Pick a Protein: Pretty much any protein is fair game when it comes to tostadas.If you don't want to include beans, I recommend adding a layer of guacamole so that your toppings have something to stick to. If you like a really creamy bean, toss them into the blender first. Simply mash them with a fork lightly before spreading them on the tortilla. Use black beans, white beans, cannellini beans, and even chickpeas. There is no need to limit yourself to traditional pinto beans. Personally, we like to use refried or mashed beans so that they stick to the tortilla and aren't rolling off in every direction. Add Beans: Next up is a layer of beans.We recommend baking your own tostadas in the oven using corn tortillas. Crispy tortilla: A good tostada always starts with a crispy baked or fried tortilla for the base.However, every good tostada includes the following elements. You can switch out the beans, protein, veggies, cheese, and salsas/sauces to literally create endless combinations. Tostadas are one of those meals that can be made a hundred different ways, using all kind of ingredients. However, remember that the dish won't be as healthy if you fry the tostada shells. Remove and set on paper towels to drain the excess grease. You will know the tortilla is ready to flip once it doesn't bend at all when you pick it up with tongs. Add the tortilla and cook for 1-2 minutes per side until it is bubbly and crispy. If you want the traditionally fried tostada shell, heat about 1/2 inch of vegetable oil in a heavy skillet. Then sprinkle with cumin and garlic powder and then add a squeeze of fresh lime juice. If you want to add some seasoning to your tostadas, you can spray the tortillas with cooking spray or brush them with olive oil before baking. Bake for 4-5 minutes per side until they are nice and crispy. Then you can place the corn tortillas on a baking sheet or directly on the oven rack. To make your own tostadas at home, start by preheating the oven to 400 degrees. While they cook, I prep everything else, and dinner is ready by the time they are out of the oven. They are so much healthier than buying fried shells at the store and are so easy. The only exception to this is that I always, always, always make my own baked tostada shells in the oven. Then I make these quick shortcut refried beans and grab everything else at the store.

I almost always use a rotisserie chicken and jazz that up with some lime juice, cilantro, and spices. You can also go all store bought and simply assemble things at home. You can go all out and make everything from scratch including the beans, salsa, and chicken. Now when it comes to making your own tostadas, you get to decide how homemade you want to make them. Ever since then, tostadas are a staple for quick weeknight dinners and easy party food.

People were raving about these essentially store-bought tostadas. I got home from the store, packed everything into my own containers, and set up a little tostada bar at the party. I grabbed all the essentials for making the perfect tostada - crunchy tortillas, creamy refried beans, shredded chicken, lettuce, tomatoes, cheese, avocados, and a few salsa choices.

Then when I saw the tostada shells, inspiration struck. With no time to cook, I headed over to a local Mexican grocery store that had amazing prepared foods with the intention of grabbing some taco meat, tortillas, and salsa and calling it a day. I was tasked with bringing a main dish to a pool party and completely forgot until the morning of the party. In fact, the first memory I have of making tostadas didn't actually involve any cooking at all. This Mexican classic is a great alternative to tacos and works well with almost any protein including rotisserie chicken, Slow Cooker Chicken Tinga, and Slow Cooker Chicken Carnitas.Ĭhicken tostadas have been at the top of my list of easy meals for years. These Tostadas with Chicken are an absolute must for busy weeknights.

Red iguana machacha tostadas recipe