Never done these before. I tried homemade nachos a couple weeks ago but to be honest I heated em wrong I think they just seemed stale. I wanna make some tostadas. i got the premade shells. I was lookin for help in the heating em up department. I will be using refried beans and grounds beef as the proteins
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For nachos, the chips are going to get a little soft under all the tasty ingredients. For these tostadas shown, I would pop them in the toaster oven for a minute or two.
I never thought of warming those up. The meat and/beans are are always hot enough. I think since these are already super crunchy and will crack up when you bite into them (if they're piled high enough) . The last thing you want to do it toast them and make them crispier.
You're in California, buy fresh corn tortillas or use ones that are a day or two old and make your own tostadas or nachos. Fry them in a skillet with just a small layer of oil. Then you'll have better tasting, fresher tostadas/nachos and you can control how crunchy you want them.
You got me thinking here...
What kind of oil do you use? I'm wondering if I press a fresh corn tortilla and pan fry it in oil quick vs dry. Bacon grease maybe? Duck fat? Maybe I don't even cook it till crisp but just enough to cook through and use it like a regular tortilla?
@Andrr Any kind of neutral oil is fine. If you make tacos from masa (a "raw" tortilla) you can slap it on a griddle\comal to cook and you get a standard corn tortilla. If you take a standard corn tortilla, already cooked you only need a thin layer or oil, lets say a quarter inch, to fry them to make a tostada. I don't eat hard shell tacos.
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We don’t really use hard shell tacos/tostadas anymore, but we use to pop them in the oven under the broiler for a fast minute or two. That usually took that staleness out and gave them a nice crunch.
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