Best Tostadas Supreme Recipes

13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tostada recipe in 30 minutes or less!

TOSTADAS SUPREME

Steps:

• Heat 2 cups oil in deep 1 1/2 quart pot. Using tongs, put tortilla over top of pot and push into hot oil with a metal ladle so that sides of tortilla turn up to form a basket. Fry about 1 minute til golden and crispy. Remove and drain on paper towels. Repeat process with each tortilla.
• Fill basket with layers of warm beans, shredded meat mixture, lettuce and cheese. Top with sour cream, avocado and salsa.
• Note: Special frying baskets for tostada shells are available where housewares are sold. Follow manufacturer's instructions for us.

HOMEMADE CRUNCHWRAP SUPREME RECIPE

Steps:

• Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
• Add ground meat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. Season to taste with taco seasoning.
• Once cooked, set aside.
• Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that's the same size as the tostada.
• Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
• (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
• To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that's about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
• Add a scoop of meat mixture (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
• Spread sour cream on a tostada, then place the tostada on top of the meat.
• Top with shredded lettuce, tomato, and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
• Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
• After folding up one edge, press the side of the tortilla down flat, fold it in to the middle, and create "pleats" that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
• Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
• Repeat assembly process with remaining crunchwraps.
• Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
• Spray the wrap lightly with cooking spray or add a little oil to the pan.
• Add each crunchwrap to the griddle-seam-side down-pressing with a spatula to seal and flatten. (Do your best to make sure they're relatively flat and touching the griddle!)
• Cook 3-5 minutes on each side, until golden brown.

CHICKEN TOSTADAS

Steps:

• To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
• To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
• To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
• Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
• Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.