A tostada is a wonderful thing. I'm pretty confident there is not a better crowd pleasing meal than tostadas. You get to eat so many things all at once!
The topping combinations for tostadas are endless - but I always love to do chorizo. It adds a ton of flavor with no extra work. :D
There's a bit of prep work involved when making these, but once that's done they're really simple to assemble and eat. If you don't feel like sharing, there can also be leftovers for a few days. Hooray!
Step 1: Ingredients and prep work
There are tons of ways to make these, but the list of ingredients below is my favorite way to do it.
- 2-3 good chorizo sausages, removed from casings and cooked until crispy
- 1 14.5 oz can refried beans, heated through
- homemade pico de gallo (recipe here, chopped finer for this)
- homemade guacamole (recipe here, but without tomatoes!)
- lettuce (I used a head of romaine, sliced thinly, dressed with a little bit of olive oil and the juice of half a lime)
- feta or queso fresco
- corn tortillas (small is better!)
- oil for frying
Dressing the lettuce with lime juice and olive oil really makes these tostadas tasty. It doesn't taste that great on its own, but when mixed with the rest of the ingredients it makes sense. Trust me on this! :D
Step 2: Fry your tortillas!
Heat up a little vegetable oil or shortening in a pan over medium heat for a few minutes, or until nice and hot.
Add the tortillas (one or two at a time!) and let cook until bubbled, and then flip and cook until nice and crisp on the other side. This takes only a minute or so, so watch them closely.
Once they're crispy, drain them on paper towels. :)