I’ve said it once before and I’ll say it again. Homemade tortillas hit different. And that goes for tostadas as well!
If you’ve never had a tostada let me put you on real quick. It’s essentially a raw corn tortilla fried in oil, making it crispy and kinda like a big, flat tortilla chip. You put toppings on it just like you would a taco and you enjoy! It’s absolutely delicious and the possibilities are endless with this one.
The first time I had a tostada I was a few weeks ago when I was in Virginia. I went to this Mexican eatery called Lilly’s Little Mexico where I ordered tostadas de quinoa. It’s a fried homemade tortilla topped with refried beans, mexican quinoa, lettuce, queso fresco, and sour cream. It was sooooo good! It truly inspired me to make these tostadas at home!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Easy Homemade Corn Tostadas
Homemade tostadas are great for when you want to taste authentic mexican cuisine made right from your kitchen.
- 1 cup masa harina
- 1 & 1 tsp warm water
- 1 pinch salt
- 2 cups vegetable oil
- Combine masa harina with salt and slowly add warm water.
- Mix with your hands until a springy dough is created. It should not be sticky or crumbly.
- Wrap dough in damp paper towel and let rest in bowl for 30 minutes.
- After 30 minutes, cut dough into 5-6 pieces and roll each piece flat using a rolling pin.
- Cut the dough into circles using a bowl or knife, and set aside to fry.
- Fry each piece of dough in a deep pan with oil on low to medium heat until the tostada is golden and crispy on both sides.
- Set aside and allow all excess oil to drip off, then serve with toppings of choice.