Before you cook
Background Recipe story & origin
Tostadas (toasted ones) are crispy fried or toasted flat tortillas topped with various ingredients-essentially open-faced tacos on a crunchy base. The dish has pre-Hispanic origins; toasting tortillas for preservation and texture predates Spanish contact. Modern tostadas are topped with refried beans, meat (chicken tinga, tuna, ceviche), lettuce, crema, cheese, and salsa. The tortilla should be fully crispy, providing textural contrast to toppings. Tostadas are street food and home cooking, found at markets, taquerias, and marisquerías (seafood tostadas are particularly popular). They're messier than tacos-meant to be eaten immediately, requiring two-handed navigation. The dish represents Mexican antojitos and the endless variations possible with corn tortilla bases. Regional variations feature different toppings: Sinaloan seafood tostadas, Mexico City chicken tinga, and countless local specialties.
Before you start Equipment you'll need
- skillet — Provides flat surface for warming chicken tinga and refried beans until hot
Safety Safety & allergen notes
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
-
Heat the components
Warm chicken tinga and refried beans.
-
Assemble to serve
Spread beans on each tostada. Top with chicken tinga, lettuce, avocado, queso fresco, drizzle of cre...
Prep Get set first
About 10 min of prep
- Prepare skillet
This recipe takes about 35 minutes total.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Heat the components
Warm chicken tinga and refried beans.
-
Assemble to serve
Spread beans on each tostada. Top with chicken tinga, lettuce, avocado, queso fresco, drizzle of crema, and salsa.