- 12 6-inch corn tortillas
- corn or vegetable oil
- kosher salt
BEEF (see Notes for Chicken)
- 1pound lean ground beef
- 1 small onionchopped
- 4-6cloves garlic, mincedor 1 tsp garlic powder
- 1tablespoon chili powder
- 1tsp EACH ground cumin, ground coriander
- 1/2tsp EACH smoked paprika, dried oregano, salt
- 116 oz. can refried beans
- 1 4 oz. can mild diced green chilies
- 1/2cup salsa(use medium for more of a kick)
- hot sauce or cayenne pepper to taste
TOPPINGS (pick your favs)
- Grated Monterrey Jack or Cheddar
- chopped lettuce
- Chopped tomatoes
- Chopped/sliced avocadoes
- Avocado Crema
- sour cream
- Homemade Salsa(or store bought)
- hot sauce
- pickled jalapenos
- Pickled red onions
- Queso fresco and/or cotija cheese
TOSTADAS (See Notes for Baking Instructions)
PREP TORTILLAS: Adjust oven racks to upper-middle and lower-middle positions; preheat oven to 250 degrees F. Line tortillas in an even layer on two baking sheets then use a fork to poke the center of each tortilla 3 or 4 times (to prevent puffing when frying/more even cooking). Bake for 10 minutes to help them dry out and fry up crispier, switching sheet positions half way through. Meanwhile, prepare another baking sheet for fried tortillas by lining with several layers of paper towels. Don’t turn off oven.
FRY TORTILLAS: Pour enough oil into a small cast-iron skillet so it reaches ¼-inch up the sides. Heat the oil on medium high heat until it reaches 350 degrees F. Protect your hands/arms by wearing oven mitts.
Working with 1 tortilla at a time, add to hot oil and hold down with a metal spatula to keep tortilla flat and submerged in oil. If the tortilla doesn’t bubble immediately, the oil is not hot enough. Fry until fairly stiff, crispy and lightly browned, 45-60 seconds, flipping halfway through. If the tortillas aren’t stiff and crispy, then the oil isn’t hot enough.
Remove tortilla to the paper towel lined baking sheet using metal tongs, allowing excess oil to drip off. Immediately sprinkle with salt. Repeat with all of the tortillas, adding additional oil if needed and heating to 350 before adding the next tortilla. *To keep tostadas warm, transfer baking sheet to the oven at 250 degrees F until ready to serve.
Brown beef and onions in a large skillet, breaking up clumps of beef as you cook. When almost browned, add all seasonings and garlic and continue to cook until beef is completely cooked through.
Add refried beans, salsa and green chilies. Stir over medium-low heat until the beans are completely incorporated into the beef mixture. Taste and season with salt and hot sauce or cayenne pepper to taste if desired.
To serve tostadas, spread a generous amount of beef mixture over tostadas shells, sprinkle with cheese and top with lettuce, tomatoes, avocado crema/sour cream etc.