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    Home » Recipes » Homemade Tostada Shells

    Homemade Tostada Shells

    Last Updated June 26, 2019. Originally Posted June 13, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Learn how easy it is to make Tostada Shells at home. This crunchy and crispy base is used to make many delicious and authentic Mexican food recipes.
    Jump to Recipe Print Recipe
    Tostadas are corn tortillas that are usually baked or fried. They become crispy and crunchy. Then, they get topped with refried beans, chicken, ground beef, or anything your heart desires. Talk about delicious Mexican food! By Mama Maggie’s Kitchen


    A large stack of tostadas on a decorative Mexican clay plate.

    What is a Tostada?
    Tostadas are corn tortillas that are usually baked or fried to become crispy and crunchy. They are then topped with refried beans, chicken, ground beef, or anything your heart desires.

    Scroll down to see more Tostada Recipes.

    How to Make Tostada Shells

    Homemade Tostada Shells is usually what I make when I’ve bought a big package of corn tortillas, and we didn’t eat all of them. Yes, it can happen.

    There are three ways you can make homemade tostada shells.


    Corn tortilla frying in oil in a pan

    As a kid, my mom would make homemade tostada shells. They were always fried and delicious… because everything FRIED tastes better!

    The first way is my mom’s way.

    Fried Tostadas

    • Heat oil in a pan.
    • Fry the tortilla in oil for 3 minutes on each side.
    • You can also put them in a deep fryer for a total of 2 minutes.

    These fried tostada shells are insanely good. Of course, they are not heart healthy. It’s a “once in a blue moon” type of food.


    Fried Tortilla on a White Paper Towel

    • Place the fried tostada on a paper towel.
    • Drain any excess oil.
    • Season with salt.

    Several of our authentic Mexican food recipes are fried. We have really big problems in Mexico with diabetes, high blood pressure, heart disease.

    Things are getting better, though, as people become educated on health and diet.


    Corn tortillas baking on a cookie sheet.

    That’s why I like the baked version better.

    I didn’t know how easy it was to make “baked” tostada shells until I tried it. You know those AH-HA moments? Yeah, that’s what this felt like.

    Baked Tostada Shells

    • Place the tortillas on a cookie sheet.
    • Brush them with oil.
    • Sprinkle with salt.
    • Turn and brush the other side.
    • Sprinkle with more salt.

    These go into the oven at 400 degrees F for 4 minutes. Turn the tortillas and return to the oven for another 4 minutes.

    How easy is this recipe for Homemade Tostada Shells?! I recommend letting them cool slightly before adding the topping.

    Also, while the oven is on, make a big batch and store some for later.

    Note: You can also add different seasonings here in addition to salt – chili powder, ground cumin, garlic powder. Let your cooking imagination run wild!


    A corn tortilla between two paper towels in a microwave.

    Third and final way to make homemade Tostada Shells: Microwave!

    This has to be my least favorite way to make tostada shells.

    Corn Tostada Made in the Microwave

    • Place a corn tortilla between two paper towels.
    • Cook for 1 minute.
    • Turn and cook for 30 seconds.
    • Check the texture. If it is still soggy and not crispy, turn again and cook for another 30 seconds.

    Basically, you are absorbing the moisture from the tortilla until it becomes a crispy tostada.

    It is the easiest way to make homemade tostada shells, and there are some good and bad things about this.

    Pros and cons:

    • It’s easy. Pro.
    • You can only make one at a time. Con. (If you have a large microwave, you might be able to make two at a time).
    • You get to eat dinner faster. Pro.
    • Sometimes the texture can be off. Con.

    If it’s just you eating, or two people for dinner, this method might work well.

    FYI: To make organic tostada shells, simply use organic corn tortillas.


    Tostadas one on top of the other.

    How to store Tostadas

    • Bake the tostadas according to the recipe.
    • Let them cool completely before placing in a sealable plastic bag.
    • Remove as much air as possible.

    Freezing tostada shells is not something I recommend. However, it can be done. Simply, freeze them in a plastic bag.

    To reheat frozen tostadas: Defrost the tostadas. Bake on a sheet pan in a 400 degrees F oven for 4 minutes.



    Tostadas are corn tortillas that are usually baked or fried. They become crispy and crunchy. Then, they get topped with refried beans, chicken, ground beef, or anything your heart desires. Talk about delicious Mexican food! By Mama Maggie’s Kitchen

    Don’t Forget to Pin This for Later.
    Follow Me on Pinterest.

    How to Eat a Tostada

    Yes, you can use a fork and knife, but if you go to a Mexican household, they will look at you weird.

    • Pick up the tostada with both hands. Take a bite.
    • Some of the topping will fall down. There’s no way around it.
    • Whatever falls down, use your fork to eat.

