Looking for a quick and easy tostadas recipe? These tostadas take a classic Honduran approach, combining the crunch of crispy tortillas and sharp radish with creamy red beans and queso. Top with a fried egg cooked to your desired consistency; but, we suggest serving runny to fuse with the flavors beneath.
2 cups frying oil, divided, plus more for frying eggs
8 yellow corn tortillas
1 (15-ounce) can red beans
3 garlic cloves
½ cup diced onion
Salt and cumin to taste
4 ounces Queso Duro Hondureño or cotija cheese, shredded
Microgreens and sliced radishes for garnish
Special equipment: Deep-fry thermometer
- Line a plate with paper towels. In a cast-iron skillet, heat 1¾ cups of oil to 325 degrees; fry tortillas until crispy, then let drain on paper towels. Discard oil (be sure to let cool first).
- Drain beans. In a blender, combine with garlic and puree. (Beans can be a little chunky.)
- In a skillet add remaining ¼ cup oil and heat to medium-high; add onion and sauté for 2 minutes. Add beans, salt, and cumin; mix and adjust seasoning, cooking for about 10 minutes. Meanwhile, in another skillet, fry eggs in oil.
- Spread 2 tablespoons of beans on each tortilla, add Queso Duro Hondureño or cotija, and top with a fried egg. Garnish with microgreens and sliced radishes.
Recipe ByLuis Vasquez of El Sur Street Food Co. in Little Rock, Arkansas
Contributing CityLittle Rock