Mexican Tostadas by Lily Ramirez-Foran

Lily Ramirez-Foran Theatre of Food at the Electric Picnic 2015

This dish has been created by Lily Ramirez-Foran for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Foodstore. These tostadas are an ideal accompaniment to an array of toppings! They can be fried a day or even 2 in advance as long as they’re stored properly in an airtight container. See our other recipes for ideas for Tostada Toppings. 

makes 20 | 20 mins prep 

Ingredients

  • Mini corn tortillas
  • 400 mls sunflower oil

Method

Heat the oil in a heavy bottom frying pan until really hot.

Gently lower a tortilla into the hot oil and keep it flat with the help of a steel egg lifter.

Fry the tortilla for about 1 minute or so on each side or until the tortilla is golden brown and crispy.

Remove from oil making sure to shake any excess oil and leave it to rest on a plate lined with kitchen paper towels.

Once cold, store in a large airtight container until needed.

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