Tostadas Sinaloenses, Tostadas Ahogadas
These tostadas ahogadas are my lightened-up twist on classic deep-fried potato tacos. You get all the flavor, crunch, and comfort—but without the extra oil. A simple and satisfying dish from Mexican cuisine that’s plant-based and packed with veggies.
6 people
Ingredients
For the potato filling:
- 1 tablespoon neutral oil like avocado or vegetable oil
- 2½ cups mashed potatoes about 1 lb / 450 g, cooked
- Pinch of salt
For the caldillo (tomato broth):
- 3 large tomatoes about 1 lb / 450 g
- ¼ onion
- 5 fresh cilantro sprigs
- ½ teaspoon dried spearmint or dried oregano
- Pinch of salt
To serve:
- 12 corn tostadas baked or regular
- 2 cups shredded lettuce
- 1 cucumber thinly sliced
- 4 –6 radishes thinly sliced
- Pickled red onions see notes
Instructions
Prepare the mashed potatoes:
- In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the mashed potatoes and stir until warmed through. Season with a pinch of salt and taste. Adjust seasoning if needed. Set aside.
Make the tomato broth (caldillo):
- In a separate saucepan, place the tomatoes and onion with about 1 cup of water. Simmer over medium heat for about 10 minutes or until the tomatoes are soft.
- Transfer the mixture to a blender and blend until smooth.
- Return the blended tomato sauce to the saucepan. Stir in the cilantro sprigs and a pinch of salt. Simmer for another 5 minutes. Add the spearmint or oregano, stir, and remove from heat. Taste and adjust salt if needed.
Assemble the tostadas:
- Place each tostada on a shallow dish or plate. Gently spread 2–3 tablespoons of the warm mashed potatoes over the surface—be careful not to break them.
- Top with shredded lettuce, cucumber slices, radish slices, and pickled red onions.
Serve:
- Pour a generous ladle of warm tomato broth over each tostada just before serving. Enjoy immediately while the tostada still has a bit of crunch.
Notes
Home-cook to home-cook tips
- Don’t soak the tostadas too early—they’ll fall apart.
- Warm your mashed potatoes with a bit of veggie broth if they’re too stiff.
- Want to batch it? Make the caldillo and pickled onions ahead—they last up to 5 days in the fridge.