When I’m craving something both quick and crunchy, I turn to one of my favorite no-cook Mexican dishes: tostadas. They’re built on corn tortillas that have been baked or fried until crispy — either homemade or commercially made and bagged — and then topped with things like refried beans, cheese and a favorite protein.
The recipe is adapted from my well-thumbed copy of “Enchiladas: Aztec to Tex-Mex” by Cappy Lawton and Chris Waters Dunn. It features cooked shrimp tossed in a slightly spicy chili sauce made with ancho chilies and chipotle in adobo on top of crisp tostadas loaded with chopped fresh veggies. Orange juice and sugar tame the heat of the chipotles with just the right amount of tang and sweetness.
I used cooked grocery store shrimp, but grilled shrimp would be even better, if you don’t mind cooking out. Roasting the chilies over a flame before blending them into the sauce will also upgrade the dish. Additionally, you can (and should) warm the tostada shells in a 350-degree oven for 4-5 minutes before using.
You can find premade, bagged tostada shells at most larger grocery stores near the taco shells and in any Mexican grocery.
To make homemade tostadas: Lightly spray both sides of 8 corn tortillas with cooking spray; place them in a single layer on a baking sheet; lightly season with salt; and bake for 10 minutes, flipping halfway through, until they are crispy like a chip.