Recipes

TOSTADA SALAD
  • Ingredients
  • Cilantro Vinaigrette (recipe follows)
  • vegetable oil
  • 4 flour tortillas (about 8-inch diameter)
  • 1 pound thinly sliced cold rare roast beef
  • 2 to 4 cups shredded lettuce
  • 2 medium-size tomatoes, thinly sliced
  • 1/2 small red onion, thinly sliced and separated
  • 1/2 cup shredded Jack or cheddar cheese
  • fresh cilantro sprigs
  • sliced ripe olives and avocados
  • sour cream
Directions
  1. Prepare Cilantro Vinaigrette and set aside. In a 10 to 12-inch frying pan, heat 1/2 inch oil over medium-high heat
  2. When oil is hot, add 1 tortilla at a time; cook, turning quickly with 2 spatulas, until bubbly and just golden but still flexible (about 30 seconds)
  3. Bend tortilla in half at about a 45? angle as you lift it from oil
  4. Drain on paper towels, leaning tortilla against something sturdy (such as a 28-oz
  5. can) so it holds its shape as it cools. To assemble each tostada, place a fried tortilla on a plate
  6. Top flat surface with 1/4 of the beef, lettuce, tomatoes, onion, and cheese
  7. Garnish with cilantro sprigs, and olives
  8. Serve with avocados and sour cream
  9. Pass vinaigrette to drizzle over individual servings.


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