Tostadas

Method7 steps

1. 1

   Step 1: Choose the fried or baked route for all ten tortillas. For frying, add enough vegetable oil for a ½-inch depth in a deep 12-inch skillet and heat over medium-high heat until hot but not smoking; keep the tortillas ready. For baking, skip steps 2–5, preheat the oven to 350°F / 175°C and lightly oil a baking sheet, keeping the tortillas ready for step 6.

   Uses Vegetable oil, as needed for the selected frying or baking route · 10 corn tortillas, 5–6 inches in diameter

2. 2

   Step 2: For the fried route, carefully place one tortilla in the hot oil. Fry its first side for 1½–2 minutes until golden and crisp, checking from 1½ minutes.

   Fried route: first tortilla, first side · 2 minUses Fried route only: one of the ten tortillas and the hot pan oil

3. 3

   Step 3: For the fried route, turn the same tortilla and fry its second side for 1½–2 minutes until golden and crisp, checking from 1½ minutes.

   Fried route: first tortilla, second side · 2 minUses Fried route only: the same first tortilla in its frying oil

4. 4

   Step 4: For the fried route, lift the crisp tortilla with a slotted spoon onto a paper-towel-lined plate, leaving the oil in the skillet. Immediately sprinkle with salt to taste.

   Uses Fried route only: the lifted crisp tortilla, leaving oil in the pan · Salt from the ¼ tsp starting allowance, to taste

5. 5

   Step 5: For the fried route, repeat with the remaining nine tortillas, frying each side for 1½–2 minutes until golden and crisp, then draining and salting each one. Reuse the hot skillet oil and avoid crowding. Once all ten are crisp, skip the baked route and continue to step 7.

   Uses Fried route only: the remaining nine uncooked tortillas · Fried route only: the same pan oil left after lifting the first tortilla · Fried route only: the first drained tostada · Remaining salt allowance, to taste

6. 6

   Step 6: For the baked route, place all ten tortillas on the lightly oiled sheet and gently brush their tops with a little vegetable oil. Sprinkle with salt to taste. Once the oven is at 350°F / 175°C, bake for about 20 minutes, flipping occasionally, until golden and crisp. Do not do this step after frying.

   Baked route only: crisp the tortillas · 20 minUses Baked route only: all ten tortillas and the prepared tray · Baked route only: a light film of vegetable oil for the tops · Baked route only: salt from the starting allowance, to taste

7. 7

   Step 7: Let the ten tostadas from your selected route cool. They should be crisp before serving as shells for toppings of your choice.

   Uses Fried route only: all ten drained, salted tostadas, leaving residual oil in the pan · Baked route only: all ten baked tostadas