Mexico
Tostadas de Pollo
Crisp corn tortillas piled with chicken, refried beans, queso fresco and avocado
60 min·6 servings
tostadas
Flat corn tortillas, baked or fried until crisp, and topped like an edible plate.
Tostadas are corn tortillas kept flat and made fully crisp by frying, baking or toasting. They taste distinctly of toasted corn and shatter when bitten, so they are topped just before eating to keep them from going soft. A layer of refried beans is the usual base, followed by meat, seafood, lettuce, cheese and salsa. Ready-made tostadas are sold in Latin American shops, well-stocked delis and online, and in ordinary supermarkets in Mexico and parts of the US.
Substitute:
The best option is to make them from corn tortillas, brushed lightly with oil and baked at about 200 °C until hard and golden, or fried flat in hot oil; the result is the real thing. Flour tortillas turn flaky and lack the corn flavour, and tortilla chips only work as small bites.
Used in · 1 recipe