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Lilly’s Table

 
 
Guacamame Salad
© Lillys-Table.com Photo of Homemade Tostada Shells
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Homemade Tostada Shells

from Guacamame Tostadas with Eggs, the Week of May 4, 2014.
View the previous recipe for this meal.

Store bought tostadas often lack in flavor, texture and character. When feeling extravagant, sear or bake corn tortillas in a generous splash of vegetable oil until they become crispy and perfect for your favorite tostada toppings.

Ingredients

  • 3 tablespoons vegetable oil (high heat), more or less
  • 4 corn tortillas, more or less
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Select a pan that is just big enough for your tortilla with at least 2-3 inch high sides. Pour the oil in a skillet over medium heat. The bottom of the pan should be coated. If as you are frying the tortillas the oil is no longer coating the pan, plan to add more oil.

Place the corn tortilla in the hot oil. Sear the tortillas on each side for 3-6 minutes until they are crisp. Usually one at a time will get the job done faster.

Place the crispy tortillas on drying rack or splatter guard screen. Sprinkle each side with a pinch of salt.

If you make them ahead and want them hot for dinner, just spread on a baking sheet and heat for about 3-5 minutes at 375 or in a toaster oven.