Best Chorizo Tostadas Recipes

CHICKPEA AND CHORIZO TOSTADAS

Steps:

• Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving.
• Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.
• Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8-10 minutes. Remove from heat.
• Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.

TOSTADAS WITH CHORIZO

Steps:

• Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on paper towels or brown paper sack. Season with a little sea salt while hot.
• Saute chorizo in medium skillet over medium heat, breaking up the sausage into small pieces. When cooked, add the can of refried beans to the skillet to heat through. Mix chorizo and beans.
• Spread hot beans on tortillas and top with a handful of shredded cheese, shredded lettuce and diced tomato pieces.

TOSTADAS WITH EGGS, BLACK BEANS, AND CHORIZO

Steps:

• Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
• Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.

SPICY BEEF & CHORIZO TOSTADAS

Steps:

• 1. Cook up your meat & add seasoning while cooking. Drain grease off and then add your tomatoes and jalapeno's.
• 2. Heat up your beans in a pan till they are nice and hot. Get your tostadas and smear on a tablespoon or more of beans then top with meat mixture.
• 3. Now, layer all the other goodies....I go with cheese first because I want it to melt into the meat. Then, lettuce, sour cream, tomatoes, olives, a little more cheese and then some hot sauce.
• 4. Don't let these fool you. They are very filling and will serve as a meal. At least they do in our house. Now my husband has a couple of them but I am good with just one. Splurge and get some Mexican Sangria (non-alcoholic) or Mexican pop from your local Mexican restaurant...always fun to serve with it.
• 5. Here is the seasoning I use. Just in case you are looking around for it you'll have a picture.

SHRIMP, CHORIZO AND POTATO TOSTADAS WITH REFRIED BEANS

Steps:

• For the refried black beans:
• If using dried beans, rinse black beans and sort. Place the beans in a large pot and cover with 3 inches of water. Bring the beans to a boil then reduce heat to a simmer. Cover and let simmer for 2 to 3 hours, until tender. Drain reserving 1 cup of the liquid and set aside. If using canned, use low sodium and skip step 1. Reserve juice from canned beans.
• In a pot that will be large enough to accommodate the beans, add oil and sauté onion and 2 of the chopped garlic cloves until the onions become translucent.
• When the onions and garlic are done, add spices and stir in the beans to the mixture along with about half of reserved liquid.
• Using an emulsion blender, blend the beans until smooth. Add spices and adjust seasoning. Continue to cook until you have reached the right consistency. If the beans are too thick, add more of the reserved liquid and stir. If they're too thin, let them sit and cook for a little longer.
• For the shrimp, chorizo and potato mix:
• Place potatoes in a medium saucepan, cover with water by one inch, and add 1 teaspoon sea salt. Bring potatoes to a boil over high heat, then cover partially, reduce heat, and simmer until tender, about 8 minutes. Drain.
• Meanwhile, add diced chorizo to a large cast iron skillet and cook over medium-high heat, until fat begins to render and he chorizo is crispy, about 2 to 3 minutes. Remove chorizo and add onion and continue cooking, stirring onions until they are tender, about 6 to 8 minutes. Lower heat to medium and add drained potatoes to skillet. Cook, scraping the bottom of the pan until potatoes are browned and crusty, about 10 minutes. Season with salt and set aside.
• Place shrimp in a medium bowl and add cumin, garlic and kosher salt. Toss to combine. Let marinate for 15 minutes. Heat a cast iron or grill over medium-high heat. Add olive oil and then the shrimp and cook for 2 minutes on either side. Remove from heat and squeeze the half lime over shrimp. Stir to combine. Rough chop and set aside.
• For the tostada shells:
• Heat 1 inch of oil in a large pot to 350° F. Working in batches, fry tortillas, turning once, until golden brown and just crisped on the outside, about 4 minutes. Transfer fried shells to a paper towel-lined baking sheet and repeat with remaining tortillas.
• To serve:
• Spoon refried black beans into the bottom of each tortilla. Sprinkle with shredded cabbage. Add a few spoonfuls of the cooked shrimp, chorizo and potato mixture to each. Add sliced radishes, tomatoes and avocado.
• Top with a little Mexican crema and optional hot sauce, queso fresco, peppers and cilantro. Serve immediately.
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• Shrimp and vegetable tostadas: Chef Ben Ford makes them scrumptious
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CHORIZO TOSTADAS

Steps:

• 1. Add oil, jalapeno, and chorizo to a frying pan. Cook until warmed.
• 2. Add tomatoes, cilantro and beans. Simmer ingredients on low for 20 minutes, stirring often. Adding reserved bean juice as needed, if it gets to dry.
• 3. Mash with potato masher to make a thick paste. Add reserved bean juice until consistence seems right. It should not be to watery, but thin enough to spread easily on the tostada shells.
• 4. Spread mixture on the tostada shell. Top with remaining ingredients. Enjoy!

CHORIZO AND POTATO TOSTADAS WITH FRIED EGGS

Steps:

• Heat the oil in a pan over medium-high heat add the tortillas, one at a time, and fry until lightly golden brown and crispy on both sides, before setting aside on paper towels.
• Add the chorizo and onion and cook until the chorizo turns lightly brown and gets all nice and crispy on the edges, about 6-10 minutes, before setting aside.
• Add the potatoes to the pan and cook until golden brown and crispy, about 10 minutes, before mixing in the chorizo and onions.
• Crack the eggs into the pan and fry as desired.
• Assemble the tostadas and enjoy!