- Corn Tortillas Oil for frying
- 2/3 cup toasted Pumpkin Seeds (pepitas)
- 2 Tbsp. Brown Sugar
- 1/4 cup Orange Juice
Fry the tortillas in oil until golden brown, drain excess oil on a paper towel.
Separately, melt the brown sugar in the orange juice in a pan and add the pumpkin seeds. Let simmer for 10 minutes.
Let cool for 15 - 30 minutes... if you have the time. This will let it thicken a bit. Its best if its a bit like honey or syrup.
Lastly, drizzle the tostada with the mixture.
I made these for a potluck so cut the tortillas in 1/4s like chips; with one whole one in the center. I let them sit out for 30 minutes on wire racks before plating them so that they syrup would soak in a bit - but it wasn't soggy at all.
Pictures can be found on this Facebook Album.