chip tortillas (thin, dry corn tortillas)Select thin tortillas made from dry, coarsely-ground corn that don't puff up. Available from tortilla factories, Mexican grocery stores, or certain frozen brands at chain grocers—defrost and air-dry if using frozen~6-8est.
oil for fryingHeat to 360°F (182°C). Oil should shimmer across the surface and sizzle fiercely when tortilla edges are inserted~2-3 cupsest.
Steps
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1
Select the correct tortillas. Use thin, dry corn chip tortillas made from coarsely-ground corn that won't puff up. Avoid soft, moist homemade table tortillas, as they will become heavy and greasy when fried. If specialty tortillas are unavailable, purchase pre-fried tostadas from a Mexican grocery store, or use thin frozen brands from chain supermarkets—defrost them, lay flat, cover with a dry towel for a few minutes to further dry.
2
Heat oil to 360°F (182°C). Use a cooking thermometer to ensure accuracy, as the difference between 350°F and 360°F can mean the difference between perfectly crispy and greasy results. The oil should shimmer across its surface and sizzle fiercely when you insert a tortilla edge.
3
Place the tortilla into the hot oil. Flip it regularly every few seconds during the initial frying until it becomes completely flat and rigid, which prevents curling and excessive bubbling. Continue flipping until it almost stops bubbling, typically less than 30 seconds total.
4
Remove the fried tostada from the oil and drain. It is now ready to serve as a base for toppings like beans, cheese, and salsa, or enjoy on its own as an appetizer.
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