From Class: Mexican Cooking

  • Servings: 2
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes


  • 4 small corn tortillas
  • Canola oil for frying
  • 10 cherry tomatoes
  • 1/2 red onion, diced
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 lime
  • 1/2 cup tomatillo salsa Verde, plus extra for garnish
  • 2 cups pulled cooked chicken or pork, shredded
  • 1/2 cup queso fresco, crumbled


  1. In a medium skillet (that a whole flat tortilla can fit into) add about 1/4″ of canola oil. Setover a medium to medium-high heat.
  2. When the oil is hot, but not smoking, rest a tortilla on the oil. It will float like a boat.
  3. Cook for about 2 minutes. Flip and cook for an additional 2 minutes, until crispy.
  4. Remove from the oil and place on a piece of paper towel.
  5. Continue in this method with the rest of the tortillas.
  6. In a small bowl, combine the tomatoes, onion, and cilantro. Juice with the lime.
  7. Spoon 2 tablespoons of salsa into the center of each tortilla and gently spread it around, but not quite to the edge.
  8. Divide the chicken, the remaining tomato salsa, and the queso fresco over the tostadas.
  9. Garnish with cilantro and extra salsa verde if desired.
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