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How to Bake Tostadas

By Cook's Illustrated Published March 2010

Try this technique to cut down on the oil used when making tostadas.

Baking tortillas to create tostadas uses much less oil than frying (the traditional approach), with very comparable results. Make sure to start with corn tortillas that have no preservatives and just three ingredients: corn, lime, and salt. Serve tostadas with refried beans or other toppings, such as our Spicy Mexican Shredded Pork (see related recipe).

1. Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).

2. Place a wire rack upside down on top of the tortillas to keep them flat. Bake on the upper- and lower-middle racks of a 450-degree oven until lightly browned and crisp, 15 to 18 minutes, switching and rotating sheets halfway through baking.