15 minutes
A simple recipe to make 12 deliciously crispy tostadas, perfect as a base for a variety of toppings.
Corn Tortillas, dried until leathery
each
Vegetable Oil, for frying
0.25 fluid ounces
1. Prepare the Tortillas
Begin by drying your tortillas. Lay them out for a few minutes until they feel leathery to the touch. This step is crucial as it helps prevent the tortillas from absorbing too much oil during frying, resulting in a perfectly crisp tostada.
2. Heat the Oil
Pour enough vegetable oil into a medium (8-inch) skillet to cover the bottom generously. Heat the oil over medium-high heat until it's hot enough to sizzle when you dip the edge of a tortilla in. This sizzling is your cue that the oil is ready for frying. Properly heated oil ensures the tortillas fry quickly and evenly, giving them that wonderful crisp texture.
3. Fry the Tortillas
Using tongs, gently place a tortilla into the hot oil. Fry each side for about 15 seconds, keeping an eye on the bubbling. When the bubbling subsides, and the tortilla appears flat and crisp, it's done. Remember to keep the tortilla flat in the oil by pushing it down every few seconds with your tongs. This will help achieve that desired crunch. Once done, transfer the tortilla to paper towels to drain any excess oil. Repeat with the remaining tortillas.
Comments (0)