Is there a trick to keeping a tostada crispy under toppings?

Question

Tostadas go soft within about 3 minutes of adding wet toppings. I've tried patting everything dry, adding toppings at the last second, even trying different base tortillas. Nothing keeps them crispy past the point where I want to eat them. Is there a technique that actually works?

crispy_edge_fan · Answer

The bean barrier method is real. I use a very thin application of refried beans — just enough to coat the surface, not enough to add significant moisture of its own — and then the hot component (protein) goes on immediately so the beans stay warm and remain a barrier rather than becoming a wet layer themselves.

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