4 (8 ounce) cans salsa
2 tablespoons ground black pepper
3 / 4 cups water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chopped onion
In a medium bowl, combine salsa, pepper, and water. Mix well and refrigerate until ready to serve or serve from a bowl.
Heat oil in a large skillet over medium heat. Cook the tostada shell in the oil, stirring constantly, until it is golden brown. Drain on paper towels and serve warm or cold with tortillas.