Tostadas Recipe
Mexican · Main course · 35 min total
Crispy fried corn tortillas topped with refried beans, shredded chicken, lettuce, tomato, cheese, and crema. A classic Mexican street food that's easy to customize.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 8 corn tortillas (6-inch)
- 1/2 cup vegetable oil for frying
- 1 can (16 oz) refried beans, warmed
- 2 cups cooked shredded chicken
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup Mexican crema or sour cream
- 1/4 cup salsa (optional)
- Salt to taste
Instructions
- 1. Heat oil in a small skillet over medium-high heat until shimmering. Fry tortillas one at a time for about 30-60 seconds per side until golden and crisp. Drain on paper towels; season with salt.
- 2. Spread a generous layer of warm refried beans on each tostada.
- 3. Top with shredded chicken, then lettuce, tomato, and cheese.
- 4. Drizzle with crema and salsa if desired. Serve immediately.
- 5. For extra crunch, you can double-fry the tortillas: fry once, let cool, then fry again briefly.
Tips
- Store leftover tostada shells in an airtight container for up to 2 days; recrisp in a 350°F oven for 5 minutes.
- Substitute chicken with beef, pork, or beans for a vegetarian version.
- Add sliced avocado or pickled jalapeños for extra flavor.
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