Corn Tortilla Tostada
A quick, easy, versatile Mexican dish!
Equipment
- 1 Frying Pan
Ingredients
- 1 6 inch corn torilla Use as many as you plan to eat
- 1 can refried beans
- 2 oz shredded smoked pot roast use about 2oz meat per tostada
- lettuce
- tomato
- onion
- Salsa
- Sour Cream
Instructions
- Heat a pan on medium high heat with some cooking oil. Once hot add as many corn tortillas to the pan as fits.
- Flip the tortilla and cook for a couple minutes more; you’ll notice the tortillas turn a deeper yellow. Continue to fry each side until it reaches the desired level of brown/golden you prefer.
- While frying the tortilla, you’ll want to heat up the bean layer and prepare your protein. Since we’re using leftover smoked pot roast, we just heated it up in a pan. For the refried beans, we added a ¼ cup of water to a can of beans, and stirred them over medium heat. Once they smoothed out, we reduced to low heat until ready to prepare.
- Once all of your corn tortillas, beans, and protein are ready, begin assembly. Lay out a layer of beans on the tortillas and stack your meat on top.
- Then add the veggies and other toppings. We added tomato, then onion, then lettuce, and topped it with sour cream and smoked tomatillo sauce.We served ours with a side of rice, enjoy :)