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Tlayuda-Style Tostadas



– 2 cups ready-made corn masa, divided – 1 15-ounce can refried black beans, warmed – 2 cups shredded Real California Oaxaca cheese – 1 cup shredded green cabbage – 2 radishes, thinly sliced – 2 jalapeños, thinly sliced – 1 avocado, peeled, pitted, and sliced – Salt and pepper
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Prep time: 20 minutes

Cook time: 20 minutes

Arrange a 14-inch square of plastic wrap or wax paper on a work surface. Roll 1 cup masa into a ball, then place the ball on the plastic wrap and press it into a 12-inch tortilla shape. (It can be helpful to place another sheet of plastic wrap on top of the masa to help make the tortilla smooth; remove it before proceeding.)

Warm a very large skillet over medium-high heat. Add tortilla and cook until lightly charred in spots, 2 to 4 minutes per side. (It can be helpful to slide your hand under the plastic to lift the tortilla, then flip it over into the skillet and quickly peel off the plastic.) Remove tortilla from skillet and set aside.

Repeat with remaining masa.

Top tortillas with beans, cheese, cabbage, radishes, jalapeño, and avocado. Sprinkle with salt and pepper and serve.

Serves 4.