Every once in awhile you hit a home run on the first swing… And my chorizo tostadas hit it big!
I only use corn tortillas for certain dishes and tostadas are one of them. The taste is much deeper than a flour tortilla, complimenting the spicy chorizo, salty cotija cheese and smokey poblanos. Tostadas are fried, so the corn shell gets crispy and crunchy. Although the tortillas are fried, they’re still delicate and light. Some fresh cilantro and lime are a must for garnish. That’ll bring a slight acidity and freshness to the dish, which brings it all together.
The first time I made these tostadas, we knew instantly they were winners. It was one of those times where the only words uttered at dinner are, “mmmmm” and “yum, so good” over and over again. I like topping mine with some crema and diced tomatoes for a little extra pop of flavor, I also like the slight coolness they bring. A little spicy tomato salsa or tomatillo verde would also taste fantastic on these. That is what I love about tostadas… there are so many different variations, making easy to keep it new, interesting and delicious!
The last selling point I’ll give you is that they are fast to make. Very fast. Twenty minutes in fact… for an amazing and flavorful appetizer or dinner. If you’re making these for dinner, potato hash or a cool salad would go with them nicely.
1 lb chorizo sausage
8 corn tortillas
1 poblano pepper, diced
1 small onion, diced
2 garlic cloves, minced
1/3 cup cotija cheese. crumbled
1/4 cup torn cilantro
vegetable oil, for frying tortillas
Begin cooking chorizo crumbles on medium-high heat using a heavy-bottomed skillet. When the sausage is almost finished, add poblanos, onions and garlic to the pan. Reduce heat to medium and stir occasionally until finished cooking.
Pour vegetable oil in a cast iron skillet until oil is about 2 inches deep in the pan. Heat to 375 F.
When oil is ready, fry corn tortillas until crisp. Using tongs flip the tortilla over to crisp both sides. When finished frying, salt and drain on a cooling rack.
After all the shells are fried, fill with chorizo mix. Sprinkle on cotija cheese and cilantro. Additional toppings can include, diced tomatos, cilantro crema, guacamole, radish slices, lime wedges or anything else you like.