Mexican Tostada

40 mins

4 to 6 servings

This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4 to 5 minutes, or until you can smell the aroma of them cooking. Don't keep them in the oven too long, or they will burn. Just heat them enough to lightly toast them. This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4 to 5 minutes, or until you can smell the aroma of them cooking. Don't keep them in the oven too long, or they will burn. Just heat them enough to lightly toast them.

subheading: For the tostadas:

Corn oil or extra virgin olive oil

12 corn tortillas

Salt

subheading: For the toppings:

3 ½ cups refried beans, homemade or from 2 (15-ounce) cans

½ head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)

2 medium tomatoes, chopped

1 to 2 avocados, chopped peeled and pitted, or guacamole

8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese

1 cup salsa, or ½ cup sliced pickled jalapeños

A handful chopped fresh cilantro

Directions at simplyrecipes.com

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