Tostada base Recipe
Mexican · Base, Snack · 15 min total
A crispy, fried corn tortilla that serves as the foundation for many Mexican dishes like tostadas, chilaquiles, or as a crunchy snack. This recipe yields perfectly golden, sturdy tostadas.
5
min prep
min prep
10
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 8 corn tortillas (6-inch)
- 1/2 cup vegetable oil, for frying
- Salt, to taste
Instructions
- Line a plate with paper towels and set aside.
- In a large skillet, heat the oil over medium-high heat until shimmering (about 350°F).
- Fry tortillas one at a time: carefully place a tortilla in the hot oil. Cook for 30-60 seconds per side, until golden and crispy. Use tongs to flip.
- Transfer to the paper towel-lined plate and immediately sprinkle with salt.
- Repeat with remaining tortillas. Let cool completely before using or storing.
Tips
- For a lighter version, bake tortillas at 400°F for 10-12 minutes, flipping halfway.
- Store cooled tostadas in an airtight container at room temperature for up to 3 days.
- Use stale tortillas for extra crispiness.
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