One of my favorite Mexican restaurants here in Milwaukee offers these delicious tostadas. The crunchy corn tortilla topped with beans, meat, salsa, and cheese always tastes fantastic and offers a delightful number of textures with each bite.
I have never thought to make tostadas, and to be completely honest, was not thinking about making them! I was hoping to find a way to cook corn tortillas so they wouldn't break when you bite into them, since I love corn tortillas but Matt doesn't due to the breakage. The tostadas happened quite by chance but they were really yummy, and a quick way to have a new spin on tacos.
To make the tostada shells (or crunchy corn tortillas), it is really quite easy! You can also season them to your liking, we used my new fave seasoning mix: Arizona Dreaming from Penzey's. We also added a sprinkling of sea salt.
I found a similar recipe somewhere on the internet, but I definitely failed to bookmark it. Here's the general idea:
-Preheat oven to 400 degrees.
-Place tortillas on a baking sheet. (we could fit 6 on ours so that's how many we used)
-Brush both sides of each tortilla with a bit of oil. (we used olive oil)
-Sprinkle top of each tortilla with your chosen seasoning and a light sprinkle of salt.
-Bake for 5 minutes, then flip tortillas over and bake an additional 5-6 minutes until tortillas are golden and crunchy.
We used our tostada shells to make simple tacos, however you can use whichever toppings you choose! The traditional restaurant-style tostada toppings usually start with refried beans, which are then topped with tomatoes, lettuce, queso fresco, and a dash of cilantro.
I hope you try this simple recipe, it is quick, easy, and adds good flavor to any toppings!