Corn tostada shells

Spread wet ingredients such as salsa, beans or chopped tomatoes in a thin layer, and add them just before serving. Drain juicy toppings well; a layer of refried beans also helps shield the shell from wetter fillings.

Yes. Arrange them in a single layer and heat at 180 °C for about 3–5 minutes, checking that they turn crisp without browning too much. Let them cool briefly before topping.

Spread on refried beans, then add shredded lettuce, salsa, crumbled cheese and sliced avocado. Keep toppings in a low mound so the shell is easier to pick up and eat.

For a softer base, use a warm corn tortilla; for a crisp base, bake or fry a tortilla until rigid. A large crispbread can work for a quick snack, though its flavour and shape are different.

They are similar crisp corn bases, but a tostada shell is flat, while a taco shell is shaped into a curved, folded form. Both can be topped with beans, meat, vegetables and salsa.

Seal them in an airtight container or tightly closed bag and keep them in a cool, dry cupboard. If they soften, crisp them in a 180 °C oven for a few minutes, then cool before serving.

A serving is often about three shells, weighing roughly 37 g altogether. They are brittle and easy to keep eating, so portion them out before adding toppings.

Traditional tostada shells are made by frying tortillas until crisp, while some packaged versions are baked. The cooking method affects their texture and fat content; check the product description if you need to know which.