Traditional TostadasJump to Recipe
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Traditional TostadasCourse: Sides, MainCuisine: MexicanDifficulty: Easy
If you have ever had a tostada in the past, then you know, this is only the tip of the iceberg when it comes to flavors and options. Tostadas can be topped with so many delicious ingredients that it would be hard to name them all. I want to share with you the beauty of mastering how a tostada is made, then, you can have the freedom of what to top it off with.
2 cups of instant corn masa harina
1 1/4 cups – 1 1/2 cups room temperature/warm water
- To deep fry
- To season
- Prepare the masa dough: Place the corn masa harina in a large bowl and gradually pour in the warm water. Knead in between additions until it is fully hydrated and the masa comes together/there is no dry patches. Then, continue kneading for 5 more minutes until smooth, firm, and will not stick to your clean hands (note # 1.)
- Portion the dough into 2.5 oz balls. Then, in a rocking motion, flatten each one into a disk by slightly applying pressure in between your hands.
- Mold the tortillas : Preheat a comal over medium-high heat. Place the disk of masa in between the two pcs of plastic circles that line the tortilla press (note # 2.) Press the dough to form the tortilla, leave it slightly thick, but not too thick because we will have a hard time chewing it.
- Peel the plastic pieces from the tortilla and in a smooth, backhanded sweeping motion, lay it flat on the comal (which should be hot by now.) We are only going to flip the tortilla ONE time instead of the usual TWO because we don’t want them to puff. Cook for 30 seconds and once the edges begin to change color, flip it. Allow the other side to cook for another 30-40 seconds, the bottom will develop golden brown spotting. Remove them from the heat. They won’t be fully cooked at this point but thats ok, they will finish cooking when we fry them. Let them cool down, wrap in a clean kitchen towel and place in the fridge for 24 hrs so they become stale (note # 3.)
- Deep fry: heat about 1.5 inches of a neutral oil, one that’s good for frying, to a safe temperature of 350 F degree. Deep fry the tortillas until both sides are golden brown, crispy hard, and toasted, about 30-40 seconds total. Transfer onto a rack (with a sheet pan under it) to drain some of the excess oil and while still hot lightly season each one with salt.
- Store in a air tight container or resealable bag at room temperature for up to one week.
- Then, all thats left to do is ENJOY as a side with pozole or turn it into a dish.
- For directions on how to OVEN TOAST the tostadas, check below…
- Note # 1: Stop adding water as soon as the masa reaches the right consistency. If the dough seems too dry, add more in small amounts and if too dry, add more masa harina.
- Note # 2 : The amount of pressure when pressing the tortilla depends on how thick you want it. Add more pressure for a thin tortilla and less for a thicker one. Since we are making tostadas its ideal to leave them a bit thicker so they can hold the toppings. But keep in mind, if you leave the tortillas too thick, you could have a hard time chewing it.
- Note # 3: leaving the tortillas in the fridge for about 24 hrs will turn them stale, in return we loose moisture and they will crisp up beautifully.
Oven Toasted Tostadas 🌟 Without oil- leave the tortillas as they are. 🌟 With oil- brush oil on both sides of the tortilla. Directions: Preheat an oven to 375 F degrees. Once hot, bake the tortillas already arranged over a rack with a sheet pan under it, for about 20 minutes or until they are golden brown and crispy hard on both sides. When ready, remove them from the oven, and lightly salt them. Let them cool down and enjoy!