Tostadas

By Rick A. Martínez

Updated Oct. 5, 2023

Tostadas
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes (homemade tostadas)
Rating
4(590)
Comments
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In Spanish, tostada is used as an adjective and a noun to refer to a tortilla that has been toasted on a comal or griddle, crisped in the oven, or in some regions of Mexico, fried until golden brown. Stateside, store-bought corn tortillas are made using preservatives to extend their shelf life, but they can also add a sour taste and smell to the product. This is masked by toasting or frying them, which enhances the flavor of the corn, making them taste more like something you would find in Mexico. Tostadas can be used to hold whatever fillings you want to pile on top, but in this recipe, chorizo and canned beans make a quick meal perfect for breakfast, lunch or dinner.

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Ingredients

Yield:4 servings

    For the Chorizo and Beans

    • 3tablespoons vegetable oil
    • 12ounces raw chorizo (casings removed, if necessary)
    • 3garlic cloves, finely chopped
    • ½medium white onion, chopped
    • 2(15-ounce) cans black beans, drained, or 3 cups frijoles de olla
    • 1cup low-sodium chicken broth
    • Sea salt
    • 8prepared tostadas, warmed (or, to make from scratch, see recipe below)
    • Crumbled queso fresco or Cotija cheese, chopped cilantro, chopped onion, salsa, crema, shredded lettuce, sliced avocado and lime wedges, for serving (optional)

    For the Tostadas

    • 1cup vegetable oil
    • 8(5- to 6-inch) corn tortillas
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1156 calories; 90 grams fat; 12 grams saturated fat; 1 gram trans fat; 57 grams monounsaturated fat; 16 grams polyunsaturated fat; 63 grams carbohydrates; 18 grams dietary fiber; 2 grams sugars; 29 grams protein; 1135 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the chorizo and beans: Heat oil in a large (12-inch) skillet over medium-high. Cook chorizo, breaking up the meat in the skillet, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl, leaving as much oil in the pan as possible. Cover to keep warm.

  2. Step 2

    Reduce heat to medium, add garlic and half of the onion to the skillet and cook, stirring often, until tender and beginning to brown, 4 to 6 minutes. Add beans and broth. Bring to a boil over medium-high and cook, stirring occasionally and scraping the bottom of the pan, until liquid is slightly reduced, about 5 minutes. Taste and season with salt, if necessary.

  3. Step 3

    Using a potato masher, smash beans in the skillet until no whole beans remain and the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary. Let cool slightly; the mixture will thicken a bit more as it sits. Cover to keep warm.

  4. Step 4

    Make tostadas, if not using prepared: Heat oil in a small (8-inch) skillet over high until it bubbles vigorously when the edge of a tortilla touches its surface. Fry 1 tortilla at a time, turning once using tongs, until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to a sheet pan lined with paper towels. Repeat with the remaining tortillas.

  5. Step 5

    Reheat chorizo, if necessary (30 to 60 seconds in the microwave). Warm beans in the same skillet over medium heat, stirring and adding up to ¼ cup of water to thin them out, if necessary. Spread about ⅓ cup refried beans over each tostada, then evenly distribute chorizo on top. Serve as you like with queso fresco, cilantro, reserved onion, salsa, crema, lettuce, avocado and lime.

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Ratings

4 out of 5
590 user ratings
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Comments

Stewart

Even as a devoted carnivore, I've discovered that I like soy chorizo as much, if not more, than the traditional raw Mexican chorizo I grew up with in Texas. This would be a perfect use for it. If you have a Trader Joe's nearby, theirs is great, but it's available at most large supermarkets these days. Plus "soy chorizo" means "I am sausage," which just makes me giggle every time.

B Lou

I agree that soy chorizo es delicioso. I make my tostadas by placing corn tortillas on cookie sheets and baking at 400 F for about 10 minutes or until nicely crisped (bien dorado, as my sister says).

Barb Cone

I grew up making tostadas, enchiladas, carne asada and other Mexican dishes. My mother, who'd grown up on an Arizona cattle ranch near the Mexican border, was taught to cook by their Mexican cook and in turn my mother taught me. One change I've made over the years is to heat the oven to 350 degrees and put a couple cookie sheets covered with foil in the oven to warm. Then I brush the tortillas with good olive oil and let them get crispy on both sides after turning them once.

Mike

Question: Does this recipe call for Mexican chorizo or Spanish? Usually the Mexican tends to melt?

Roxy Feldman

Recipes usually say to rinse canned black beans. Yes or no??

John Gray.

Too spicy for us. Otherwise excellent. Will reduce chorizo by 25% next time

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