A tostada is just a tortilla that’s fried until crisp. Learn how to make tostadas in the oven or on the stovetop with a few tips and tricks.
What is a Tostada?
Tostadas are crisp, flat tortillas used as an edible base for toppings. You can purchase tortillas already made into tostadas, but homemade tastes way better! Follow these fuss-free methods and learn how to make tostadas at home.
Equipment
The materials you need to prepare tostadas from scratch depends on the method you choose. For fried tostadas, use a griddle or nonstick, cast-iron, or stainless steel skillet. For baked tostadas, all you need is a baking sheet and some foil.
How to Make Tostadas
The full recipe with measurements is in the recipe card below.
Bake Tostadas in the Oven
I love baking corn tortillas in the oven to make tostadas. It uses less oil and lets you toast several at once.
Step 1: Adjust the rack to the upper-middle position and preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or foil.
Step 2: Brush the corn tortillas on both sides with a neutral oil and poke them lightly with a fork. Bake for 8 to 10 minutes until golden brown and crispy, flipping the tortillas halfway through.
Fry the Tostadas in a Skillet
Step 1: Warm ¼ cup of oil in a skillet over medium-high heat. Then, lightly poke the corn tortilla with a fork.
Step 2: Once the oil is shimmering, carefully place the corn tortilla into the oil, away from you. Cook for 25-35 seconds.
Step 3: Flip and cook for 5-10 seconds.
Step 4: Transfer the corn tortilla to a wire rack set over a rimmed baking sheet or a plate lined with paper towels to allow it to dry. Repeat with the remaining corn tortillas.
Expert Tips
- Fry corn tortillas individually. When frying, cook the tortillas one at a time to ensure they crisp evenly.
- Let them dry. For perfectly crispy pan-fried tostadas, let them dry on a wire rack or blot away any excess oil with paper towels after cooking.
- Keep the tostadas warm. Transfer the crispy tostadas to a tortilla keeper to keep them warm.
Pair your crispy tostadas with one of these dinner recipes!
Serving Suggestions
You might already have a meal planned, or perhaps you need some inspiration for how to use tostadas, so here are a few suggestions!
- Salsa: Pico de Gallo, Chunky Salsa, Mango Pico de Gallo, Pineapple Corn Salsa
- Ceviche: Ceviche de Camaron Tostada
- Soup: Pozole
- Toppings: Refried Beans, Shredded Beef, Shredded Chicken, Mexican Rice
Check out this article with even more ideas for what to eat with tostadas.
Frequently Asked Questions
How long to fry corn tortillas to make tostadas?
For best results, fry corn tortillas for 30-45 seconds, flip, and cook them for 5-10 seconds to get them crispy and ready for your meal.
What’s the best oil for frying corn tortillas?
I use avocado oil because of its high smoking point, making it perfect for frying. But use what you have on hand.
What’s the proper way to eat a tostada?
Tostadas are a mess – that’s how it is. The juices will drip all down your hands, the tostada will break, and the toppings with fall off. It’s all a part of the experience, so go for it. And the best part? Just break another tostada and scoop up the leftover toppings on your plate.
More Kitchen Tips:
How to Make Tostadas
- 4 corn tortillas
- neutral oil, as needed
- Adjust the rack to the upper-middle position and preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or foil.
- Brush the corn tortillas on both sides with a neutral oil and poke them lightly with a fork. Bake for 8 to 10 minutes until golden brown and crispy, flipping the tortillas halfway through.
- Warm ¼ cup of oil in a skillet over medium-high heat. Then, lightly poke the corn tortilla with a fork.
- Once the oil is shimmering, carefully place the corn tortilla into the oil, away from you. Cook for 25-35 seconds.
- Flip and cook for 5-10 seconds. Transfer the corn tortilla to a wire rack set over a rimmed baking sheet or a plate lined with paper towels to allow it to dry. Repeat with the remaining corn tortillas.
- Fry corn tortillas individually. When frying, cook the tortillas one at a time to ensure they crisp evenly.
- Let them dry. For perfectly crispy pan-fried tostadas, let them dry on a wire rack or blot away any excess oil with paper towels after cooking.
- Keep the tostadas warm. Transfer the crispy tostadas to a tortilla keeper to keep them warm.