WHY THIS RECIPE WORKS: Tostadas are flat, crisped tortillas that serve as a crunchy base for rich, flavorful toppings. Much like tacos, tostadas are eaten as snacks in Mexico. Homemade tostada shells are far better than store-bought, and they’re easy to make. We poked a few holes in each tortilla with a fork so that they wouldn’t puff up when we fried them. We liked the crunch that the larger crystals of kosher salt added. Look for fresh, locally made tortillas (choose the thinnest brand your market sells), or make your own. We prefer the flavor of peanut oil when deep-frying, but vegetable or corn oil will also work well.
Makes 12 tostadas; serves 4 to 6
INGREDIENTS
- 12 (6-inch) corn tortillas
- ¾ cup peanut oil
- Kosher salt
- 1 recipe topping, warmed
INSTRUCTIONS
- Using fork, poke center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking).
- Heat oil in 8-inch skillet over medium heat to 350 degrees. Line baking sheet with several layers of paper towels.
- Working with 1 tortilla at a time, add to hot oil and place metal potato masher on top to keep tortilla flat and submerged in oil. Fry until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary).
- Transfer fried tortilla to prepared baking sheet. Repeat with remaining tortillas. Sprinkle with salt. (Tostadas can be stored at room temperature for up to 1 day.)
- Spoon filling onto center of each tostada and serve.
