Though using fresh tortillas will enhance any dish calling for them, some preparations can thrive even with old tortillas. So next time you have a half-sleeve of tortillas past their prime, consider, rather than tossing them, these three tasty saves. With tongs, remove newly made tostadas from the pan, gently shaking off extra oil. Carefully set them on a dish covered with paper towels, for catching drippings. Now you have the wafery base of a hearty, crunchy meal. If you have freshly cooked or leftover chicken, beef, or pork, add it to your tostada. With meat and sturdy base, a perfectly filling and balanced tostada is complete with no more additions but a sprinkling of cotija and a squeeze of lime. A smear of refried beans on the surface of the tortilla also adds flavor. Plus, this addition can help to keep other toppings in place. Try tuna on a tostada. Or heap on one of the truly great tostada toppings—cool ceviche zinging with citrus. Try it here: Black Bean Tostadas With Sweet Potato and Poblanos Try it here: Chilaquiles With Fried Eggs For one, flour tortillas bake differently than corn tortillas. Many flour tortillas are made with oil or lard, making them crisp faster in the oven if you decide to turn them into chips. Additionally, tortillas of different sizes and thicknesses will bake at different rates. Small, thin tortillas crisp quickly. Wide, thick tortillas might take more time, likely a few more minutes. Homemade tortilla chips are best while still warm. Sometimes if you leave them out for too long, they can develop an overly firm crunch. Consider experimenting with seasonings, like granulated garlic, curry powder and cayenne, or smoked salt. And if you really want to go next level, the leap from fresh tortilla chips to great nachos is an easy one to make. Try it here: Cheesy Chicken Nachos
