Tostadas
Fresh corn tortillas fried crisp and topped open-faced with refried beans and shredded chicken — individual and corn-based, unlike the shared platter of chips that is nachos, and unrelated to fried-plantain tostones despite the similar name.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 corn tortillas
- Oil, for frying
- 2 cups refried beans, warmed
- 2 cups shredded cooked chicken
- 1 cup shredded lettuce or cabbage
- 1/2 cup crema
- 1/2 cup cotija or queso fresco, crumbled
- Salsa, to serve
- Pickled jalapeno, to serve
Steps
- Fry the corn tortillas in hot oil until crisp and golden on both sides, then drain on paper towels.
- Spread a layer of warm refried beans over each tostada.
- Top with shredded chicken, lettuce or cabbage, crema, and crumbled cheese.
- Finish with salsa and pickled jalapeno.
- Serve immediately while the tortillas are still crisp.