Okay tostadas are a no brainer and need no step-by-step recipe. I mean it’s basically an open faced taco, right? I think the secret to a good tostada is having all your veggie toppings as fresh as possible, homemade salsa and top it off with good Mexican crema.
Building a tasty tostada:
Chicken or beef, cooked
Crema or sour cream
Start off with your tostada shell. Try making your own at home by placing corn tortillas on a hot comal, an open grill or placing them in the oven. Toasting them up to crunchy goodness. Fry up some flour tortillas to a golden crisp. Yummy! I never thought about frying flour tortillas until I read this.
Spread some refried beans on the shell. Preferably homemade. Using your own beans is best because you can season them however you want. Also try adding chorizo, it’s the best. Canned beans taste, well, like the can. Not appetizing at all. If you must use canned beans try Bush’s pinto beans. My family has found that they are better than most other canned beans. Season them the way you like and refry them in bacon grease. This just eliminates any other taste that is not very satisfying.
Adding meat is good but not necessary. Bean and cheese tostadas are great too. If you must be a carnivore your meat choices are endless. Ground beef or turkey, shredded chicken, ham or even seafood!
Sprinkle shredded cheese on top of the beans and meat.
Then layer your veggies; shredded lettuce, chopped tomato, slivered onion and avocado slices. What you could do is make a pico de gallo with cubed avocado and throw that right on top of your shredded lettuce.
Last but not least, top off your tostada with Mexican crema, your favorite salsa and a squeeze of a lime. Enjoy!