Ingredients:

  • 8 large Corn Tortillas (approx. 15 cm / 6 inches diameter)
  • 2 Tbsp (30 ml) Neutral Oil (e.g., canola, vegetable, or light olive oil) for shells
  • Pinch of Fine Sea Salt (for shells)
  • 1 Tbsp (15 ml) Neutral Oil (for filling)
  • 1 lb (450 g) Lean Ground Beef (85% or 90% lean recommended)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp (15 ml) Chilli Powder (Ancho or standard)
  • 1 tsp (5 ml) Ground Cumin
  • ½ tsp (2.5 ml) Dried Oregano (Mexican oregano, if available)
  • ½ tsp (2.5 ml) Smoked Paprika (for depth)
  • ¼ tsp (1.25 ml) Cayenne Pepper (optional, for heat)
  • 1 cup (240 ml) Beef Broth or Water
  • ½ tsp (2.5 ml) Fine Sea Salt (for filling)
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • 1 cup (120 g) Shredded Iceberg or Romaine Lettuce
  • ¾ cup (85 g) Shredded Cheddar or Monterey Jack Cheese
  • ½ cup (120 ml) Salsa (Pico de Gallo or roasted tomato salsa)
  • ¼ cup (60 ml) Mexican Crema or Sour Cream (thinned slightly with water)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with oil and sprinkle lightly with salt.
  2. Lay the tortillas on a baking sheet, ideally elevated on a wire rack for even airflow. Bake for 8–10 minutes, flipping halfway through, until they are golden brown, stiff, and brittle.
  3. Remove the crispy tostada shells from the oven and set them aside.
  4. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the ground beef to the skillet. Break the meat apart with a spoon and cook until it is fully browned and no pink remains (about 6–8 minutes).
  6. Carefully tilt the pan and drain off any excess fat/grease. Return the skillet to the heat.
  7. Sprinkle the chilli powder, cumin, oregano, smoked paprika, and cayenne (if using) directly over the beef. Cook, stirring constantly, for 1 minute until the spices are fragrant (blooming).
  8. Pour in the beef broth or water. Stir well, scraping up any browned bits. Season with salt and pepper.
  9. Bring to a simmer and reduce the heat to medium-low. Cook uncovered for 5–7 minutes, allowing the liquid to reduce until the mixture is thick, saucy, and coats the meat thoroughly. Keep warm.
  10. Lay a crispy tostada shell flat on a plate. Spread 2–3 generous tablespoons of the hot ground beef filling evenly across the shell.
  11. Immediately layer with shredded lettuce, followed by cheese (the residual heat will slightly melt the cheese).
  12. Drizzle with salsa and Mexican crema/sour cream. Serve immediately while the shells are still hot and crisp.