Homemade TOSTADA shells from SCRATCH | Tostadas RASPADAS (scraped) | Villa Cocina

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

fresh cheese

🥗Healthier: feta cheese

💰Cheaper: ricotta

Feta provides a similar tangy flavor at a lower cost.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers offer crunch with less heat.

shredded beef

🥗Healthier: shredded chicken

💰Cheaper: ground beef

Ground beef is often less expensive and cooks faster.

In a large bowl, add 2 cups of instant corn masalina and mix in 1.5 cups of water gradually, kneading until fully hydrated.

Knead for five minutes until the masa is smooth and firm.

Preheat a comal over medium heat.

Form 2.5 ounces of dough into a ball and flatten it into a disc using a tortilla press.

Cook the tortilla on the comal for about 30 seconds, then flip and cook for another 40 seconds to 1 minute until golden brown.

Remove the tortilla from the heat and allow to cool.

Wrap the tortillas in a kitchen towel and place in the fridge for 24 hours to stale.

Pour 1.5 inches of avocado oil into a large pot and heat to 350 degrees Fahrenheit.

Deep fry the tortillas until crispy and golden brown, about 30-40 seconds per side, sprinkling with salt while hot.

For tostada raspadas, cook the tortillas on the comal for 2 minutes, then scrape the top with a stainless steel scraper to create a rough texture.

Bake the tostadas in the oven at 350 degrees Fahrenheit for 10 minutes to remove moisture.

Fry the tostadas again until crispy, about 30-40 seconds.

Equipment Needed

Spice Level: