Traditional Mexican Tostadas recipe

In a large bowl, place the corn masa harina and gradually add the warm water. Knead the mixture, adding water as needed, until the masa is fully hydrated and there are no dry patches. Continue kneading for 5 more minutes until the dough is smooth, firm, and does not stick to your hands.

Divide the dough into 2.5 oz balls. Flatten each ball into a disk by applying gentle pressure in a rocking motion between your hands.

Preheat a comal over medium-high heat. Place the masa disk between two plastic circles in a tortilla press. Press the dough to form a tortilla, leaving it slightly thick but not too thick for easy chewing.

Peel off the plastic and gently lay the tortilla flat on the hot comal. We will flip the tortilla only once to prevent it from puffing. Cook for 30 seconds, then flip it. Cook the other side for another 30-40 seconds until golden brown spots appear. Remove from heat. Allow them to cool, wrap them in a clean kitchen towel, and refrigerate for 24 hours to become stale.

Heat about 1.5 inches of neutral oil suitable for frying to a safe temperature of 350°F. Deep fry the tortillas until both sides are golden brown, crispy, and toasted, approximately 30-40 seconds in total. Place them on a rack with a sheet pan underneath to drain excess oil. While still hot, lightly season each tortilla with salt.

Enjoy them as a side dish with pozole!