Baked crispy corn tortillas topped with guacamole, beans and salsa
12 to 16 corn tortillas
1 batch salsita de tomate ciruela (quick plum tomato sauce)
1 batch guacamol para tostadas (Guatemalan guacamole)
1 cup thinly julienned red or yellow onion
1 cup chopped flat-leaf parsley
Guatemalan queso seco (or cotija cheese), crumbled
Bake the tortillas in a toaster oven at 350°F until they are crispy (5 to 7 minutes). Keep a close eye on them, as they can burn easily. Weigh them down with a small wire cooling rack to keep them from curling up. Once the tortillas are crispy, tostadas keep for days.
Prepare all the remaining ingredients. Set up all the ingredients in salad bar fashion. Or set up all the ingredients at the table. Invite diners to assemble their own tostadas. For boquitas, make them on the spot. If you make them too soon before they are eaten, they will be soggy.
Assembly suggestion: Spread salsa, guacamole or beans (if using) on a tostada. Add garnishes in the order listed. Top the tostada with your protein of choice, if you like.