Why I'm obsessed with Tostadas.

Ingredients

• 12 pieces Corn Tostada Shells (thick, crunchy; store‑bought (e.g., El Milagro) or homemade fried stale tortillas)
• 2 tablespoons Olive Oil (for sautéing beans and steak; extra‑virgin preferred)
• 4 cloves Garlic (sliced for bean topping)
• 1 teaspoon Whole Cumin Seeds (to toast in oil for beans)
• 2 teaspoons Smoked Paprika (divided: some for beans, some for corn and steak)
• 1 15‑ounce can Pinto Beans (drained with liquid; can substitute black beans)
• 2 whole Lime (juice for beans, corn salsa, and picadillo; zest optional)
• to taste Salt (adjust for canned beans and all toppings)
• 1/4 head Iceberg Lettuce (thinly sliced for bean and steak tostadas)
• 1/2 small Red Onion (diced for bean and steak toppings; also used in picadillo)
• 6 Cherry Tomatoes (quartered for bean and steak toppings)
• 1 cup Colby Jack Cheese (shredded; can use cheddar or Monterey Jack)
• 6 tablespoons Crema (Mexican sour cream; can substitute sour cream)
• 2 teaspoons Hot Sauce (adjust heat level)
• 2 tablespoons Cilantro Leaves (chopped for garnish)
• 4 Eggs (sunny‑side‑up; optional for breakfast bean tostada)
• 1 pound Flank Steak (trimmed, dry‑brined with salt for 4 hrs)
• 2 ears Corn Kernels (cut off kernels; about 1 cup)
• 2 tablespoons Cilantro Stems (chopped; adds crunch to corn salsa)
• 2 tablespoons Salsa Verde (store‑bought or homemade)
• 2 tablespoons Pickled Red Onions (store‑bought or quick‑pickled)
• 1/2 cup Queso Fresco (crumbled; optional for all tostadas)
• 1 pound Ground Beef (85/15) (lean‑to‑fat ratio for picadillo)
• 2 medium Potatoes (unpeeled, diced into 1‑cm cubes)
• 1/4 large White Onion (finely diced for picadillo)
• 1 teaspoon Ancho Chili Powder (adds mild heat to picadillo)
• 1/2 can (14‑ounce) Canned Whole Peeled Tomatoes (crushed with masher for sauce base)
• 1/4 teaspoon Ground Cinnamon (adds aromatic depth to picadillo)

Instructions

1. Prepare Tostada Shells

   If using store‑bought thick corn shells, lay them out on a baking sheet. If you prefer homemade, cut stale corn tortillas into 4‑inch circles and fry in a shallow pan with a thin layer of oil until golden and crisp, then drain on paper towels.

   Time: PT5M

2. Sauté Aromatics for Bean Topping

   Heat 5 g (≈1 tsp) olive oil in a large skillet over medium‑high heat. Add sliced garlic and whole cumin seeds; toast for 60 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑High

3. Cook and Mash Beans

   Add the smoked paprika, then pour in the entire can of pinto beans with its liquid. Bring to a simmer and cook for 5 minutes. While simmering, mash the beans with a potato masher to a mostly liquid consistency with small chunks. If you prefer a thicker mash, continue simmering an extra 2 minutes to evaporate moisture.

   Time: PT6M

   Temperature: Medium

4. Prepare Fresh Toppings for Bean Tostada

   Thinly slice iceberg lettuce, dice red onion, halve cherry tomatoes, and shred Colby Jack cheese. Set aside in separate bowls.

   Time: PT5M

5. Optional Sunny‑Side‑Up Egg

   In a small skillet, heat a drizzle of oil over medium heat. Crack an egg and cook until whites are set but yolk remains runny, about 3 minutes. Repeat for each egg if making breakfast tostadas.

   Time: PT3M

   Temperature: Medium

6. Assemble Bean & Cheese Tostada

   On each tostada shell, first sprinkle shredded cheese, then spoon hot bean mixture over the cheese so it melts slightly. Drizzle crema, add lettuce, onion, tomato, cilantro, and optional egg. Finish with a dash of hot sauce and a squeeze of lime.

   Time: PT4M

7. Grill Corn for Salsa

   Preheat the carbon steel griddle to high heat (≈400 °F). Place whole corn ears directly on the griddle, let sit untouched for 2‑3 minutes to develop char, then flip and grill another 2 minutes. Remove, let cool slightly, and cut kernels off the cob.

   Time: PT5M

   Temperature: 400°F

8. Make Corn Salsa

   Transfer hot corn kernels to a metal bowl. Add chopped cilantro stems, a sprinkle of smoked paprika, and juice from half a lime. Toss to combine. This salsa can be refrigerated for up to 2 days to deepen flavor.

   Time: PT3M

9. Season and Cook Flank Steak

   Pat the flank steak dry, season generously with salt, and let rest in the fridge for 4 hours (dry‑brine). When ready, heat a drizzle of oil on the hot griddle (≈400 °F). Sear the steak, cooking about 3‑4 minutes per side for medium‑rare (internal temp 120 °F, will rise to ~130 °F). Remove, let rest 5 minutes, then slice very thinly against the grain.

   Time: PT10M

   Temperature: 400°F

10. Assemble Steak & Corn Salsa Tostada

    Spread a thin layer of crema on each tostada shell, add a generous spoonful of corn salsa, then top with sliced steak, a drizzle of salsa verde, pickled red onions, and crumbled queso fresco. Finish with extra cilantro if desired.

    Time: PT4M

11. Boil Potatoes for Picadillo

    Dice potatoes into 1‑cm cubes (no need to peel). Place in a pot, cover with water, add a generous pinch of salt, and bring to a boil over high heat. Cook until fork‑tender, about 10 minutes. Drain and set aside.

