Tostady kukurydziane

Description

Corn tostadas are thin, crispy discs with a golden, slightly cracking edge and a distinct sweet-nutty aroma of corn; they are often lightly salted and have a uniform, crunchy texture that holds toppings well. Made from corn flour (masa harina), they mainly provide complex carbohydrates, fiber, a small amount of protein, and micronutrients such as magnesium and phosphorus. They are naturally gluten-free, although the fat and salt content depends on the preparation method, so it is advisable to choose baked versions over fried ones. In the kitchen, tostadas work well as a base for salsas, guacamole, ceviche, and salads, pairing excellently with fresh vegetables, cheeses, and plant-based spreads, as well as serving as a crunchy snack for dips. They should be stored in an airtight, dry container away from moisture and light; once opened, they quickly lose their crunchiness, so it's best to consume them within a few weeks or freeze them for longer storage.