A tostada is built on a deep-fried corn tortilla, but low-calorie tostada shells can also be baked or microwaved. The shell is used as a base for a small layered salad consisting of refried beans, guacamole, diced tomatoes, sliced olives, sour cream, shredded lettuce and grated cheese.
Tostada (/tɒˈstɑːdə/ or /toʊˈstɑːdə/ ; [tosˈtaða]) is a Spanish word meaning toasted. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. The  tostada de pata  (made with chopped pork fingers in conserve), is considered a classic and is found wherever tostadas are eaten. Due to the fragile nature of a tostada, the topping must be pasty enough to stay on; this keeps the other toppings or garnishes from falling off while being eaten. Traditionally, a tostada is built on a deep-fried corn tortilla, but low-calorie tostada shells can also be baked or microwaved. The shell is used as a base for a small layered salad consisting of refried beans, guacamole, diced tomatoes, sliced olives, sour cream, shredded lettuce and grated cheese. Traditionally, the tortilla is deep-fried in vegetable oil. This is considered the most authentic, and often tastiest way to prepare tostada shells, though if you are watching your calories you may wish to bake or microwave the tortilla. Ad. 2. Pour about 1⁄4 inch (0.6 cm) of vegetable oil into a heavy skillet. In Mexican usage, tostada usually refers to a flat or bowl-shaped (like a bread bowl) tortilla that is deep fried or toasted. It may also refer to any dish using a tostada as a base. The  tostada de pata  (made with chopped pork fingers in conserve), is considered a classic and is found wherever tostadas are eaten. Due to the fragile nature of a tostada, the topping must be pasty enough to stay on; this keeps the other toppings or garnishes from falling off while being eaten. I knew I could easily make these tortillas into a tostada, because basically a tostada shell is just a crisp tortilla. I knew I could fry the tortillas in oil, but instead of taking the time to fry the shells I decided to bake them in the oven. Homemade Tostada Shells {And A Pantry Challenge Update}. I mentioned last week that I was joining with a few other bloggers this month on a pantry challenge. My goal was to help clean out and use up some of the food that has been sitting in my freezer and pantry for too long. This challenge has been good for me. 10 Minute Homemade Tostada Shells. by Sarah 16 Comments. Everyone is familiar with the crispy fried deliciousness that is a tostada shells. No one wants what is actually in the shell, but will simply eat it to have an excuse to eat that fried bowl. 3) Place the oil and water in a shallow dish. 4) Dip each tortilla in the water and oil mixture, coating each side. 5) Place over the canning jar, and “mold” it around the best you can. They won’t stay perfect, but it’s ok! 6) Bake for 8-12 minutes depending on how crispy you like your shell. Baking tostada shells is so easy! I like to fill my oven up and use the leftovers over the next few weeks. The only thing you need is a big package of corn tortillas. When I was first shopping for tostada shells one of the first things I noticed was that many brands had yellow dye added to the shells where as corn tortillas didn’t. Artificial colors are pretty high up on the list of things we try and avoid in our home. Fried tostadas are the most authentic, but also the most fattening. Traditionally, the tortilla is deep-fried in vegetable oil. This is considered the most authentic, and often tastiest way to prepare tostada shells, though if you are watching your calories you may wish to bake or microwave the tortilla. Ad. 2. Pour about 1⁄4 inch (0.6 cm) of vegetable oil into a heavy skillet. Confidence Food. We could all learn a little something from Spicy Tostada. Most meals try to keep everything hidden behind a thin layer of tortilla or corn shell. Like people, they wear a mask to keep everyone from seeing what’s truly on the inside.  The tostada has a pretty simple construction, it’s like a taco, but flat. It’s usually made with a fried corn tortilla, topped with refried beans, shredded cheese, salsa, and other toppings. Anything that could go in a taco could also go on a tostada, so you can have fish tostadas, shredded chicken or beef tostadas. We almost always make tostadas with refried beans and plenty of toppings. This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking.
https://en.wikipedia.org/wiki/Tostada_(tortilla) http://www.wikihow.com/Make-Tostada-Shells https://en.wikipedia.org/wiki/Tostada_(tortilla) http://www.lynnskitchenadventures.com/2011/07/homemade-tostada-shells-and-a-pantry-challenge-update.html http://beingfrugalbychoice.com/2013/08/10-minute-homemade-tostada-shells.html http://www.fromthiskitchentable.com/baked-tostada-shells/ http://www.wikihow.com/Make-Tostada-Shells https://www.tacobell.com/food/dollar-cravings/spicy-tostada http://www.simplyrecipes.com/recipes/mexican_tostada/
what is tostada shells