Steak Tostadas

I have always either purchased pre-made tostada shells, which I don't particularly like because they are usually broken in tiny pieces and they taste like cardboard, or I fry fresh corn tortillas.  However, frying has not always worked for me because the corn tortillas sometimes get soggy and not crispy enough or they burn on the edges or they are too greasy.  Last night I thought I would test out an oven technique thinking that perhaps a slower heating of the tortilla would result in an even crispy result.   Happily, it did!  

I placed two fresh corn tortillas on a parchment paper lined baking sheet and brushed them lightly with canola oil (if you are feeding a bigger crowd, you can certainly prepare as many at one time as your sheet pan will allow).  I placed them in a 350 degree oven for about 10-12 minutes turning them often.  When finished, the result was a substantial, non-greasy, very crispy tostada shell without frying and much less expensive than buying the boxed variety in the store.  Top them with anything from ground browned meat, chicken, turkey or pork, shredded chicken or sliced steak.  Chop a variety of vegetables such as tomato, onion, fresh cilantro and include shredded cheese, hot sauce, salsa, and home made guacamole. 

The Best Guacamole

ripe avocado
serrano pepper, finely diced
red onion, finely diced
garlic clove, minced
cilantro, chopped
pinch cumin
lime juice
salt

In a bowl combine serrano pepper, red onion, garlic, cilantro, lime juice, cumin and salt. Fold in avocado, mashing with a fork to incorporate well with other ingredients and to reach desired consistency. Taste for seasoning and adjust accordingly.