This commercial tostada contains inflammatory seed oils (corn oil, cottonseed oil, sunflower oil) that promote inflammation and should be avoided. The DIY version eliminates these harmful oils and uses clean avocado oil with organic corn masa for a healthier, preservative-free alternative.
Based on: TOSTADAS CASERAS AMARILLAS
· Makes approximately 24 tostadas
· Serving: 1 tostada (32g)
Why This Recipe is Seed Oil Free
Commercial TOSTADAS CASERAS AMARILLAS from GUERRERO often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original TOSTADAS CASERAS AMARILLAS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic masa harina
240g (about 2 cups) · Bob's Red Mill Organic Masa Harina
The corn flour base that provides structure and authentic corn flavor for the tostadas
Warm water
360ml (about 1.5 cups) · Filtered water
Hydrates the masa harina to form pliable dough for shaping tortillas
Sea salt
5g (about 1 teaspoon) · Redmond Real Salt
Enhances flavor and helps strengthen the dough structure
Clean, high-heat stable oil for frying that replaces inflammatory seed oils
Instructions
Step 1. Combine 240g (2 cups) organic masa harina with 5g (1 teaspoon) sea salt in a large mixing bowl. Whisk together to distribute salt evenly - this prevents uneven seasoning in the final product.
Step 2. Gradually add 360ml (1.5 cups) warm water while mixing with your hands or a wooden spoon. Knead for 2-3 minutes until you have a smooth, pliable dough that doesn't crack when pressed. The dough should feel slightly moist but not sticky - add water 1 tablespoon at a time if too dry, or masa harina 1 tablespoon at a time if too wet.
Step 3. Divide dough into 24 equal portions (about 25g each). Roll each into a smooth ball, then cover with a damp towel to prevent drying. Work with one ball at a time, keeping others covered.
Step 4. Using a tortilla press or rolling pin between plastic wrap, flatten each ball into a thin 6-inch circle, about 2mm thick. If the edges crack, the dough is too dry - add a few drops of water to remaining portions.
Step 5. Heat 2-3 tablespoons avocado oil in a heavy skillet or cast iron pan over medium-high heat (about 350°F). The oil should shimmer but not smoke. Test with a small piece of dough - it should sizzle immediately when added.
Step 6. Fry tortillas one at a time for 45-60 seconds per side until golden brown and crispy with some bubbling. They should puff slightly and become rigid. Use tongs to flip carefully. Transfer immediately to paper towels to drain excess oil.
Step 7. For oven method (if preferred): Brush both sides lightly with avocado oil and bake at 450°F for 6-8 minutes, flip, then bake 4-6 minutes more until crispy and golden.
Step 8. Cool completely before storing. Tostadas should be crisp and make a snapping sound when broken. Store in airtight container for up to 1 week. Use as base for toppings like beans, lettuce, cheese, or eat as chips with salsa.
Storage
Store in airtight container at room temperature for up to 1 week. For maximum crispness, store with silica gel packet. Can be refreshed in 350°F oven for 2-3 minutes if they lose crispness.
Cost Comparison
Cost per serving (homemade)$0.12
Cost per serving (store-bought)$0.15
Savings20%
Initial investment in quality oils and organic masa pays off long-term. Cost estimates based on typical retail prices - actual savings may be higher with bulk purchasing and sales.