Ingredients
(Makes 6-8 tostadas)
For the Tostada Shells & Base:
6-8 corn tortillas (white or yellow)
Vegetable oil (for frying)
Or: Store-bought tostada shells for a shortcut.
1 can (15 oz) refried beans (black or pinto), warmed or 1 cup of homemade beans.
For the Seasoned Beef (Picadillo):
1 lb ground beef (80/20 or 90/10)
1/2 medium white onion, finely chopped
2 cloves garlic, minced
1 medium tomato, finely chopped (or 1/2 can diced tomatoes, drained)
1-2 chipotle peppers in adobo sauce, minced (for smokiness & heat) or 2 tablespoons tomato paste + 1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano if available)
1/2 cup beef broth or water
Salt and black pepper to taste
For the Fresh Toppings (Choose your favorites):
Shredded lettuce (iceberg or romaine)
Diced tomatoes
Diced white onion or sliced red onion
Sliced avocado or guacamole
Queso fresco or Cotija cheese, crumbled (sub feta if needed)
Mexican crema (sub sour cream thinned with a little milk or lime juice)
Fresh cilantro, chopped
Pickled jalapeños
Lime wedges
Salsa or hot sauce of choice
Quick Steps:
--Fry tortillas until crispy.
--Cook beef with onion, garlic, and spices.
--Warm refried beans.
--Assemble (order is key): Beans > Beef > Lettuce/Tomato > Crema > Cheese > Cilantro > Lime.
--Serve immediately.
