Homemade Tostada Shells Recipe
You'll love these crispy, freshly fried tostada shells loaded with all your favorite toppings. These tostada shells are delicious and simple to make.
How to Make the Best Homemade Tostada Shells
There’s nothing quite like the satisfying crunch of a homemade tostada shell, fresh from the oil and still warm. This homemade tostada shells recipe is incredibly simple to master, requiring just a few basic ingredients and a careful eye on your oil temperature. Whether you’re loading them up with seasoned meats, fresh vegetables, and creamy toppings, or keeping them simple with just salt and lime, these crispy shells are the perfect foundation for any tostada creation.
Making your own tostada shells at home is far superior to store-bought options—they’re fresher, crisper, and infinitely more delicious. The key to perfectly fried shells is maintaining a consistent oil temperature of 350 degrees and not rushing the frying process. When each side gets its proper time in the hot oil, you’ll achieve that golden-brown exterior with the ideal texture.
Once you’ve mastered this straightforward technique, you’ll be able to make a big batch whenever the craving strikes. Serve them warm for maximum crunchiness, and customize the toppings however you like. These homemade shells truly elevate any tostada experience.
Homemade Tostada Shells
You'll love these crispy, freshly fried tostada shells loaded with all your favorite toppings. These tostada shells are delicious and simple to make.
Ingredients
Tostada Shells
Instructions
Tostada Shells
- In a Dutch oven, pour in enough oil to come up about an inch. Heat oil over medium-high until it reaches 350 degrees. Once it reaches 350 degrees, drop the heat level to keep the oil from getting too hot. Adjust the temperature as necessary to keep it at a consistent 350 degrees.
- Using tongs, carefully place a corn tortilla in the hot oil and fry for about a minute and a half. Flip the tortilla and cook for another minute and a half or until golden brown. (If your corn tortillas are on the thicker side, you may need to fry longer. In that case, flip when the bottom turns golden brown and repeat on the other side.)
- Remove the corn tortilla with the tongs and allow the excessive oil to drip back into the Dutch oven. Move the tortilla to a paper-towel lined plate.
- If desired, sprinkle with salt, chili powder and lime juice. Enjoy!
Notes
- Maintain oil temperature at a consistent 350 degrees for best results.
- Thicker tortillas may require longer frying time.