    Making homemade tostada shells is so incredibly easy. The only real problem is knowing how much to pile on top of a tostada without everything falling.

    Before digging in, use your best judgement. Take some of the topping off if you have to.

    This Mexican recipe is ideal for breakfast, lunch, dinner, or whenever you’re craving something delicious. Hope you give it a try.

    Did you make this recipe? Please rate the recipe below!

    A large stack of tostadas on a decorative Mexican clay plate.

    Homemade Tostada Shells

    Learn how easy it is to make Tostada Shells at home. This crunchy and crispy base is used to make many delicious and authentic Mexican food recipes.
    5 from 12 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 2 minutes
    Cook Time: 8 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 119kcal
    Author: Maggie Unzueta

    Equipment

    • Sheet Pan
    • Cooking Brush

    Ingredients

    • 4-6 corn tortillas
    • 2 tbsp olive oil
    • Salt to taste

    Instructions

    • Heat oven to 400 degrees F.
    • Place corn tortillas on a sheet pan.
    • Brush with olive oil and sprinkle with salt.
    • Turn and brush with more oil and sprinkle with more salt.
    • Place in the oven for 4 minutes.
    • Turn and bake for an additional 4 minutes.
    • Let cool before adding the toppings.

    Notes

    Store tostadas in a sealable plastic bag at room temperature. They last up to 3 days.

    Nutrition

    Calories: 119kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Calcium: 21mg | Iron: 0.3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Here are 10 Tostada Recipes:


    Tostadas de Pollo (Chicken Tostadas) in front of half an avocado, lettuce and tomatoes.

    Tostada de Pollo (Chicken Tostada) is an incredibly easy and delicious Mexican recipe. It comes together in a minutes and an tasty way to use up leftover chicken.


    Tostada de Atún on a wooden surface surrounded by avocado, cilantro, and a decorative blue plate.

    Tostada de Atún wins the cheap and delicious tostada recipes award! It’s made with a can of tuna and several traditional Mexican ingredients. So easy and so yummy!


    Chicken Tinga Tostadas on a white plate topped with cilantro and cheese.

    Chicken Tinga Tostada is what you make when you have leftover chicken or you have a crowd to feed. Chicken in a savory chipotle sauce and topped on a crunchy tostada. A delicious bite of Mexican heaven.


    Steak Huevos Rancheros, Huevos Rancheros con Bistec, topped with cilantro and queso fresco.

    Steak Huevos Rancheros is the ideal meal for Sunday Brunch. Got leftover carne asada from the day before? Top it on a tostada and add an egg. A delectable breakfast that anyone would love!


    Lentil Tostadas topped with lettuce, tomatoes, avocado, and queso fresco.

    Looking for a healthy tostada idea? Or what about a vegetarian tostada? This Lentil Tostada fits the criteria! Use up leftover lentils this insanely delicious and good-for-you dish.


    Chorizo and egg tostada topped with queso fresco and avocado slices.

    Chorizo and Egg Tostada is what you want to make for Sunday Brunch. This is a yummy dish that will make your guests think you’re a culinary genius. Serve with refried beans and salsa.


    Shrimp Ceviche on a Tostada, or Ceviche de Camaron

    Ceviche de Camaron (or Shrimp Ceviche) is what you want to pile on a crunchy tostada. Shrimp marinated in a spicy lime sauce. Mmm… Healthy, low carb, and insanely good!


    Salpicon de Res is a cold, Mexican beef salad served with a lime-vinegar vinaigrette. Usually served on top of a tostada. It's a great way to use up leftovers and is idea for parties. by Mama Maggie's Kitchen

    Salpicon de Res Tostada is a tasty dish that is perfect for busy weeknights. It comes together in a flash, and it’s a great way to use leftover beef roast. Marinated in a lime vinaigrette. You’ll just LOVE this yummy recipe!


    Mexican Calabacitas Recipe, or Calabacitas a la Mexicana, on a tostada and topped with queso fresco.

    Calabacitas a la Mexicana on top of a tostada… Yes please! A vegetarian tostada (and a healthy tostada too!) that will please your tastebuds. Serve with beans or a salad, and dinner is served.


    Huevos Rancheros on a plate topped with a rummy yolk and sitting on a bed of refried beans.

    Huevos Rancheros is a classic and absolutely delicious Mexican recipe. Serve it for breakfast, lunch, or dinner. It’s good all day long!


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    Filed Under: Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Kerri

      November 21, 2020 at 2:43 pm

      5 stars
      So easy and so many great ideas!!

      Reply
      • Maggie U

        November 24, 2020 at 1:15 pm

        Hope you try it!

        Reply
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