Ingredients
- Vegetable oil
- 10 corn tortillas (5-6 inch in diameter), homemade or store bought
- ¼ teaspoon kosher salt or to taste
To Prepare
To fry:
- 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.
To bake:
- 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.
Comments
9comments inTostadas
Rose
Jul 31
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.
Pati Jinich
Aug 09
And thanks for sharing yours Rose, sounds yummy!
Barbara meuleman
Apr 14
What does one put on tostado?
Pati Jinich
Apr 19
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: http://patijinich.com/sonoran-style-shrimp-and-scallop-tostada/
Teresa
Dec 21
The baked tortillas make awesome tostadas!
Pati Jinich
Dec 26
Glad you liked them 🙂
John from Cleveland
Feb 18
Awesome!! Making tonight
Shala Rodriguez
Dec 21
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. ❤️
Pati Jinich
Dec 26
How sweet of you Shala, keep cooking and having fun 🙂