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
How to Make Perfect Mexican Tostadas Recipe
I hope you are excited to make perfect Tostadas amigos ???? To make this recipe video even better, I’m throwing in a quick lobster salad recipes that is good on tostadas, with crackers, or salad boats. Oh yeah!! ???????? We love you! Stephanie, and Cloud ????????
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Ingredients
Oil
Corn Tortillas (Guerrero brand was used in this video)
Lobster salad recipe
1 Pound lobster meat
1 Jalapeño finely chopped
1/4 finely chopped white or yellow onion
1/4 finely chopped purple onion
1 cup mayonnaise (Hellmann's)
4 to 6 finely chopped celery stalks
1 Tbs white vinegar
Juice of 1/2 lemon + zest
1/2 tsp sugar
1/2 tsp celery seed
1/2 tsp salt (to taste)
1/2 tsp black pepper
-Remember to always make the recipe comfortable for your home
DELI IMITATION CRAB SALAD -
Clouds Pineapple Agua fresca in the video
Viewsontheroad TIKTOK
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
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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Music:
#NegeensKitchen #tostadas #authenticmexican
The BEST Chicken Tostadas you'll ever make!
These Chicken Tostadas are easy to make and absolutely bursting with flavour!
The BEST Chicken Tostadas you'll ever make! | Makes 5
FULL RECIPE POST:
INGREDIENTS
Chicken:
1lb / 500g boneless, skinless Chicken Thighs (approx 6 thighs)
1 cup / 250ml Chicken Stock
1 tbsp EACH: Honey, Lime Juice (approx 1/2 lime), Tomato Paste (Tomato Puree in UK)
2 tbsp Olive Oil
1 heaped tsp EACH: Smoked Paprika, Cumin
1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
1/4 tsp Cayenne Pepper
pinch of Black Pepper
Quick 'Guac' (see notes for proper guac):
2 large Avocados, halved, destoned & roughly diced
1 tbsp Lime Juice (approx half Lime)
2 tbsp finely diced Coriander/Cilantro
pinch of Chipotle Flakes/Chilli Flakes optional
pinch of Salt, to taste
Quick Pickled Onions:
1 small Red Onion, peeled & finely sliced
2 tbsp EACH: Apple Cider (or White Wine Vinegar), Lime Juice (approx 1 whole lime)
pinch of Salt
Tostadas & other toppings:
5x 6-7 Tostada Shells, warmed in the oven (see notes)
1x 14oz/400g can of Refried Beans, warmed in a saucepan
1 cup / 100g Mexican Cheese Blend, or as needed (see notes)
Coriander/Cilantro, to garnish
METHOD
Pickled Onions: In a small mixing bowl combine finely sliced red onion with 2 tbsp vinegar & lime juice and a pinch of salt. Leave to pickle for as long as you have time for, tossing every so often. The longer you leave them the softer/more acidic they'll be.
Quick Guac: In a small mixing bowl add avocado, 2 tbsp coriander/cilantro, 1 tbsp lime juice, a pinch of chilli flakes (optional) and a good pinch of salt. Smash with a fork or potato masher, then place to one side.
Prep Chicken: In a small pot combine 1 heaped tsp smoked paprika & cumin, 1/2 tsp oregano, onion powder, garlic powder & salt, 1/4 tsp cayenne pepper and a pinch of black pepper. Sprinkle over chicken thighs, then drizzle over 2 tbsp olive oil. Use your hands to fully coat the chicken thighs.
Cook Chicken: In a large pan over medium-high heat add your chicken thighs. Leave to fry until they begin to char, then flip and continue frying until they're cooked right through the centre and lightly charred on the other side. If they look like they're charring too fast turn down the heat slightly once you flip. Remove from pan and place in a bowl to one side.
Chicken Sauce: Turn heat to medium and add 1 tbsp tomato paste. Stir and fry for 1-2mins, then add 1 cup chicken stock and 1 tbsp lime juice & honey. Give it a good stir then simmer for 5mins, or until it begins to thicken. Shred chicken with two forks, then add to the sauce and simmer for another couple of mins, until the chicken soaks up the sauce.
Tostadas: Stack your tostadas in this order: Tostada Shell - Refried Beans - Guac - Chicken - Cheese - Pickled Onions - Coriander/Cilantro. Be careful when stacking that you don't break the shells, especially when you spread the beans/guac.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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World Record Tostada Stack!
Hey How to Fam!
Welcome back to the channel. Today we take on the new world record of Tostada stack on this TACO TUESDAY! Hah, well, not quite, but we did a great job stacking and did better than we thought we could. See please watch and see how many we actually stacked! See yah, Love yah, BYE!
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double stacked tostada's #JARAMILLO