Tostada Chiquita Image

Tostada Chiquita

Make this Tonight - " Cinco de Mayo Tostadas & Tamales"

Prep Time
Cook Time


  • For the Tostadas:
  • Four 5-6”corn tortillas
  • 1 ½ cups romaine lettuce, shredded
  • 2 cups refried beans, warm
  • ½ cup chorizo, ground
  • ½ cup tomatoes, chopped
  • ½ cup beets, cooked, julienned
  • ¼ cup cotija cheese, finely grated
  • 1 tablespoon vegetable or canola oil, plus more for frying
  • For the Red Wine Vinaigrette:
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • 1 tablespoon Mexican oregano
  • Kosher salt, to taste
  • Black pepper, to taste


  1. For the Tostadas: In a deep pot, add 1 – 1.5 inch of oil, until hot. Lay the tortilla in the oil. Fry one corn tortilla at a time over moderately high heat until lightly golden on both sides, about 30 seconds per side. Let cool.
  2. To make bean mixture, heat 1 tablespoon oil over medium-high heat in a medium skillet. Add chorizo and cook until done, about 3-4 minutes.
  3. Add the warm refried beans to a medium sized bowl. Add the cooked chorizo to beans.
  4. Using a wooden spoon, mix the refried beans and chorizo together. Stir until fully blended.
  5. For the Red Wine Vinaigrette: Combine olive oil, vinegar, oregano and salt & pepper in a small bowl and whisk together.
  6. In a medium bowl, add the lettuce. Dress and toss the lettuce in the vinaigrette until the lettuce is evenly covered.
  7. To assemble the Tostadas: On the bottom of a small plate add a tablespoon of bean mixture. Then place the fried tortillas directly on top of the beans.
  8. Add another 1-2 tablespoons of the bean mixture and spread around the center of the tostada.
  9. Add a layer of dressed lettuce. Followed by some tomato and the beets.
  10. Lastly, sprinkle with finely grated cotija cheese.