The tostada compuesta is a delightful Mexican salad recipe. Tostada means toasted and compuesta means mixed salad.
This tostada recipe is a complete meal all by itself. I fondly remember making these and especially eating them while working in the restaurant business. This Mexican salad recipe is one of my very favorites.
What makes this recipe special is how we put it in the oven to get the beans very hot before we place the lettuce and all the other goodies on top and let's not forget the dressing.
When the dressing is added, this wonderful aroma sizzles up and fills the room with an incredible aroma. The dressing adds much flavor to the beans and beef. It's almost indescribable.
Here is the Mexican salad recipe:
You can make your own tostada shells by cooking corn tortillas in vegetable oil. Heat the oil on medium high heat in a pan large enough so that the tortillas can lay flat. Using tongs, lay two tortillas at a time in the oil. Turn them over frequently until they become crispy. When the oil stops bubbling they are done. Remove the tortillas to a paper-towel covered plate to drain and cool.
Preheat oven to 400 degrees.
Place a tostada shell on an oven-proof dish. Add enough beans to amply cover the shell and sprinkle with cheese.
Put tostada into the oven until the cheese melts and the beans bubble around the edges.
Remember - "It's Gotta Be Hot To Be Good!"
Take the dish out of the oven and add a big handful of lettuce or two. Form the lettuce into a pyramid shape. Remember, this is a good size salad--a complete meal.
Add 4-6 slices of tomato around the tostada about halfway up the lettuce. Sprinkle plenty of dressing over the lettuce. The dressing is what makes it. If the beans are hot enough you will notice a wonderful aroma fill the room and the plate will sizzle.
Scoop a big spoonful or two of beef and place it on top of the tostada. Add a little more dressing on top of the meat. You can substitute chicken for the beef. Just be sure it's hot when you add it to the salad. Don't worry, iceburg lettuce holds up well to the heat.
Now add a tablespoon each of both guacamole and sour cream. This goes on top of the meat side by side.
Sprinkle cheese over the whole tostada and top with an olive.
This is a wonderful Mexican salad recipe I'm sure you will enjoy. The only thing missing is a margarita!
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California