Recipes for "tostadas"

Preheat the oven to 425. Arrange the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until browned and tender. Add taco seasoning directly to the pan; toss with the cauliflower using tongs until it’s well coated. (You might not need a full taco seasoning packet for this.) Return to the oven for 5-10 minutes to get it nice, soft, and roasty-delicious.

Heat 1/4 cup of oil in a large skillet. You want the oil to be hot enough so that a speck of water dropped in will sizzle across the top. Add your tortillas to the oil, a few at a time depending on size, and fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to remove excess oil, and repeat with remaining tortillas.

Top tortillas with warmed black beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Sprinkle with salt and lime juice as needed / wanted. OMG. Crunchy, creamy, tangy, and so darn good.

Preheat the broiler. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tablespoon of oil (or water) at a time to help the mixture move. I pureed for a minute or two but still left some texture.

In a food processor or blender, puree the cilantro, yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your tastes.

Place tortillas in the oven directly on the rack, taking care that the edges are supported (otherwise they will bend through the cracks and it will be bent in a funny shape). Let the tortillas bake for 3-5 minutes on both sides until they are browned and crispy.

Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.

Boil the whole chicken with 1 coarsely chopped onion and 1 clove chopped garlic. When cooked through, shred chicken and set aside.

Wash whole tomatoes and place them in a pan on the stove (no water, no oil). Heat them until the skins get roasted and the insides are soft, turning them frequently.

Put tomatoes, chipotles, and 1 clove garlic in the blender. Salt to taste and a little bit of water. Puree until smooth or to the consistency that you like.

Cut the other onion into large chunks or long, skinny strips. Saute the onion in a large pan with a little oil until translucent. Add tomato mixture and bring to a boil. Add shredded chicken and heat through.

Assemble tostadas with chicken mixture, queso, crema, salsa, and lettuce. Enjoy!

Coarse chop the peppers, coat with oil and spices. Roast at 400 for 20-30 minutes.

In a food processor, puree the black beans with the garlic. Add spices if you want.

Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!

Fry tortillas in oil over medium heat until blistered, golden brown, and very crispy. Blot lightly on a paper towel, and sprinkle with salt if desired. Place on a cooling rack and let cool fully. Store in an airtight container until needed.

Remove all but one tablespoon of the oil from the pan, and set heat to medium high. When hot, add shrimp and sear each side for just 30 seconds. The shrimp should still be almost raw inside.  Remove and let cool for 5 minutes.

Cut shrimp into small pieces, and add to a bowl. Add lime juice, chipotle, cumin, paprika, salt, olive oil, and ketchup. Mix well, cover, and transfer into the fridge for 1 to 8 hours.

To make avocado spread, mash avocado and salt with the back of a fork until it’s as smooth as you want. Stir in lime juice, jalapeño, and cilantro. Refrigerate until needed.

Remove shrimp from the fridge and mix in the red onion, tomato, cucumber, and cilantro. Taste for salt and adjust as needed.

To make tostadas, spread crispy tortillas with avocado spread, and top with the deviled shrimp. Finish with a drizzle of Mexican crema or thinned out sour cream.

Tostadas should be eaten as soon as they are dressed.

Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw in a large bowl. Stir until well blended. Add shredded cabbage and toss to coat. Refrigerate until ready to use.

Combine water, sofrito base, and cayenne pepper in a large skillet for the slaw. Bring to a boil over medium heat. Add shrimp to the boiling liquid, bring back to a boil, and cook until shrimp turn white and peachy-pink, and make a “C” shape, 3 to 5 minutes. Using a slotted spoon or spider, remove shrimp from the cooking liquid immediately.

Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.

Stir refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules together in a bowl for the tostadas. Spread each tostada shell with bean mixture, 1 to 2 tablespoons per tostada, or to taste. Sprinkle queso fresco crumbles evenly on each tostada. Place tostadas on the prepared baking tray in a single layer.

Broil under the preheated broiler until cheese begins to melt, 1 to 2 minutes. Watch that tostada shells do not burn.

Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada, and drizzle crema over all. Serve with lime slices, if desired.

Combine tuna, bell pepper, green onion, jalapeno, mayonnaise, balsamic vinegar, and garlic powder in a bowl; stir until just combined.

Spread mashed avocado evenly over tostadas. Squeeze lemon over avocado and sprinkle evenly with salt. Divide tuna mixture evenly over tostadas. Drizzle with hot sauce and more lemon juice if desired.

Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.

Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

Preheat oven to 400 degrees F (200 degrees C).

Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.

Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.

Brush oil over both sides of tortillas and arrange on a baking sheet.

Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.

Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).

Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

Preheat the oven to 375 degrees F (190 degrees C).

Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.

Bake in the preheated oven until crispy, 10 to 15 minutes.

Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

Divide tostada shells between 4 plates.

Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.

Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.

Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.

Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.

Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.

Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.

Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.

Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.

Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.

Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.

Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.

Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.

Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.

To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.

Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.

Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

Preheat the oven to 400 degrees F (200 degrees C).

Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.

Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.

While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.

Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.

Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.

Remove roast from pot and shred meat with 2 forks.

To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

Preheat the oven to 375 degrees F (190 degrees C).

Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.

Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.

Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.

Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.

Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.

Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.

Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.

Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

Mix tuna, mayonnaise, and salsa together in a bowl. Set aside.

Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes.

Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.

Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.

Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.

While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.

Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.

Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.

Heat the oil in a large skillet set over medium heat. Add the garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, about 1 minute.

Stir in the pumpkin and continue to cook, stirring often and adjusting the temperature as needed to keep the mixture at a simmer, until flavors meld and mixture thickens up, about 5 minutes. Turn off the heat and stir in the salt. Taste and season with more salt as desired.

Meanwhile, arrange the tostada shells on a baking sheet and bake until warmed through, about 5 minutes.

Add the beans to a medium bowl and toss with the lime juice. Optionally, microwave the beans until warmed through, about 1 minute.

Spread the pumpkin mixture evenly over the top of each warmed tostada. Divide the seasoned beans evenly among the tostadas on top of the pumpkin layer. Dollop with salsa or pico de gallo and serve with your choice of toppings.

Once assembled, the tostadas don’t store well. Instead, store any leftover pumpkin mixture and beans in separate airtight containers in the refrigerator for up to 3 days, then assemble on a warmed tostada with toppings as directed.

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Divide tostada shells between 4 plates.

Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.

Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.

In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.

Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.

Place salmon in the prepared baking dish and sprinkle with cilantro, garlic salt, and pepper. Coat each side of the tortillas with cooking spray and place on a baking sheet.

Place tortillas on the top rack of the preheated oven and salmon on the bottom rack. Bake tortillas, turning them periodically, until crispy, about 15 minutes. Bake salmon until it flakes easily with a fork, about 20 minutes.

Meanwhile, puree black beans, hot sauce, chili powder, and cumin in the bowl of a food processor until it forms a thick, chunky paste.

Spread 1/4 of the bean paste onto each tortilla. Top with avocado and cherry tomatoes. Break apart cooled salmon and divide amongst tortillas. Top with green onions, radishes, salsa, and sour cream.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.

Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.

Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.

Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.