Mexican Tostada

If there’s anything that comes close to a Mexican version of an open-faced sandwich, the tostada is it. Just when you thought nothing could get messier than taco night, along comes the tostada, which I dare you to eat daintily. It can’t be done. Strike that. Actually, you must attempt to eat a tostada with finesse, otherwise all hope is lost, and the thing will crumble in your hands with the mounds of filling succumbing to gravity only to ricochet off your plate to the surrounding table, lap, floor, etc. The tostada has a pretty simple construction, it’s like a taco, but flat. It’s usually made with a fried corn tortilla, topped with refried beans, shredded cheese, salsa, and other toppings. Anything that could go

in a taco could additionally go on a tostada, so you can have fish tostadas, shredded chicken or beef tostadas. We nearly always construct tostadas with refried beans and plenty of toppings. When we prepare them we put all of the toppings in separate bowls in the center of the table, distribute the freshly cooked tortillas, and thereupon we each add our topping of choice, starting with the beans. Mashed refried beans are usually used as the first layer considering they spread by the tortilla well, and the other toppings have a better chance of sticking to the beans than they would the straight tortilla.

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