Tostada Shells

The Mexican dish called "tostadas" is formally known as "tostada compuesta" which literally translates to "toasted salad." Traditionally, a tostada is built on a deep-fried corn tortilla, but low-calorie tostada shells can also be baked. 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. You can also include ground beef, pork or chicken.

Sometimes the tostada shells are fried or baked in the shape of a bowl, called a chalupa.

Frying - Traditionally, tostadas shells are made by deep-frying a corn tortilla in vegetable oil. This is considered the most authentic, and often tastiest way to prepare tostada shells.

Pour about 1⁄4 inch (0.6 cm) of vegetable oil into a heavy skillet. Heat the oil. Test the heat by dropping a small piece of tortilla into the center of the skillet. If the tortilla immediately sizzles and fries, the oil is ready.

Pick up the corn tortilla with a pair of tongs and carefully place in the pan. The outer edges of the tortilla should bubble, as should the center. Always be careful of splattering oil. Fry until the outer edges are golden-brown, then turn the tortilla over. Depending on your stove this may take 8 to 10 or up to 30 seconds for each side. A fully fried tostada should be a light to medium brown color.

Remove the tostada shells from the pan. Let the shells cool on a plate covered in an absorbent paper towel. To keep tostadas warm, store in oven preheated to 250 degrees fahrenheit or 121 degrees celsius.

Baked - Baked tostada shells are generally considered the low-calorie alternative to fried tostadas. However, many cooks consider them just as tasty.

Preheat oven to 400 degrees fahrenheit or 204 degrees celsius.

Brush both sides of a corn tortilla lightly with vegetable oil. Sprinkle with salt, chili powder or cayenne for extra taste. Place tortilla on a baking sheet. Repeat the process with additional tortillas. Usually you can fit about 4 to 6 tortillas per baking sheet.

Bake tortillas for 3 to 5 minutes on the first side, or until tortillas turn crispy, with light to medium golden-brown color. Remove the sheet from the oven, turn the tostada shells over and repeat the process.