¡Hola! DIY Homemade Tostadas

I can cross another cooking technique off my short but growing list of abilities!

I officially and successfully made homemade tostadas – as in, frying the corn tortilla to create a crispy shell for the toppings!

Haha, I know. It’s probably the easiest thing to do on earth but I’d never tried it and wanted to, and I thought: “I bet a bunch of other people haven’t tried this either and would want to know how easy it is!”

So, I YouTubed it. And watched a 1 minute clip of a girl doing it – looked super easy.

And, turns out, it is.

Basically, you pour a thin layer of vegetable oil or a healthier version of oil (and there is a baking way to do this too!) in a frying pan and let heat up. Medium high heat to start and then maybe lower it a tad after you get it to where you see little bubbles.

Using tongs, place in a soft corn tortilla. I used store bought.

Let bubble in the oil for about 30 seconds. Using the tongs, lift an edge to see what’s happening underneath. If you see dark browning around the edges – like i did on my first try – you might want to turn the heat down even more.

burned! extra crispy!

When the tortilla firms up and just as it turns a little golden, flip it over and repeat.

This is a trial and error thing. Monitor them closely. And know that they continue to harden and cook as the rest/cool off.

Here are mine! And the rest of the tostada meal I made:

2 boneless organic chicken cutlets – cubed and seasoned with a 1/8 of a packet of taco seasoning
3/4 through cooking the meat, add 1 bell pepper chopped and 1 half of a yellow onion to soften with chicken in the seasoning
1 can organic black beans – seasoned with 1/4 packet of taco seasoning
1 cup cooked white rice – seasoned with 1/8 packet of taco seasoning
1 cup shredded lettuce
1/2 cup fresh chopped tomato
1/4 cup shredded Mexican cheese
1/2 cup your salsa of choice