Add 8 corn tortillas in batches and cook until they're crisp. Drain the tostadas on paper towels. For baked tostada shells, heat the oven to 450°F. Place 8 corn tortillas onto 2 baking sheets.

Try our favorite recipes for your next Cinco De Mayo party! TIP: For perfectly crispy tostadas, make sure to use 100% corn ...

These easy and delicious Creamy Chipotle Chicken Tostadas are loaded with flavor. This is a great leftover meal featuring ...

To make chips, slice the tortillas into 6 wedges. (Leave the tortillas whole if you’re making tostadas.) Cover a large swath of countertop with clean brown paper bags, newspaper, kitchen towels ...

Season with additional salt to taste, if needed. Top each tostada with a generous dollop of avocado crema, spreading it to coat the surface. Mound trout salad over the crema, distributing the ...

Serve immediately with baked tostadas or tortilla chips (see below). Make the tortilla chips: Pour oil into a large skillet until it’s about 1 inch deep. Heat over medium-high heat until the oil ...

These Steak Tostadas are packed with bold flavors and fresh textures! Juicy, seared steak is layered on crispy tostadas and topped with a vibrant Mexican coleslaw salsa made from cabbage ...

1 Mince Mix the ingredients together, cover and refrigerate for at least 30 minutes. 2 Tostadas Divide the mixture into 8 equal portions and roll into meatballs. 3 Place one of the meatballs on a mini ...

Cut the bread into smaller circles to make these finger-sized. Rye is nice and chewy to complement the soft flavours of the salmon and cucumber. Using a teaspoon is the easiest way to remove the ...