Authentic Mexican Tostadas
Crispy corn tortillas topped with refried beans, shredded chicken, lettuce, and fresh toppings.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 8 corn tortillas
- 2 cups refried beans
- 2 cups shredded chicken
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/2 cup diced tomatoes
- 1/4 cup diced white onion
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1/2 cup Mexican crema
- 1 lime, cut into wedges
- Vegetable oil for frying
- Salt to taste
Nutrition Facts
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Instructions
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until shimmering (about 350°F).
Fry tortillas one at a time: Using tongs, place a tortilla in the hot oil and fry for about 30 seconds per side until golden and crispy. Drain on paper towels and sprinkle with salt.
Warm the refried beans in a small saucepan over low heat, stirring occasionally. Add a splash of water if needed to reach a spreadable consistency.
Spread about 2 tablespoons of warm refried beans evenly on each crispy tortilla.
Top each tostada with shredded chicken, followed by lettuce, tomatoes, onion, and avocado slices.
Drizzle with Mexican crema, sprinkle with queso fresco and chopped cilantro. Serve immediately with lime wedges on the side.
Chef's Tips
- Crispy Tortilla Tip: For extra crispiness, you can bake the tortillas at 400°F for 8-10 minutes instead of frying.
- Protein Variations: Try shredded beef, carnitas, or chorizo instead of chicken for different flavors.
- Vegetarian Option: Substitute the meat with sautéed mushrooms or roasted vegetables.
- Freshness Tip: Assemble tostadas just before serving to prevent the tortillas from getting soggy.
- Spice It Up: Add pickled jalapeños or your favorite hot sauce for extra heat.
- Storage: Store leftover components separately in the fridge for up to 3 days.
