Tostada Shells From Scratch
Skip the store bought and make your own from scratch and with just 3 ingredients!
Servings 16 tostadas
Calories 88kcal
Equipment
- griddle pan or large skillet
- skillet for frying
- instant read thermometer optional
Ingredients
- 2 cups masa harina yellow or white, 264 g
- 1 1/3 cups water 10.6 fluid oz
- 1/4 teaspoon salt
- vegetable oil or another neutral oil for frying
Instructions
- Create Dough: Add the masa harina and salt to a large bowl and mix. Add the water and mix until a dough forms.
- Separate: Separate the dough into 16 evenly sized pieces. The total weight of the dough will be about 20 oz, so each dough ball should be about 1.25 oz. Roll each into a ball.
- Press: Wrap a piece of plastic wrap to the top and the bottom of a tortilla press. Add one dough ball to the bottom of the press, about 1/3 of the way down from the top in the center (See recipe notes if you do not have a tortilla press). Press flat, and thin. Remove from the press and set aside and repeat for all dough balls.
- Cook Tortillas: Heat a flat griddle or large non stick skillet on medium high. Add pressed tortillas, as many as you can fit at a time without overlap and while keeping them flat. Repeat for all tortillas.
- Fry: Add paper towels to a flat surface and place the cooling rack over them. Heat oil in a skillet over high heat until it reaches 375℉. Add tortillas and fry for 90 seconds on one side before flipping and frying for another 90 seconds to 2 minutes on the other until they are nicely browned and crispy. Keep an eye on the oil so that it does not get too hot, turn down the heat as needed. Also, use tongs to keep the center of the tortillas under the oil if they float up a bit, this will ensure the middle of the shells are well fried and crispy, too.
- Cool: Add freshly fried tostada shells to cooling rack in a single layer to cool.
- Serve and Enjoy: Top with your favorites for your own truly from scratch tostadas!
Notes
Storage
Let the tostadas completely cool before storing. This will prevent condensation from building up and making the tostadas soggy. Add to an airtight container or ziplock bag and store for 5 days.
Baked Tostadas
To Bake: Preheat oven to 400 degrees F. Let the cooked tortillas completely cool before adding them to a baking sheet. Give a light spritz with oil and then bake for 10 minutes before removing from the oven, flipping tostadas, and baking for another 5 minutes until slightly browned and crispy.
Substitutions
Corn Tortillas: Of course, you can use store-bought corn tortillas, or use our recipe to make your own ahead of time and fry or bake when needed.
Masa Harina: Yellow, instant, white, they all work!
Tortilla Pressing Tips: See our tips and tricks above in the post!
Leftovers
If leftover tostadas need a little recrisping, just pop them in the oven on a baking sheet at 375 degrees F for about 3-5 minutes.
Nutrition
Calories: 88kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 38mg | Potassium: 37mg | Fiber: 1g | Vitamin A: 30IU | Calcium: 20mg | Iron: 1mg
