If you’re craving a quick and easy way to make tostada shells at home, this recipe is just what you need! Making your tostada shells gives you that perfect crispy crunch, without any of the preservatives found in store-bought versions. All you need is 3 simple ingredients and the right cookware to get started.

Ingredients

2 cups masa harina (corn flour)

1 1/2 cups warm water

1/2 tsp salt

Vegetable oil (for frying)

Instructions

Step 1. Make the Corn Dough

In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing as you go, until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more water. If it’s too wet, add a bit more masa harina.

Step 2. Shape the Tortillas

Divide the dough into small balls, about the size of a golf ball (roughly 10-12 balls). To shape the tortillas, you can use a tortilla press or roll them out by hand between two pieces of parchment paper. Aim for tortillas that are about 6 inches in diameter.

Step 3. Fry the Tortillas into Tostada Shells

Add vegetable oil to the ARC stainless steel Mexican comal griddle pan, making sure there’s enough to fry the tortillas. Once the oil is hot (you can test this by dropping a small piece of tortilla into the oil – if it sizzles immediately, it’s ready), gently place the corn tortillas one by one.

Fry each tortilla for 2-3 minutes on each side, or until it turns golden and crispy. Use tongs to flip them carefully to avoid splattering hot oil. If you prefer, you can sprinkle a bit of salt on each shell once it’s done frying to enhance the flavor.

Step 4. Drain Excess Oil

Place the fried tortillas on a paper towel-lined plate to drain excess oil.

Step 5. Cool and Serve

Allow the tostadas to cool for a minute, and then they’re ready for all your favorite toppings like shredded beef, beans, lettuce, salsa, avocado, or a good dollop of sour cream.

Cooking Tips

• If you want extra crispy tostadas, press down gently on each tortilla while frying to make sure it crisps evenly.
• Frying oil should be in the 340º-350ºF range. Any lower and your tostadas will get soggy and oil-logged; any higher and they’re likely to burn.
• Don’t drop the tortilla into the oil from a height to prevent burns. Rather, use tongs to gently lower the tortilla into the oil in a smooth motion. ARC Stainless Steel Comal Griddle Pan gifted tools you need in one kit–Mexican comal, dome lid, cooking rack, slotted spatula, food tongs, and 2 squeeze bottles for oils or sauces. No additional purchase required.
• Drain your tostadas on paper towels to soak up any excess oil and prevent them from tasting greasy.