Squash-and-Rajas Tostadas

Photo: David Prince
Prep Time:
35 mins
Total Time:
45 mins

To make your own tostada shells, heat 1/2 inch of safflower oil to 350 degrees in a straight-sided skillet. Fry corn tortillas, turning them every 30 seconds, until crisp and golden, about 2 minutes total. Drain on paper towels; sprinkle with coarse salt.


  • 6 radishes, very thinly sliced

  • 2 tablespoons white vinegar

  • Coarse salt and freshly ground pepper

  • ¼ cup extra-virgin olive oil

  • 2 large poblano chiles, stems and seeds removed, thinly sliced

  • 2 medium onions, thinly sliced (3 cups)

  • ¼ medium kabocha squash, peeled and cut into 1-inch pieces (2 cups)

  • ½ teaspoon chopped fresh oregano, plus small leaves for serving

  • 6 to 8 tostada shells

  • Sour cream and Cotija cheese, for serving


  1. Toss radishes with vinegar in a bowl. Season with salt; let stand.

  2. Meanwhile, heat oil in a large straight-sided skillet over high. Add chiles and cook, stirring, 1 minute. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in squash and season with salt and pepper. Cook, stirring, 1 minute. Stir in oregano.

  3. Add 2/3 cup water. Cover, reduce heat to medium, and cook, stirring once or twice, until squash is tender and almost all liquid is absorbed, about 6 minutes.

  4. Spread tostada shells with sour cream. Top with squash mixture and pickled radishes, dividing evenly. Drizzle with some of pickling liquid. Sprinkle with cheese and oregano leaves; serve.

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