Chili Tostados

Crispy fried flour tortillas piled high with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. Tostados are the open-faced version of a taco, and the crunch of that fried shell against the creamy beans and cool toppings is the whole appeal.

Fry the tortillas in about half an inch of hot oil until they’re golden and rigid. They should be stiff enough to hold all the toppings without flopping over. Drain them on paper towels before building.

Layer matters: warm beans go down first (they stick to the shell and anchor everything), then lettuce for crunch, then guacamole, then tomatoes on top.

Pro Tips

• Fry one tortilla at a time. They need room to lay flat in the oil. Crowding buckles them into weird shapes.
• Heat the beans and chili before spooning them on. Cold beans on a hot tortilla cool too fast and the layers don’t meld.
• Eat immediately. Tostados wait for no one. The shell starts absorbing moisture from the beans within minutes and goes from crunchy to chewy.

Variations

• Use corn tortillas instead of flour for a more traditional tostada with extra corn flavor.
• Add shredded chicken or seasoned ground beef for a heartier, protein-packed version.
• Top with crumbled cotija cheese, pickled jalapenos, and a drizzle of Mexican crema.