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Looking for a fun dinner idea your whole family will love? These tostadas are always a hit in my kitchen! I start with super crispy tortillas, spread them with warm beans, pile on melty cheese, and let everyone add their favorite toppings. It's become our new favorite taco night twist everyone gets exactly what they want!
The Magic of Tostadas
Picture the crunchiest taco you've ever had, but even better! I love how the crispy tortilla holds up all those yummy layers beans, cheese, and whatever toppings you're craving. The best part? They work with everything chicken, beef, fish, you name it!
What You'll Need
- Corn Tortillas: Fresh ones fry up beautifully
- Refried Beans: I spice mine up with some chili powder
- Cheese: Try Mexican blend or crumbly cotija
- Fresh Stuff: Crisp lettuce, juicy tomatoes, creamy avocado
- Main Event: Any protein works shredded chicken, seasoned beef, or fish
- Cilantro: Freshly chopped for that perfect finish
- Spicy Kicks: Your favorite hot sauce or salsa
Let's Make Tostadas
- Get Those Tortillas Crispy
- Heat up some oil in your skillet and fry each tortilla until it's golden and crunchy. Place them on paper towels to drain.
- Warm Up the Beans
- Heat your beans in a pan, adding some chili powder for extra zip.
- Start Building
- Spread those warm beans all over your crispy tortilla this helps everything else stick.
- Pile on Toppings
- Layer on your lettuce, tomatoes, cheese, and avocado. Add your protein if you're using any.
- The Final Touch
- Sprinkle with fresh cilantro and drizzle with your favorite sauce. Eat right away while they're nice and crunchy!
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Keep That Crunch
Want to make dinner fun? Set up all the toppings buffet-style and let everyone make their own. Just remember to build them right before eating so they stay super crispy. I love mixing up different textures creamy avocado, crunchy lettuce, and spicy sauce!
Time-Saving Tricks
On busy nights, I totally use canned beans just jazz them up with some spices! Store-bought tostada shells work great too. And when I'm really in a hurry, I grab a rotisserie chicken, shred it up, and give it a squeeze of lime perfect!
Mix It Up
We love getting creative with our toppings! Try them with fresh ceviche or grilled fish for a seafood twist. Make them veggie-style with black beans and grilled vegetables. My kids go crazy for breakfast tostadas with scrambled eggs and bacon. Lately, I've been mixing sweet mango salsa with spicy chicken the combo is amazing!
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Frequently Asked Questions
- → Why dry the tortillas first?
- Drying removes moisture so they fry up extra crispy. Skip this step and your tostadas might end up chewy instead of crunchy.
- → How do I know when the oil is hot enough?
- Drop a small piece of tortilla in the oil - it should sizzle immediately and float. If it sinks or doesn't bubble, the oil needs to be hotter.
- → Can I reuse the frying oil?
- Let it cool completely, strain through a fine mesh, and store in a sealed container. You can reuse it 2-3 times for frying more tortillas.
- → How far ahead can I make the shells?
- The shells stay crispy for 2-3 days stored in an airtight container. Just warm them in the oven before serving.
- → What other toppings work well?
- Try shredded chicken, ground beef, sour cream, pickled jalapeños, or Mexican crema. Any taco topping works great on tostadas too.