If you’ve been following my stories on @thechutneylife, you know my summer has been filled with tostadas and chaat! Two things that have been on repeat for good reason- they’re fun and delicious but also quite simple (but still wow) to serve to guests. I especially love these tostadas because frying them up at home has been a game changer compared to the store bought ones that really don’t lend much flavor. I had no idea how easy it was to do at home! Really, you just have to brave the fear of hot oil and you’re good to go!
What to know before you make this recipe:
I use Mission White Corn Tortillas for these tostadas and they work great. You simply place a bunch of tiny slits in the tortilla so they get crispy and don’t get too many air bubbles during the frying process and then immediately salt them when they come out of the oil! I store them in an airtight container/bucket and they last for a couple weeks! You can also use a cookie cutter to cut out smaller circles from the tortillas for a more bite sized appetizer!
The topping on this tostada is simply my Chipotle Jalapeño Sauce mixed in with a bag of shredded coleslaw (cabbage) mix but you could also use my Cilantro Jalapeño Sauce instead! Both would be delicious! If I were you, I’d double up the sauce recipe so you have plenty !
How to Serve this to Guests:
- Two days ahead you can fry the tostada shells and make the chipotle sauce.
- The day you’re hosting, make the beans and chop up any toppings like sliced jalapeños, or cilantro for garnish etc.
- When I’m ready to serve to guests I heat the beans on the stove, arrange all the tostada shells on a few baking pans and top them with beans, cheese and then place them in the oven for 2-3 minutes on low broil to let the cheese melt.
- Then remove from the oven, top off with the slaw and serve (in my house I just yell “tostadas are ready!!” and everyone comes flocking to me lol)
I hope you all enjoyed this recipe and if you do make it, send me a picture or tag me over on @thechutneylife ! Happy Eating ?