How to Make Potato Tostadas with Chile Guajillo and Dried Arbol Chiles - Easy to Follow Recipe

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool slightly before peeling.

Mash the potatoes in a bowl and set aside.

Heat olive oil in a skillet over medium heat.

Add chopped onion and cook until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cumin and chili powder, stirring to combine.

Fold in the mashed potatoes, mixing well, and season with salt and pepper.

Warm tostada shells in the oven or on a skillet until crispy.

Spread a layer of black beans on each tostada shell.

Top with the potato mixture evenly across the shells.

Sprinkle cheese over the potato layer.

Add dollops of sour cream and sliced avocado on top.

Garnish with chopped cilantro and a squeeze of lime juice.

Serve immediately and enjoy!

Spice Level:

Allergens