Content

• Steps
• Method 1 of 3: Traditional Deep Fried Seashells
• Method 2 of 3: Toastad Shells in the Oven
• Method 3 of 3: Microwaving Toastad Shells
• Tips
• Warnings
• What do you need

The Mexican dish tostadas, formerly known as tostada compuesta, literally translates to "fried salad". Traditionally, tostada is a deep-fried corn tortilla, but low-calorie tostada shells can be cooked in the oven or microwave. The shell is filled with layers of fried bean salad, guacamole, chopped tomatoes, chopped olives, sour cream, shredded lettuce and grated cheese. You can also use beef, pork, or chicken.

Steps

Method 1 of 3: Traditional Deep Fried Seashells

1. 1 Fried tostadas are the most authentic, but also more fatty. Traditionally, they are deep-fried in vegetable oil. This is the most traditional method, but if you are keeping fit, you can bake the shells in the oven or microwave.
2. 2 Pour about 0.6 cm of vegetable oil into a heavy skillet.
3. 3 Heat the oil. Check its temperature by dipping a small piece of tortilla into the center of the pan.If it immediately hisses and fries, the butter is ready.
4. 4 Take the corn tortilla with tongs and gently place in the pan. The outer edges, as well as the center, should bubble. Be careful not to spray oil.
5. 5 Saute until the edges are golden brown and then turn over the tortilla. Depending on your stove, it can take 8-10 seconds or up to 30 seconds per side. The finished tostada should be light to medium brown.
6. 6 Remove the toastad from the pan. Chill the seashells on a plate covered with paper towels.
7. 7 To keep the toastada warm, place them in an oven preheated to 120 degrees Celsius.

Method 2 of 3: Toastad Shells in the Oven

1. 1 Oven shells are considered a low-calorie alternative to fried tostad. Many chefs believe that this does not affect the taste.
2. 2 Preheat oven to 204 degrees Celsius.
3. 3 Lightly oil the corn tortillas on both sides. Season with salt, pepper, or chili for extra flavor.
4. 4 Place the tortillas on a baking sheet.
5. 5 Repeat with the rest of the tortillas. Usually, 4-6 tortillas are placed on a baking sheet.
6. 6 Bake the tortillas for 3-5 minutes on the first side, until crisp and golden brown.
7. 7 Remove the baking sheet from the oven, turn the tostada over, and repeat the process.
8. 8 Additionally: You can bowl the tostadas by baking in muffin tins and crushing with cookie cutters.

Method 3 of 3: Microwaving Toastad Shells

1. 1 You can cook crispy shells with absolutely no oil and very low fat in the microwave. This is a tedious method if you are making more toastad.
2. 2 Line the microwave base with two layers of paper towels. They will absorb moisture and create a crispy texture.
3. 3 Place a few tortillas on a rolling base directly on paper towels. Make sure that the edges of the cakes do not overlap.
4. 4 Cover the scones with another layer of paper towels. Cook on high heat for 1 minute.
5. 5 Open the microwave and remove the top layer of paper towels. Turn the tortillas over and cover again with paper towels. Cook on high heat for another 1 minute.
6. 6 Additionally: After cooking the seashells, you can also reheat the toastad filling in the microwave.
7. 7finished>

Tips

• Sea salt, lemon salt, ground red pepper, or cayenne can enhance the flavor of the toastad. If baking, add the spices after applying the oil, or if frying, add after removing the toastad from the pan.
• Instead of throwing away stale tortillas, make a tostada out of them.
• Tostada can be stored in a tightly closed bag for several days and will still be fresh.
• For extra flavor, try grilling toastada.

Warnings

• Watch your tortillas while baking them in the oven. If they stay there for too long, the oil can catch fire.
• Be careful when toasting the toast, as the hot oil may splash. Do not let children and inexperienced cooks fry toastada in oil unattended.

What do you need

• Vegetable oil
• Corn tortillas
• Pan
• Forceps
• Paper towels
• Baking tray
• Additional seasoning, such as lemon salt, ground red pepper, or cayenne pepper