Huachinango En Tostado (Tostadas with Red Snappers)

Huachinango en tostado is a traditional Mexican fish tostada built on poached red snapper that gets shredded and fried with tomatoes, onions, parsley, and chopped olives. The fish is piled onto crispy fried tortillas and topped with shredded lettuce.

Poaching the snapper with bay leaf, thyme, marjoram, garlic, and a splash of vinegar infuses the fish with herby, aromatic flavor before it even hits the frying pan. The vinegar keeps the flesh firm and adds a subtle tanginess that cuts through the richness of the fried tortilla.

Shredding the fish after poaching gives you thin, tender flakes that absorb the tomato-olive mixture when everything fries together. Whole fillets would just sit on top of the tostada. Shredded fish weaves into every bite.

Frying the tortillas in lard until crisp is the traditional method. They should be golden and rigid enough to hold the toppings without bending. Then a drizzle of that hot frying fat over the assembled tostada ties everything together.

Kitchen Tips

• Don’t overcook the snapper. Fifteen minutes of poaching is the max. The fish should flake easily with a fork but still hold together when you drain it.
• Drain the tomatoes well before frying. Excess liquid splatters in hot oil and makes the topping watery.
• Assemble just before serving. Crispy tostadas go soggy fast once the wet toppings go on.

Variations

• Tuna swap: Use fresh tuna fillets instead of snapper for a meatier, bolder tostada.
• Baked tostadas: Skip the frying and bake oiled tortillas until crisp for a lighter version.
• Add avocado: Top with sliced avocado or guacamole for a creamy contrast to the crispy base.