Ingredients: |
Ingredients: Grapeseed oil, canola, or other high smoke-point cooking oil
12 corn tortillas
Salt
Refried beans (2 15-ounce cans, or you can make your own refried beans)
1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
2 medium tomatoes, chopped
1-2 chopped peeled and pitted avocados or guacamole
8 ounces grated Monterrey Jack
1 cup of Salsa
A handful of chopped fresh cilantro
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Directions: |
Directions:Optional pre-frying step: to help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so. Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough. 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. If not, the oil is not hot enough.) Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.
Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.
To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven. To prepare one's tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.) Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice). |
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