Chicken Tostada Recipe - Cooking Classy (2024)

FAQs

Are tostadas supposed to be hard? ›

Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp.

Never with a fork and knife!” Use your thumb and pointer finger to pinch-grip the sides of the tostada and take small bites, starting with the side that has the fewest ingredients and then slowly working your way to the middle.

The word “Tostada” is Spanish for “toasted” and is the name of a Mexican dish that is served on a toasted or deep fried corn tortilla. The actual tostada (the toasted corn tortilla) is the base of the recipe and is topped with refried beans, cheese, meat, lettuce, and other toppings.

A corn tostada shell is flat-ish, crunchy, has a sturdy structure and a rough texture. It has the same texture as a tortilla chip. Tostadas are made from baked or fried corn tortillas.

The Secret to Flat, Crispy Shells

Here's the trick: Brush corn tortillas with oil and arrange in a single layer in a single layer on a baking sheet. Then, before baking, invert an oven-safe wire rack over the tortillas. The result: flat and perfectly crisp tostada shells.

As you can see, a tostada can be a good source of some essential nutrients like magnesium, fiber and iron. Note that a normal serving of tostadas is 2-3 tostadas.

Instead, take a small bite on one of the sides that has fewer ingredients. Then, slowly work your way to the middle while trying not to let any ingredients fall out. The smaller the bites, the better. Finally, using napkins is your best bet for eating messy foods like tostadas.

If your store carries them, they should be located by the hard taco shells or tortillas. Preheat oven to 350 degrees F. Spread tostada shells out in an even layer on 1-2 baking sheets. Heat for 4 to 5 minutes, or until warmed, keeping a close eye on them so they don't burn.

Tostadas can be found across Mexico. Toppings for tostadas are mostly the same as those used for tacos: a base layer of beans, cheese, sour cream, chopped lettuce, sliced onions, and salsa, which is then topped with diced and fried meat, usually chicken or pork, and also beef.

Tostadas, with a base of crunchy corn tortilla and various toppings are popular in Mexico and the Southwest US states, such as Texas, New Mexico, Arizona and California. They can be a little daunting to eat for the uninitiated, so this tutorial should be helpful to you!

Why do Guatemalans eat tostadas? ›

Tostadas are Guatemalan snacking food and associated with celebrations and holidays. While the ingredient list looks long, there is very little cooking, of which most can be done in advance.

Cuban tostada

In Cuban cuisine, tostada refers to a slice of handmade Cuban bread, cut lengthwise, buttered, and pressed. The bread is similar to French bread or Italian bread and is usually made in long, baguette-like loaves. It is the Cuban equivalent of toast.

Known as little boats, chalupas have a concave shape that allows them to hold plenty of fillings, while tostadas are flat and crispy, providing a sturdy base for stacking ingredients. The tostadas are made from frying or toasting stale day-old tortillas, while chalupas are a fresh tortilla deep-fried.

"The main difference is that a tostada is flat and made on a crispy tortilla shell, usually corn. Tacos, while they can be made in crispy corn shells, are most commonly seen soft, folded, with either corn or flour tortillas," says Jessica Formicola, chef and blogger at Savory Experiments.

Even if they are a little solid, they may be ok to eat - but if you see any spots of mold on the tortilla's surface, you should presume that the entire packet is bad and should be thrown away. There are a few other ways to tell if tortillas are past their shelf life.

Make sure not to over cook the tortillas as they will get hard and tough as they cool down. If you don't wrap them as they come off the stove they will not stay soft instead they will dry out. If your dough is sticking to the plastic wrap/baking paper your dough it to wet and it needs more flour.