Tostadas are corn tortillas that have been baked or fried until crispy and topped with things like refried beans, cheese, chicken, ground beef, and many other toppings.
6 MASAMOR Corn Tortillas
1 cup refried beans, warm
2 cups cooked and shredded skirt steak or your favorite meat veggie or seafood
3 cups shredded romaine lettuce
1 medium size tomato chopped
1/2 small onion diced
1 cup crumbled queso fresco (Feta and Parmesan are a good substitution)
1 avocado diced or sliced
1/2 cup Sour Cream or Creme Fraiche
A good salsa of your choice
For the tostadas:
Preheat the oven to 200°C and spray two large baking sheets with cooking spray.Lightly spray both sides of the tortillas with cooking spray or oil and place them in a single layer on the prepared baking sheets. Lightly season them with salt. Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip.
In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one corn tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt. Let cool before serving.
For the meat:
You can use leftover meat or braise it fresh. Shred it or cut in small bite-size pieces. For this you will need 500g of Skirt steak or other cut 1/4 pc. of a small onion, 2 garlic cloves, and 1 bay leaf. Place the ingredients in a stock pot filled with water and cook over medium heat. Cooking time will be about 2 hours until meat is tender enough to be shredded. Let it cool, season with salt and pepper. Meat cooked this way is great for tacos, sopes sandwiches and much, much more.
Now to the assembly process
Spread a small amount of the refried beans on one side of each tostada. About 2 tablespoons. Then add the shredded meat evenly among the tostadas. Top the tostada with lettuce, onion, and tomato. Sprinkle with the crumbled cheese and avocado. Let your guests or family members add the cream to their liking. Serve immediately.