Ingredients:

  • 12 fresh corn tortillas (standard size, white or yellow)
  • 2 cups canola oil (or vegetable oil, for frying)
  • 1 teaspoon fine sea salt (for finishing)

Instructions:

  1. Pour the canola or vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat the oil to between 350°F and 375°F (175°C and 190°C). Maintain this temperature throughout the cooking process for rapid dehydration and crispness.
  2. Working one or two at a time, carefully place the corn tortillas into the hot oil using long tongs. Ensure the tortilla is submerged and cooks evenly.
  3. Fry each tortilla for about 30 to 60 seconds per side. The tortilla is finished when it stops bubbling rapidly, turns a light golden brown, and becomes rigid and perfectly crisp. Do not over-crowd the pan.
  4. Use tongs to remove the hot tostada shell from the oil. Place it immediately on a wire rack lined with paper towels to drain excess oil. While still hot, immediately sprinkle both sides lightly with fine sea salt.
  5. Continue frying the remaining tortillas, ensuring the oil temperature remains consistent between batches, until all 12 tostadas are complete. Use immediately or store for later use.