Tostada is a popular Mexican dish that has become ubiquitous in recent years owing to its delicious taste and versatility. The dish involves a crispy tortilla loaded with various toppings. While tostadas are a favourite among food enthusiasts and Mexican cuisine lovers, there is often an unanswered question – what are tostada shells made of?
Tostadas are made with tortillas, that are fried till they become firm and crunchy. These shells provide a crunchy base that holds the toppings and adds texture to the dish. However, there are some variations when it comes to the type of tortilla used for tostada shells. Some prefer corn tortillas, while others use flour tortillas or even pita bread. In this article, we will explore what tostada shells are typically made of and the different variations that exist.
Origins of the Tostada Shell
Tostada is a popular Mexican dish and a staple in Mexican cuisine. The word Tostada translates to “toasted” in English, which refers to the crispy shell that is used as the base for the dish. The origins of the Tostada shell can be traced back to ancient civilizations in Mexico, such as the Aztecs and Mayans, who used corn as a primary source of sustenance.
Corn was considered a sacred crop in ancient Mexican culture and was used in various preparations. The Aztecs and Mayans would grind corn into masa (a type of dough) which was then flattened into discs and cooked on a hot griddle. These discs were then toasted until they turned a golden brown color. The resulting crispy shells were used as a base for various dishes, including Tostadas. Today, Tostada shells are made using a similar process and are enjoyed by people all over the world.
Traditional Ingredients Used in Making Tostada Shells
Traditional Ingredients Used in Making Tostada Shells:
Tostada shells are a quintessential element of Mexican cuisine. In the past, they were made by pressing corn masa into discs that were then fried to create a crunchy shell. Nowadays, while the basics stay the same, various variations exist. The conventional ingredients used in making tostada shells are corn masa, salt, water, and lard. Masa is a corn dough that is created using specially treated corn kernels. This dough acts as the base for many Mexican cuisines such as tamales, tortillas, and tostadas.
Salt is added to give the tostada shells a hint of flavor, and water is used to bind the masa. Meanwhile, lard contributes to the color and helps with the texture of the shells. While lard is the traditional fat used in making tostada shells, many people have begun opting for healthier options, such as vegetable oil. Regardless of the fat used, the outcome is an exceptionally wonderful crunchy and golden brown tostada shell that’s ready for any topping your palate desires.
The Nutritional Value of Tostada Shells
Tostada shells are made of corn tortillas that are flattened and then fried or baked. They are crispy and have a slightly nutty taste. While tostadas are popular in Mexican cuisine, the nutritional value of tostada shells makes them a healthier alternative to many other fried or baked snacks.
Tostada shells are primarily a source of carbohydrates. A single tostada shell contains approximately 75 calories and 10 grams of carbohydrates. They are low in fat and protein, with almost no sodium or sugar content. Tostada shells are also a good source of complex carbohydrates, which are essential for maintaining healthy blood sugar levels. Overall, tostada shells are a healthy and delicious snack option that can be paired with a variety of toppings to complement any meal.
Ways to Make Tostada Shells at Home
Making tostada shells at home is easier than you might think. If you have some corn tortillas on hand, you can whip up a batch of crispy tostada shells in just a few minutes. One option is to fry the tortillas in hot oil until they crisp up. Alternatively, you can brush them with oil and bake them in the oven until they turn golden brown and crispy.
To make oven-baked tostada shells, preheat your oven to 375 degrees. Brush each tortilla with a layer of oil, then place them on a baking sheet. Bake the tortillas for 8-10 minutes, or until crispy and golden brown. Once they’re done, let them cool before using them as the base for your tostadas. Making tostada shells at home is a simple and cost-effective way to enjoy this beloved Mexican dish.
Comparing Corn and Flour Tostada Shells
When it comes to tostadas, one of the most important decisions to make is whether to use corn or flour tostada shells. Corn tostada shells are traditional and have a distinct flavor and texture. They are made from masa harina (corn flour) mixed with water to create a dough. The dough is then pressed into thin rounds and fried until crispy. Corn tostada shells are gluten-free and have a distinct flavor that pairs well with fresh toppings like salsa and guacamole. They also have a slightly rough texture that helps them hold up to heavier toppings.
On the other hand, flour tostada shells are made from wheat flour, salt, water, and oil. They are lighter and fluffier than corn tostada shells and have a more neutral flavor. Flour tostada shells are softer and less crispy than corn shells, but they do not have the same rough texture. They are often used in Tex-Mex cuisine and pair well with heartier toppings like beans, meat, and cheese. Flour tostada shells are not gluten-free, so they are not suitable for people with celiac disease or gluten sensitivity.
Innovative Uses for Tostada Shells in Mexican Cuisine
Tostada shells are versatile and can be used in many innovative ways in Mexican cuisine. One common way is to use them as a base for appetizers or snacks. For instance, they can be topped with avocado, diced tomatoes, and diced onions for a refreshing appetizer. Another option is to use them as a wrap for tacos by adding meat, cheese, and lettuce for a unique and flavorful twist on a traditional dish.
Tostada shells can also be used to add crunch to soups and stews. Instead of adding croutons or bread to a soup, try using broken up tostada shells for a satisfying crunch. Additionally, they can be crushed up and used as a coating for fried chicken or shrimp, adding a delicious texture and flavor. The possibilities are endless when it comes to using tostada shells in innovative ways in Mexican cuisine.
How to Choose the Best Tostada Shells for Your Dish
When it comes to choosing the best tostada shells for your dish, there are a few things to keep in mind. Firstly, consider the texture and flavor of the shell. Some tostada shells may be crunchy while others may be soft and chewy. Similarly, some shells may have a more pronounced corn flavor while others may be more neutral in taste. Choose a shell that complements the flavors and textures of the ingredients in your dish.
Another factor to consider is the size and shape of the shell. Tostada shells come in various sizes and shapes, so choose one that fits the portion size and presentation of your dish. Additionally, pay attention to the quality of the shell – ensure that it is fresh, not stale or broken. By keeping these factors in mind, you can select the best tostada shells to make your dish truly delicious and enjoyable.
Final Thoughts
Tostadas are a delicious and versatile Mexican dish that can be enjoyed in many ways. These crispy shells are made from various types of corn tortillas, which are fried or baked until they become golden and crunchy. While they might look like simple pieces of fried tortillas, the truth is that tostada shells are much more than that. They have a unique texture and flavor that adds an extra layer of crunch and taste to any dish.
Whether you prefer traditional tostadas with beans, chicken, or beef, or more modern versions with seafood, vegetables, or fruits, the shell is an essential part of the recipe. Knowing what is a tostada shell made of can help you choose the best type of tortillas, customize your toppings, and enjoy a delicious and satisfying meal. So next time you crave a crunchy and flavorful tostada, remember that it all starts with a simple tortilla shell.