Tostada

Weeknight dinner can't get much easier—or tastier—thanks to these spiced beef tostadas.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.

Because quesadillas are SO sophomore year. This chorizo and refried bean tostada recipe is what you need when your wallet is broken.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

The shrimp is even better when it’s grilled.

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

These quick, easy, versatile tostadas are the perfect way to use up any leftover chicken you may have in the fridge.