafood as well. Here one of my favorite tostada recipe for you: https://patijinich.com/sonoran-style-shrimp-and-scallop-tostada/
The baked tortillas make awesome tostadas!
Glad you liked them 🙂
John from Cleveland
Awesome!! Making tonight
I love reading these recipes and finding my culture again. My parents and grandparents are all gone and I miss being in the kitchen learning and laughing and telling stories. Thank you. You have brought the love of the kitchen back to me. ❤️
How sweet of you Shala, keep cooking and having fun 🙂