- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 240 ml
- 400 g
- 2 cloves
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 400 g
- 200 g
- 120 ml
- 80 g
- 15 g
Process
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Heat 240 ml vegetable oil in a small skillet over medium-high until a tortilla edge sizzles on contact, about 180°C. Fry the corn tortillas one at a time for 30–45 seconds per side until golden and rigid. Drain on a wire rack, sprinkle lightly with salt, and set aside.
In a large skillet over medium heat, warm 1 tbsp vegetable oil. Add the diced half of the yellow onion and cook for 3 minutes until soft. Add the 2 minced garlic cloves and cook 30 seconds until fragrant.
Add the 400 g ground beef, breaking it up with a spoon. Cook for 5–6 minutes until no pink remains. Stir in 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp salt and 0.5 tsp black pepper. Cook 1 minute more, then taste and adjust salt.
Warm the 400 g refried beans in a small saucepan over low heat, stirring occasionally, until spreadable. If too thick, loosen with 1–2 tbsp water.
Prepare the toppings: shred the 200 g romaine lettuce, dice the 2 tomatoes, slice the avocado, crumble the 80 g cotija cheese if using, pick the cilantro leaves, and cut the lime into wedges.
To assemble, spread 2–3 tbsp warm refried beans over each fried tortilla. Add a spoonful of seasoned beef, then top with shredded lettuce, diced tomato, avocado slices, a drizzle of sour cream, crumbled cotija and cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.
Kitchen notes
Kitchen notes
- The most common mistake is frying tortillas at too low a heat, which makes them greasy and chewy instead of crisp. The oil should be shimmering and a tortilla edge should sizzle the moment it touches the oil.
- Fry the tortillas just before serving. They soften within 20-30 minutes, so if you must hold them, keep them in a 95°C oven on a rack, never stacked.
- Drain the beef well and avoid overloading the tostada. Excess moisture from beans or meat will make the tortilla soggy before you finish eating.
- Warm the refried beans until they are loose enough to spread but not watery. A thick layer acts as a moisture barrier that keeps the tortilla crisp.
Substitutions
- ground beef→ground turkey, shredded chicken or crumbled tempeh
- sour cream→plain Greek yogurt or dairy-free yogurt
- cotija cheese→feta or a dairy-free crumble
- corn tortillas→store-bought tostada shells (skip frying)
- vegetable oil→canola or peanut oil for frying
Storage & reheating
Store the fried tostada shells in an airtight container at room temperature for up to 3 days. Keep the cooked beef in a sealed container in the fridge for up to 4 days, and the refried beans for up to 5 days. Store chopped lettuce, tomato and avocado separately; avocado should be eaten the same day. Reheat beef and beans in a covered skillet over medium-low heat with a splash of water until steaming, about 5 minutes. Assemble fresh to keep the shells crisp.
FAQ
The questions we get asked most
Why did my tostadas turn out soggy?
Sogginess comes from moisture sitting on the shell. Spread a thick layer of warm refried beans first to create a barrier, drain the cooked beef well, and pat the lettuce and tomato dry before adding them. Assemble each tostada just before eating rather than letting them sit.
Can I make tostada shells in the oven instead of frying?
Yes. Brush both sides of the corn tortillas with a thin layer of oil, place them on a rack over a baking sheet, and bake at 200°C for 8-10 minutes, flipping once, until crisp and lightly browned. They will be slightly less rich than fried but still crunchy.
How do I know when the fried tortillas are done?
They should be rigid and golden with small bubbles across the surface, about 30-45 seconds per side in oil at roughly 180°C. If they bend easily when lifted with tongs, they need more time; if they darken quickly, the oil is too hot.
Can I prepare the beef and beans ahead of time?
Yes. Cook the beef and warm the beans up to 3 days ahead, then refrigerate in separate containers. Reheat both in a skillet over medium-low heat with a tablespoon of water until steaming. Fry the shells and chop the fresh toppings on the day you serve.
What can I use instead of refried beans?
Mashed black beans, pinto beans or even a thick layer of guacamole work well. If using whole beans, mash them with a fork and warm them with a little of their liquid so they spread easily without tearing the tortilla.
Can I freeze the assembled tostadas?
No, assembled tostadas do not freeze well because the shells become soggy and the fresh toppings turn watery. You can freeze the cooked beef for up to 2 months and the fried shells for up to 1 month, then thaw and assemble fresh.
How do I keep the avocado from browning on the tostadas?
Slice the avocado just before serving and squeeze lime juice over the slices. If you need to hold them briefly, press plastic wrap directly onto the avocado flesh and refrigerate, but for the best texture use them within 30 minutes.
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