    Time: PT12M

    Temperature: High

12. Brown Ground Beef

    Heat a drizzle of oil in a stainless‑steel pan over high heat. Add 1 lb ground beef, press down to form a crust, and let sit untouched for 4‑5 minutes. Flip and cook another 2 minutes. Transfer the browned meat to a bowl, reserving the fond in the pan.

    Time: PT7M

    Temperature: High

13. Sauté Onion & Garlic, Add Spices

    In the same pan, add the finely diced white onion and minced garlic. Sauté for 1 minute, then stir in smoked paprika and ancho chili powder. Cook 30 seconds to release aromas.

    Time: PT2M

    Temperature: Medium

14. Create Picadillo Sauce

    Add half a can of whole peeled tomatoes (with juices) to the pan. Use the potato masher to crush the tomatoes, creating a chunky sauce. Simmer for 3 minutes.

    Time: PT3M

    Temperature: Medium

15. Combine All Picadillo Components

    Return the browned ground beef to the pan. Add the boiled potatoes, then mash gently with the masher to create small pebbly bits. Season with salt, a squirt of hot sauce, and ground cinnamon. Adjust consistency with extra tomato juice or a splash of water if needed.

    Time: PT5M

    Temperature: Medium

16. Store Picadillo (Optional)

    Transfer half of the picadillo to an airtight container and refrigerate for up to 3 days. Place the remaining half in a Ziploc freezer bag, flatten, and freeze for up to 2 months.

    Time: PT3M

17. Assemble Picadillo Tostada

    Reheat picadillo in the microwave (1‑2 minutes) or in a pan. Spread crema on a tostada shell, add a generous spoonful of picadillo, then top with shredded lettuce, diced tomato, pickled onions, and crumbled queso fresco.

    Time: PT4M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Corn Tostada Shells: tortilla chips (thicker), homemade fried corn tortillas
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1/2 tsp), shallots (2 small, minced)
• Instead of Whole Cumin Seeds: ground cumin (1/2 tsp), coriander seeds
• Instead of Smoked Paprika: regular paprika, chipotle powder (less smoky)
• Instead of Pinto Beans: black beans, refried beans
• Instead of Lime: lemon juice (1 tbsp), lime concentrate
• Instead of Salt: sea salt, kosher salt
• Instead of Iceberg Lettuce: green leaf lettuce, shredded cabbage
• Instead of Red Onion: white onion, shallots
• Instead of Cherry Tomatoes: regular tomatoes (1 small, diced), sun‑dried tomatoes (re‑hydrated)
• Instead of Colby Jack Cheese: Mexican blend cheese, Queso fresco (crumbled)
• Instead of Crema: sour cream, Greek yogurt (plain)
• Instead of Hot Sauce: sriracha, chipotle in adobo
• Instead of Cilantro Leaves: parsley, coriander stems
• Instead of Eggs: tofu scramble, scrambled eggs
• Instead of Flank Steak: skirt steak, sirloin strip
• Instead of Corn Kernels: frozen corn kernels (thawed), canned corn (drained)
• Instead of Cilantro Stems: celery leaves, green onion tops
• Instead of Salsa Verde: tomatillo salsa, pico de gallo
• Instead of Pickled Red Onions: red onion slices with lime juice, pickled jalapeños
• Instead of Queso Fresco: feta cheese, cotija cheese
• Instead of Ground Beef (85/15): ground turkey, ground pork
• Instead of Potatoes: sweet potatoes, turnips
• Instead of White Onion: yellow onion, shallots
• Instead of Ancho Chili Powder: guajillo powder, regular chili powder (1.5 tsp)
• Instead of Canned Whole Peeled Tomatoes: crushed tomatoes, fresh diced tomatoes (1 cup)
• Instead of Ground Cinnamon: ground cloves (pinch), allspice (pinch)

Equipment Needed

• Large Skillet or Sauté Pan
• Carbon Steel Griddle or Large Skillet
• Small Skillet
• Cutting Board
• Chef's Knife
• Potato Masher or Fork
• Metal Bowl
• Spatula or Turner
• Measuring Spoons
• Ziploc Bags (optional)
• Microwave (optional)

Critical Steps — Do Not Skip

• Mashing beans to the right consistency while preserving some texture.
• Slicing flank steak very thin against the grain for tenderness.
• Boiling potatoes until fork‑tender but not mushy for picadillo.
• Achieving a medium‑rare internal temperature (≈120‑130 °F) for flank steak.
• Balancing salt, lime, and hot sauce in each topping for flavor harmony.

Chef Tips from the Video

• Toast whole cumin seeds briefly before adding to beans for a deeper aroma.
• Use the stems of cilantro—they add crunch and prevent waste.
• For extra crunch on the tostada shell, lightly brush each side with oil and toast on the griddle for 30 seconds before adding toppings.
• A quick pickled onion (red onion + lime juice + pinch of salt, 10 min) adds acidity and brightness.

Troubleshooting

Storage

Refrigerator: Bean topping: up to 3 days in an airtight container. Corn salsa: 2 days. Cooked steak slices: 2 days. Picadillo: 3 days.

Freezer: Picadillo: up to 2 months in a sealed freezer bag. Cooked steak can be frozen for 1 month if tightly wrapped.

Room temperature: Tostada shells stay crisp at room temperature for 1 day if kept in a sealed container.

Make-Ahead Tips

• Prepare corn salsa up to 2 days ahead; store in the fridge.
• Dry‑brine flank steak the night before for deeper flavor.
• Cook and freeze picadillo in portion‑size bags for quick reheating.
• Pre‑shred cheese and slice lettuce; keep them in airtight containers.

Frequently Asked Questions