Tostadas

612kcal30.8g protein17.7g fat85.4g carbs~$1.61/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy · sometimes contains gluten — check the label
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (tortillas)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 6 unit | |
| ½ cup | vegetable oil (for shallow frying) |
| 2 cup | |
| 2 cup | |
| ¾ cup | |
| ½ cup | |
| ¾ cup | |
| ½ tsp | salt |
Optional
Not counted above. The dish works without them.
| 1 unit | |
| 3 unit | |
| ¼ cup |
Steps
- Fry8 minmedium-high, 1/4 inch of oil, one at a timetortillas 45–60 seconds a side until rigid and gold, pressed flat with a spatula when they bubble, drained upright and salted hot — flat is the spec: a curled tostada is a catapult, and the press in the oil is what prevents it; day-old tortillas fry flatter than fresh
- Top3 minbeans first, thin and to the edgewarm refried beans in a thin coat across each shell — the beans are mortar, not filling: a thick layer cracks the shell on the first bite, a thin one glues the cold layers to the crisp base
- Top4 mincold layers, built lightlettuce + cotija + crema in a zigzag + salsa, with avocado and radish if using — built LIGHT, because the tostada's structural budget is real: it must be eaten with hands, over a plate, within minutes of assembly, and everyone at the table accepts the shatter as part of the contract