Corn Tostadas

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Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

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Classic tostadas, crisp and delicious.


  • Vegetable oil for frying
  • 1 dozen stale corn tortillas, quartered
  • Kosher salt


  1. Heat about ¾ inch of vegetable oil in a heavy sauté pan over medium-high heat. (Set the pan on a back burner, for safety). Line a plate with paper towels or set a rack over a second pan.
  2. When the oil is hot, fry the tortillas a few at a time until they are crisp and golden brown. Drain them well and sprinkle them while still warm with a little kosher salt. Serve immediately.