June 11, 2026
There’s nothing like a freshly made tostada — crisp, golden, and ready to pile high with beans, chicken tinga, or salsa. Whether you’re using leftover homemade tortillas made with masa harina or using a storebought favorite (like our organic corn tortillas), here’s how to get perfectly crunchy tostadas every time, by baking or frying.
The baked method is our weeknight warrior: a favorite when doing a big batch for meal prep, or trying to save on mess and oil. But for something special, there's nothing like the shattering, decadent crunch of a fried tostada. What's your favorite method?
