El Mexicano
El Mexicano Corn Tostada Raspada
What it is
This is a type of corn tortilla specifically prepared for making tostadas. The term 'raspada' suggests it has been lightly fried or toasted to achieve a crisp texture, making it ready to serve as a base for toppings. It is typically made from masa harina, water, and a small amount of oil for frying. The shape is usually round and flat, designed to hold a variety of ingredients.
How people cook with it
These crisp corn tostadas are a convenient foundation for a wide range of Mexican-inspired dishes.
- Base for layered tostadas
- Crumbled into soups
- Served with dips
- Topped with beans and cheese
To prepare tostadas, simply take the crisp corn tostada shells from the package. You can warm them slightly in an oven or toaster oven if you prefer them extra hot, but they are usually ready to use straight from the package. Spread your desired toppings directly onto the tostada, such as refried beans, shredded chicken or beef, lettuce, cheese, salsa, and sour cream. They can also be broken into pieces and added to salads or used as a crunchy element in other dishes.
How it differs from similar foods
Unlike soft corn tortillas, these tostada shells are pre-fried to a crisp, rigid state. This preparation eliminates the need for frying them yourself and ensures they hold their shape under a generous amount of toppings, providing a satisfying crunch.
Who it is for
Home cooks looking for a quick and easy way to assemble authentic-style tostadas will find these useful.
How to keep the rest
To maintain their crispness, store any unused tostada shells in their original packaging or an airtight container. Keep them in a cool, dry place away from moisture, which can make them soggy. Proper storage ensures they remain crunchy for future use.