How to Make Tostada Shells

Frying Method

1. In a heavy skillet or small Dutch oven, heat one inch of oil over medium-high heat.
2. Wait until your oil is hot, but not smoking. The oil should be about 350°F. Use an oil thermometer or I usually stick the end of a wooden spoon in the oil. If the oil begins to sizzle and bubble steadily around the wooden spoon then I know the oil is ready.
3. Warm up the tortillas in the microwave or on a skillet on the stove until soft and pliable. This step is optional but it helps the tortillas from absorbing excess oil.
4. Add one tortilla at a time to the oil. Use a metal spatula or slotted spoon to lightly press down on the tortilla to ensure it stays submerged in the oil.
5. Fry on one side for 40-60 seconds until the tortilla is a light-golden color. Then flip and use the spatula or spoon to press down once again..
6. Follow the same process with the rest of the tortillas.
7. Use tongs to carefully remove the tostada from the oil. Allow some of the oil to drip back into the pan.
8. Place the tostada on a paper towel lined plate or bowl to continue draining.

Oven Method

1. Preheat oven to 400°F.
2. Place a wire rack on top of a large baking sheet. See notes if you do not own a wire rack.
3. Place 4-6 tortillas on the wire rack, as many as will fit without overlapping.
4. Brush or spray each side of the tortillas with oil.
5. Bake the tortillas for 15-20 minutes, until the tortillas change to a light golden color and turn crispy.
6. Work in batches until all the tortillas have been baked.