Cooking Enthusiasts: Oven Baked Tostada Shells
Oven Baked Tostada Shells.
This is more technique than recipe. It produces tasty tostadas with minimal oil used, and much less mess than frying in oil.
Also, total bake time is about 20 minutes depending on doneness - But ideally, this process allows flexibility while you are prepping, chopping, slicing, dicing or cooking, with little clean up.
These bake very flat, with virtually no curling. I used the minimal amount of oil and chose corn oil as these are corn tortillas, but any neutral tasting oil is fine. Add salt to taste if desired.
For best results, good quality, heavy baking trays of identical size, model and make work best as these stack or nest inside one another.
Allow shells to cool on a flat surface when done for at least 5 minutes BEFORE topping as they crisp and break to the bite best - cooled, ensuring minimal shattering and mess.
I found that too light a coat of oil will produce a chewy or tough shell, so if you use 10 grams oil per six shells, you should get crispy shells that don’t shatter or ‘tug’ to the bite.
Preheat oven to 400° F. Start with 10 minutes first side bakingon a single leayer, then flip and bake second side 10 minutes. If more browning is desired, as ovens vary, bake and check at 3-4 minute intervals to prevent over-baking.
Once you have desired bake time down, ensuinng tostadas should yield consistent results.
Bake no more than 4 stacked trays or 18 total tortillas at a time to ensure consistency of doneness.
Finally, these tostadas in video were kept simple. In no way was I demonstrating an 'authentic recipe'.
JUST demonstrating technique for baking shells, base layer spread and initial layer of topping. Please top as you desire keeping excess liquid in check, to fully enjoy.
AUDIO: Grass Skirts by Beacon Trees
AUTHENTIC Mexican Tostada Recipe - Crispy Fried Corn Tortillas!
Authentic Mexican Tostadas
Servings: 10 tostadas
Ingredients:
~~~Shredded Chicken~~~
1 lb chicken tenders, uncooked
1/4 cup water
1 Tbsp taco seasoning
1/2 cup taco sauce, divided
Salt to taste
~~~Totadas~~~
10 corn tortillas
Vegetable oil
~~~Toppings~~~
1 (15oz) can refried beans, warmed
Shredded lettuce
Tomatoes, diced
Red onion, diced
Fresh cilantro, finely chopped
Guacamole
Sour cream
Cotija cheese, finely grated
Directions:
~~~Shredded Chicken~~~
1.) Place chicken tenders, water, taco seasoning, 1/4 cup taco sauce and salt in your InstantPot. Mix and cook on high for 15 minutes (or select the poultry option). To cook on stove top, mix chicken tenders, taco seasoning, taco sauce, and salt together in a bowl, and transfer to a prepared skillet. Cook over medium heat for 3-4 minutes per side until thoroughly cooked. (Pressure cooking the chicken makes it easier to shed).
2.) Using 2 forks, shred the chicken.
3.) Transfer shredded chicken to a small bowl, add 1/4 cup taco sauce and mix well.
~~~Tostadas~~~
1.) Heat about 1/4 inch vegetable oil in a small skillet on medium high heat until sizzling.
2.) Using tongs, lower tortillas into three skillet one at a time. Bubbles will form in the tortillas immediately, if not, then the oil is not enough. Fry for about 30-45 seconds on each side until golden brown. Use your tongs to press the tortilla well into the oil. Allow exceed oil to drip from the tortilla once fried, then place on a plate lined with paper towels to absorb excess oils. Repeat with remaining tortillas.
3.) Top the crispy tortillas with your favorite toppings and enjoy!
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Life-Changing Cheese Crisp Italian Tostada Recipe! | Cook Eat Repeat | Blackstone Griddle
You know of the Mexican Tostada, now get ready for the Italian Tostada! Topped with tomatoes and onions, Nate makes a delicious Cheese Crisp Tostada!
#BlackstoneGriddle #recipes #griddle
Parmesan Crisp Bruschetta
Recipe by Nathan Lippy
Time: 10 minutes
Servings: 4
Ingredients:
½ cup shredded parmesan
½ cup grana padano
1 cup finely diced tomato
¼ cup finely diced red onion
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
Balsamic glaze
Salt and pepper
Olive oil
Directions:
1. In a large mixing bowl, add the tomatoes, onions, garlic, basil and a pinch of parmesan. Add a drizzle of olive oil and a couple pinches of salt and pepper. Mix evenly and set aside for later.
2. Heat your griddle to medium-low heat. Mix both cheeses together then add about a tablespoon of cheese in a round 2-3 inch circle on the griddle. Cook for 2-3 minutes or until the cheese starts to crisp on the bottom. Flip and cook another 2 minutes or until the cheese is evenly golden and crisp. Remove from the griddle and let cool.
3. To plate, arrange the cheese crisps on a serving platter and top with a spoonful of the tomato mix. Garnish with a drizzle of balsamic glaze and a few basil leaves.
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The BEST Beef Tostadas EVER!!! (And SO EASY!)
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You can't believe how delicious these homemade tostadas are! So easy and so over-the-top scrumptious!
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Why I'm obsessed with Tostadas.
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Everyone knows about Taco Tuesday, but for me, Tostada Tuesday has become a much more common occurrence. Let me show you why.
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▪ Bean & Cheese Tostada -
▪ Steak, Corn & Crema -
▪ Picadillo Tostada -
???? Videos & Sources mentioned:
▪ Mexico City Street Food video -
▪ Corn Tortillas video -
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⏱ TIMESTAMPS:
0:00 Why I love Tostadas
1:33 Tostada #1: Bean & Cheese
4:19 Tostada #2: Steak, Corn, & Crema
9:34 Tostada #3: Picadillo
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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I've never had such fluffy and delicious french toast! this is better than cake????
I've never had such fluffy and delicious french toast! this is better than cake
2 eggs
60ml milk
1tbsp white sugar
1/4tsp ground cinnamon
A pinch of salt
Mix well
2 slices of bread
Cut off the crusts (optional)
Medium-low heat
1tbsp unsalted butter
Pour the egg over the bread
Flip over and cover with the egg
Repeat
Pour the rest of the egg
Soak the egg mixture with the bread
Place in the frying pan
Shape the bread with the spatulas
Flip over
Fry the sides
Done!
Maple syrup
So fluffy and delicious!
This is the best French toast recipe!
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