You can fry the tortillas (step 1) up to 2 hours ahead; store airtight. Or use purchased fried corn tortillas (tostadas) from a Mexican market. Use a mild, moist, slightly salty cheese such as Mexican queso fresco or farmer's cheese, or ricotta salata, from a supermarket.

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Credit: Maren Caruso

Recipe Summary

MAKES: 10 to 12 servings


Ingredient Checklist


Instructions Checklist
  • Pour 1/2 inch oil into an 8- to 10-inch frying pan over medium-high heat. When the edge of a tortilla bubbles vigorously when dipped in the oil, slip tortilla into pan. Cook tortilla, pushing down into oil occasionally and turning over once, until lightly browned, about 1 minute total. Lift out with tongs and transfer to paper towel-lined baking sheets to drain. Repeat to cook remaining tortillas; set in a single layer. As they cool, stack.

  • In a bowl, mix cabbage, radishes, and lime juice. Add salt and pepper to taste.

  • Spoon cabbage mixture, refried beans, shredded pork, chipotle salsa, sour cream, cheese, and avocados into separate bowls. Serve with crisp-fried tortillas for guests to assemble their own tostadas: Spread beans on a tortilla, then add pork, cabbage, salsa, sour cream, cheese, and avocado to taste.

Nutrition Facts

238 calories; calories from fat 56%; protein 27g; fat 33g; saturated fat 11g; carbohydrates 33g; fiber 3.5g; sodium 886mg; cholesterol 76mg.