LIFE and why Tostadas should be the New Tacos
Mexican Abroad by Susy Villasuso
Do you ever feel that life gets in the way of doing the things you want? I keep thinking this after a busy week at work. As some of you know (or not), I work full-time for a company that makes Mexican food products. It’s good because I get to learn new things about food retail and how Mexican food has been growing in the past few years in the UK. There seems to be more interest in cooking with Mexican flavors at home. Another great thing is that I get to work with a team and learn from them. When you work on your own, it can sometimes be challenging to see things in a different way and push yourself a bit more. The downside of my work is that I have to set aside my own projects and things I want to achieve, because it’s just too darn hard to try and do it all!
Taking care of my family involves a nearly-teenager who seems to hate me just because I breathe these days, and an 8-year-old with more social commitments than my husband and I combined. There's also the obvious task of taking care of your home: feeding everyone, bathing and clothing them, and trying to keep things tidy, which seems to be a 24-hour job for my husband and me. I could go on!
I keep blaming all of these things for not being able to do what I love, but the truth is that I’m just overwhelmed. I think I could make some time for my own interests if only I would stop overthinking it and just get on with it! So I have realized that, at least for now, I'm working on the "getting on with it" part. But this is just a cycle that keeps repeating; I think it's just something called LIFE. Life is never perfect; it’s a challenge and can bring many positive things but also many disappointing ones. Does any of this sound familiar to you? If yes, please let me know, or I’m starting to believe there is something wrong with me as I’m not always able to function as a proper adult.
Anyway, on the subject of pursuing the things I love, I thought I should talk a bit about tostadas and how I think they should be the new tacos. Tacos will always be a lovely thing to have, and to me, my favorite tacos are made with “guisados”—a name for a stew in Mexico. A “guisado” is a homemade filling, which can be vegetable or meat-based, and served simply in a warm corn tortilla without the use of any fancy garnishes. I promise to talk more about guisados another time.
Today I want to focus on the lesser-known cousin of the taco, “tostadas.” These consist of a crispy corn tortilla topped with a variety of ingredients. Perhaps one of the most classic tostadas has to be a refried bean tostada, topped with crumbled “queso fresco” (or fresh cheese), crema, a slice of tomato, and lettuce. As usual, it’s always the most unassuming ingredients that can make a delicious and nutritious lunch in Mexico.
Tostadas have existed since pre-Hispanic times, and their origin probably relates to the use of stale corn tortillas. Once they lose some of their water content, they become the perfect ingredient to make tostadas. These are left to toast and crisp up over a hot “comal” or pan.
A few examples of the tostadas I have been making lately. 1.Grilled, topped with cheese and carne asada. 2. Shrimp ceviche and salsa macha. 3. Prawns and guacamole 4. Grilled steak with a quick salsa I made with habanero, tomatoes, onion, sweetcorn, lime and olive oil.
The tostadas I remember most from my childhood are the "tostadas de cueritos" that my granny Marina used to make for us. "Cueritos" is a very tender pork skin, typically boiled, then cooled and pickled with vinegar, spices, jalapeño chili, carrots, and onions—essentially an escabeche. It's cut into small strips and served over a crispy corn tortilla, sometimes with a bit of crema. It's truly a delicious dish; the combination of flavors and textures is out of this world.
In Mexico, tostadas have become especially popular for their use in coastal cuisine, particularly in the Pacific region and the Yucatan Peninsula. Here, dishes like "aguachile" and "ceviche" are prepared daily and served to many visitors. A fresh topping like ceviche or a seafood cocktail pairs perfectly with a crunchy tostada, making it easy to scoop up the fresh and spicy ingredients. The satisfying crunch of a tostada and the flavor of corn complement a spicy, fresh, and slightly sour seafood topping beautifully. I believe this could be the next big culinary trend in the UK after tacos.
Now, for more practical advice on making tostadas at home, you'll first need corn tortillas. Don't use fresh ones; instead, opt for those that have been left for a couple of days and have become a bit drier or stale. They might not be good for tacos anymore, but they're perfect for making tostadas and totopos (tortilla chips).
Here are some favorite methods for making tostadas:
Oven Baked: Lightly brush the tortillas with vegetable oil, place them on a baking tray, and bake in the oven for 12-13 minutes. Remember to flip them halfway through cooking.
Results: Crispy, super crunchy, and very low in fat and calories.
Air Fryer: Similar to oven baking, but the cooking time is reduced by a third. Brush them with olive oil. This method is excellent when you need a quick tostada to go with your lunch and only need a few.
Results: Super crunchy and low-fat tostadas, cooked faster than in a regular oven.
Shallow Frying: In a shallow pan, add about 1 cup of vegetable oil and let it get very hot. Then, fry your tostadas until they turn golden brown and become super crispy.
Results: Very crispy and tasty tostadas. They might be a bit greasier than oven-baked ones, but the oil adds more flavor.
Over the Grill: This is perhaps my favorite method, but I only use it when we have a BBQ going and the grill is hot. Simply place the tortillas directly over the fire and let them get crispy. You can even add grated cheese to make some quick “volcanes” (volcanoes) and then top them with grilled steak and salsa.
Results: Very crispy, not oily, and the charcoal taste is a delightful bonus.
Now here is my favourite Refried Bean Tostada Recipe to begin the week, they are simple, delicious and with ingredients that you can easily find in the shops.
Ingredients:
For the Tasty Refried Beans:
6 corn tortillas
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 large garlic clove, minced
1 chili, finely chopped
1 can of black beans or 300g of homemade black beans
1 teaspoon cumin seeds
Salt & pepper to taste
A handful of fresh coriander, roughly chopped, plus extra for serving
For the Tomato Salad Topping:
1 beefsteak tomato, cut into large chunks
1 red onion, finely sliced
1 tablespoon Mexican oregano
Juice of 1 lime
1 teaspoon honey
2 tablespoons olive oil or good quality rapeseed oil
A pinch of salt and black pepper
To Serve:
150 grams crumbled feta cheese
150 grams thick Greek yogurt
Method:
Prepare your refried beans: Start by making your refried beans. Building layers of flavor will make them extra delicious. In a pan, add the olive oil and butter. Heat over medium heat until the butter melts. Once the butter begins to bubble, add the onion, garlic, and chili. Stir and cook for 3-5 minutes until they become translucent. Add the cumin seeds and stir, cooking for another minute.
Add the beans, including any of their juices, and stir. Let them simmer. Then, using a potato masher, roughly mash your beans until they form a lovely paste. Stir in the chopped coriander and season with salt and pepper to taste. Set aside and cover the pan with a lid to keep them warm.
Fry the tostadas: In a shallow pan, add 1 cup of vegetable oil and heat it over medium-high temperature. Once the oil is hot enough, add the corn tortillas and fry them until they turn golden brown on both sides. Once ready, remove them from the oil with kitchen tongs and place them on a plate lined with kitchen paper to absorb any excess oil. Repeat this process with the remaining corn tortillas.
Make the tomato salad: Quickly prepare a delicious tomato salad. In a bowl, combine the tomatoes, red onion, Mexican oregano, honey, olive oil, salt, and pepper. Mix briefly.
Assemble and serve: With a spoon, add a generous amount of refried beans onto each tostada, spreading it evenly across the surface with the back of the spoon. Then, top your tostadas with the delicious tomato salad, distributing an equal amount on all of them. Next, divide the crumbled feta cheese over your tostadas and top each with a dollop of Greek yogurt. Finish by garnishing them with fresh coriander and a sprinkle of flaky salt. Enjoy!