Homemade Tostada Shells
These homemade tostada shells hold a special place in my kitchen. My dear friend Sandy’s significant other, Louie Calderon, who is part Guatemalan, is the one who taught me how to make them. We enjoyed them together during a delicious Cinco de Mayo celebration back in 2016, and I’ve been making them for my family ever since.
Recipe Steps
There’s something so satisfying about making tostadas from scratch – – the texture, the flavor, and that perfect crisp bite. I did test cooking them in the air fryer, but we found the texture just wasn’t the same, and they didn’t get that beautiful golden color. For us, frying is still the best method. That said, they reheat really well in the air fryer at 350°F for a minute or two, making leftovers just as enjoyable.
If you don’t want to make your tostadas from scratch, you can try frying some tortillas at home or buy tostadas from the grocery store.
Here the tostada is topped with my Instant Pot Refried Beans, Instant Pot Chicken Taco meat, homemade salsa, sour cream, and guacamole.
Topping your tostadas is limited only by your creativity. This tostada had the Instant Pot refried beans, carne asada, cilantro, sour cream, and cilantro crema.
With what will you top your tostadas?
You may also want to check out my Instant Pot Mexican-style rice, Mexican Rice, Mexican Street Corn Salad, and Guacamole recipes for other additions to your meal.
Homemade Tostadas Shells
Equipment
- 1 Cast-iron pan
- 1 gallon storage bag or parchment paper
Ingredients
- 1½ C water
- 2 C heaping Masa (Instant Corn Masa Flour)
- 1 tsp. salt
- neutral oil for frying ½ - 1" deep in the pan
- salt for finishing tostada shells optional
Instructions
Make the Dough
- In a medium bowl, combine the masa and salt. Mix with a fork. Gradually add the water, stirring until the dough starts to come together.
- Switch to using your hands and knead until a smooth ball forms. The texture should feel like soft playdough. If the dough is too dry, add water 1 tablespoon at a time until the right consistency is reached.
Roll and Cut the Tostadas
- Cut open a large storage (zip-top) bag along the sides so it opens flat—this will keep the dough from sticking.
- Take a small ball of dough and place it between the plastic. Roll it out to about ⅛-inch thick.
- Use a medium bowl or round cutter to cut into circles. Place each round between sheets of wax paper to keep them from drying out while you finish the rest.
Fry the Tostadas
- Heat ½ to 1 inch of oil in a cast-iron skillet over medium-high heat to about 350°F.
- Carefully place a tostada round into the hot oil and fry for 1½ to 3 minutes per side, or until golden brown and crisp. I did test cooking tostadas in an air-fryer, but didn't like the texture or color achieved.
- Tip: If the oil is too hot, it will smoke. If it’s not hot enough, the tostadas will absorb too much oil and become greasy.
Drain and Season
- Transfer the fried tostadas to a paper towel–lined plate to drain. Sprinkle lightly with salt on both sides while still warm. Let cool.
Serve
- Top each tostada with refried beans, your favorite taco meat, and all your favorite toppings.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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