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Tiny tostadas with easy refry and salsa


50 Tiny Tostadas

Our smallest 6cm tortillas are ideal for bite size crunchy party snacks. To make these tostadas we use an easy beany refry recipe and ready to go Chipotle Salsa. As an alternative to cojita (Mexican aged cheese) we like to use pecorino or a ricotta insalata, if you can find it.


Making the Refry

  1. Add 1tbsp of oil to a frying pan over medium heat and when hot add the onion until, sauté until golden brown and sweet. 
  2. To the onion, add the Smoky Paprika and Epazote, stir for a few seconds until fragrant. 
  3. Add the black beans including the juice, stir and let bubble. When hot, mash with a potato masher in the pan, add the salt and let bubble until thick like hummus, check seasoning and reserve.

Making the Tostadas

  1. Heat the 250ml of oil in a frying pan over medium high heat. Line a baking tray with paper towel in preparation for draining the tiny tostadas.
  2. To check if the oil is hot enough, dip an edge of a tortilla into the oil, if it bubbles furiously, it is ready. 
  3. Slip about 6 tortillas at a time into the oil, push them down with tongs and flip after 10 seconds, cook for a further 30 seconds or until just starting to colour and are crunchy. Once cooked use tongs pull them out of the oil, drain and place on the baking tray lined with paper towel. Your tortillas are now tiny tostadas. Allow to cool.

The Assembly

  1. When you are ready to serve, using a teaspoon, place a 1 tsp (6g) blob of refry in the middle of the tostada, spread around making a small saucer as you go, leave a nice edge so you can pick up the tostada without getting refry on your fingers. Fill the saucer with ½ tsp (3g) of Cool Chile Chipotle Salsa. Place on a serving tray and finely grate the pecorino over the top. Serve.