Ingredients:

  • 8 standard Corn Tortillas (5-6 inches / 12-15 cm diameter)
  • 2 Tbsp (30 ml) Neutral Oil (e.g., canola or grapeseed), plus extra for brushing
  • Pinch of Kosher Salt
  • 5 lbs (680 g) Lean Ground Beef (85/15 recommended)
  • 1 large (150 g) Yellow Onion, finely diced
  • 3 cloves (15 g) Garlic, minced
  • 2 Tbsp (30 g) Tomato Paste
  • 1 Tbsp (15 ml) Neutral Oil
  • 1 cup (240 ml) Beef Broth or Water
  • 1 tsp (5 ml) Apple Cider Vinegar
  • 3 Tbsp (45 g) Chili Powder
  • 1 Tbsp (15 g) Ground Cumin
  • 1 tsp (5 g) Dried Oregano
  • 1/2 tsp (2 g) Smoked Paprika
  • 1/4 tsp (1 g) Cayenne Pepper (optional)
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 2 cups (120 g) Iceberg or Romaine Lettuce, finely shredded
  • 1 cup (100 g) Shredded Cheese (Cheddar, Monterey Jack, or Cotija)
  • 1/2 cup (120 g) Salsa
  • 1/4 cup (60 ml) Mexican Crema or Sour Cream
  • 1/4 cup (30 g) Pickled Jalapeños or finely chopped fresh cilantro (optional garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Arrange the tortillas on a baking sheet lined with parchment paper, ideally placed atop a wire cooling rack.
  2. Lightly brush both sides of the tortillas with neutral oil and sprinkle lightly with salt.
  3. Bake for 10–12 minutes, flipping halfway through, until the tortillas are golden brown, rigid, and completely crisp. Remove and keep warm.
  4. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned.
  5. Drain off any excess fat from the pan. Return the beef to the heat.
  6. Add the diced onion to the beef and cook for 4-5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  7. Add the entire Tex-Mex Spice Blend (chili powder, cumin, oregano, paprika, cayenne, salt, and pepper) to the pan. Cook and stir for 30–60 seconds to toast the spices and deepen their flavour.
  8. Pour in the beef broth (or water) and the apple cider vinegar. Bring the mixture to a simmer, then reduce the heat to low. Let the mixture bubble gently for 5–8 minutes until most of the liquid has reduced and the beef mixture is thick.
  9. Arrange the crisp tostada shells on a platter and gather all your prepared toppings.
  10. Spoon about 1/4 cup of the warm ground beef mixture onto the center of each tostada shell, spreading it lightly but leaving a small border.
  11. Pile high with shredded lettuce, then cheese, a spoonful of salsa, and finally, a drizzle of Mexican crema or sour cream.
  12. Serve immediately while the shells are still perfectly crunchy.