2cups cooking oil (Gabriela recommends safflower or any high-smoke point vegetable oil)
Salt, to taste
2 avocados, sliced or mashed
2/3 to 3/4cup chopped white onion
1cup pico de gallo (store-bought or homemade)
8 fried eggs, as you like them
Warmed black beans (see note)
Additional suggestions: chopped cilantro, Mexican crema, and cotija cheese or, as Gabriela suggests – crumbled feta, if you can’t find cotija
Instructions
To prepare the tortillas, add the oil to a large, heavy-bottomed pan or deep skillet set over medium heat to a depth of 2 inches. Line a large baking sheet with a brown paper bag or paper towels. When the oil is 350 degrees (or when a test piece of tortilla sizzles when dropped into the oil), submerge and fry the tortillas one at a time, for about 2 minutes each. While the tortillas fry, use some kitchen tongs to hold down the edges so they don’t curl up, which can happen sometimes.Â
Once the tortillas are just golden, transfer to the paper towel to drain and season with a little salt. Repeat with the remaining tortillas and allow them to cool for a few minutes while you prepare the rest of your ingredients.Â
To assemble your tostadas, place a crispy tortilla on a plate and top with the suggested toppings or any and everything you see fit. Because that’s the point. These are best enjoyed right away.Â