Guatemalan Tostadas Recipe
The tostadas are made by frying or baking tortillas until they become crispy and golden brown. Once prepared, they can be topped with various ingredients such as refried beans, shredded lettuce, tomatoes, avocado, and cheese.
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Servings: 8 Servings
Calories: 253 kcal
Equipment
- Large frying pan: Used to fry the tortillas and cook the toppings.
- Mixing bowl: Used to prepare the salsa and marinate the meat.
- Cutting board: Used for chopping and slicing ingredients.
- Knife: Used for cutting and preparing various ingredients.
- Wooden spoon: Used for stirring and mixing ingredients while cooking.
- Tongs: Used to flip and handle the tortillas while frying.
- Serving platter: Used to present the finished tostadas for serving.
Ingredients
- 8 corn tortillas
- 2 cups black beans cooked
- 1 cup lettuce shredded
- 1 cup tomatoes
- 1 cup queso fresco cheese or any crumbly cheese of your choice
- 1/2 cup red onions diced
- 1/4 cup cilantro hopped fresh cilantro
- 1/4 cup sour cream
- 1 avocado sliced
- 2 tablespoons oil vegetable
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a skillet over medium heat.
- a. Ensure the oil covers the entire surface of the skillet.
- b. Wait for the oil to reach the desired temperature before proceeding.
- c. Use a heat-resistant spatula to evenly distribute the oil in the skillet.
- d. Adjust the heat if needed to prevent the oil from smoking.
- Fry the corn tortillas in the hot oil until they become crispy and golden brown on both sides.
- a. Gently place one tortilla at a time into the hot oil.
- b. Allow each tortilla to fry for approximately 1-2 minutes per side.
- c. Use tongs or a spatula to carefully flip the tortilla to ensure even frying.
- d. Monitor the color of the tortillas to prevent burning.
- Transfer the fried tortillas to a paper towel-lined plate to remove any excess oil.
- a. Use a slotted spatula or tongs to remove the tortillas from the skillet.
- b. Allow the excess oil to drain on the paper towels.
- c. Arrange the tortillas in a single layer to prevent them from becoming soggy.
- Heat the black beans in a small saucepan over medium heat until warmed through.
- a. Add the cooked black beans to the saucepan.
- b. Stir the beans occasionally to prevent sticking or burning.
- c. Heat the beans for approximately 5-7 minutes or until they are thoroughly heated.d. Season the beans with salt and pepper to taste.
- Prepare the toppings by chopping the lettuce, tomatoes, red onions, cilantro, and avocado.
- a. Wash and dry the lettuce leaves before shredding.
- b. Dice the tomatoes into small, bite-sized pieces.
- c. Finely chop the red onions to add a tangy flavor.
- d. Roughly chop the fresh cilantro for a vibrant garnish.
- e. Slice the avocado lengthwise and remove the pit before peeling.
- Crumble the queso fresco cheese for sprinkling on top of the tostadas.
- a. Use your hands or a fork to break the cheese into small crumbles.
- b. Ensure the cheese is evenly crumbled for consistent distribution.
- c. Adjust the quantity of cheese according to personal preference.
- Assemble the tostadas by spreading a layer of black beans onto each fried tortilla.
- a. Spoon a generous amount of black beans onto the center of each tortilla.
- b. Use the back of the spoon to spread the beans evenly.
- c. Leave a small border around the edge for easy handling.
Notes
Prepare ingredients in advance: Get everything ready before starting to cook.
Warm tortillas before frying: Slightly warm tortillas for increased pliability.
Use non-stick pan or oil: Ensure the frying pan is non-stick or add a small amount of oil to prevent sticking.
Longer meat marination: Marinate the meat for an extended period to enhance its flavor.
Customize toppings and salsa: Adjust the toppings and salsa according to personal preferences.
Garnish with fresh herbs or lime: Sprinkle fresh herbs or add a squeeze of lime for added freshness.
Serve immediately after assembling: Enjoy the tostadas while they are still crispy and fresh.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 133mg | Potassium: 426mg | Fiber: 8g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mg
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