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These homemade Tostadas are crunchy and easy to make! Crispy fried corn tortillas topped with refried beans, ground beef or chicken, cheese, and all the best toppings are a perfect family friendly dinner idea. 

Love Mexican recipes? You’ll want to try out our Mexican Picadillo, Gorditas, and Chile Rellenos.

Homemade tostadas topped with chicken Tinga drizzled with crema.


 

Why I Love This Recipe

  • Easy: Making your own homemade tostada shells is a quick and easy process. Plus it’s a fun way to use up any leftover corn tortillas you may have.
  • Versatile: Switch up the meat to make this tostada recipe how you want!
  • The Toppings: Just like with tacos, these tostadas can be loaded up with all the best toppings making them completely customizable and loaded with flavor.

Ingredients

Ingredients needed to make homemade tostadas on the counter, corn tortillas, oil and salt.

Tostada Toppings

How to Make Tostadas

Fried tostadas on a wire rack with a bowl of salt.

Prepare a large baking sheet with a wire cooling rack, set it aside. Heat the oil in a large skillet over medium high heat, once the oil is heated add the corn tortillas one at a time and fry until crispy, approximately 30-45 seconds. Using tongs, flip the tortilla and fry the other side. Tortillas should be lightly golden on both sides. 

Collage showing how to top a tostada with refried beans and then shredded chicken on top.

Prepare the toppings, the recipe card below walks through making Chicken Tinga but you can easily switch to use ground beef cooked with taco seasoning. Warm the refried beans.

Layer the crunchy tostada shell with refried beans, meat, cheese, shredded lettuce, radishes, salsa, and drizzle with crema or sour cream. Serve these tostadas warm.

Overhead image of a tostada topped with beans, chicken, cheese, lettuce, radishes and drizzled with crema.

Storage & Make Ahead Information

  • Make Ahead: Prepare all of the toppings ahead of time and store them in the refrigerator until needed. Heat up the beans and meat as needed when ready to serve. Tostada shells are best fresh.
  • Leftovers: Store any remaining toppings in sealed container in the refrigerator. Tostada shells can be stored in a bag or container at room temperature for 5-7 days.

Easy Homemade Tostada Recipe

5 from 1 vote
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Servings: 8
Author: Serene
These homemade Tostadas are crunchy and easy to make! Crispy fried corn tortillas topped with refried beans, ground beef or chicken, cheese, and all the best toppings are a perfect family friendly dinner idea. 
Tostadas topped with chicken tinga, drizzled with crema.

Ingredients  

Chicken Tinga

  • 1 tablespoon avocado oil
  • 2 pounds chicken thighs boneless, skinless
  • 4 cups water
  • ½ white onion quartered
  • 1 bulb garlic top cut off
  • 1 bayleaf
  • 4 roma tomatoes stems cut off
  • 2 chipotle peppers in adobo
  • 1 tablespoon adobo sauce
  • ½ teaspoon ground cumin
  • ½ teaspoon Mexican oregano
  • 1 teaspoon salt

Tostada Shells

Toppings

Instructions 

Chicken Tinga

  • Heat oil in a large dutch oven over medium heat. 
  • Sprinkle the chicken with a small amount of salt. Sear the chicken in the dutch oven turning to sear both sides. 
  • Pour water into the pot, ensuring that the chicken is completely covered. Add more water as needed to fully cover. 
  • Add the onion, garlic, and bayleaves. 
  • Bring to a simmer and let cook for 20 minutes or until chicken is cooked through and easily shredded. 
  • Remove the chicken from the pot and set aside. 
  • Add the tomato to the pot of water and let simmer for several minutes until the peel starts to come off. 
  • Remove the tomato, onion and garlic from the pot and add to a blender. 
  • Pour in 1/2 cup of the broth into the blender. 
  • Add the chipotle pepper, adobo sauce, and the seasonings. 
  • Blend until smooth. 
  • Pour the sauce into a clean skillet or braising pan, heat over medium heat. 
  • Shred the chicken and add to the chipotle sauce in the skillet. Stir to coat the chicken. 
  • Cook for 10 minutes. 

Tostadas

  • Prepare a large baking sheet with a wire cooling rack, set aside. 
  • Heat the oil in a large skillet, once the oil is heated add the corn tortillas one at a time and fry until crisped, approximately 30 seconds. Using tongs, flip the tortilla and fry the other side. Tortillas should be lightly golden on both sides. 
  • Remove the fried tortilla and set on the wire cooling rack, sprinkle with sea salt. 
  • Continue until all tortillas are fried. Add more oil as needed to fry all the tortillas.
  • Assemble the tostadas by spreading a layer of refried beans, topped with chicken Tinga. Add the remaining toppings as desired, shredded lettuce, radishes, crumbled queso fresco, cilantro and a drizzle of crema. 

Notes

  • Make Ahead: Prepare all of the toppings ahead of time and store them in the refrigerator until needed. Heat up the beans and meat as needed when ready to serve. 
  • Leftovers: Store any remaining toppings in sealed container in the refrigerator. Tostada shells can be stored in a bag or container at room temperature for 5-7 days.

Nutrition

Calories: 398kcal | Carbohydrates: 15g | Protein: 20g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 784mg | Potassium: 373mg | Fiber: 3g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by the talented KJandCompany.co


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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