Chorizo And Artichoke Heart 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.

TOSTADA WITH CHORIZO

Steps:

• Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Drop in 1 tortilla at a time and fry until crisp, about 1 to 2 minutes, turning once. Remove with tongs, shake off excess oil and transfer to paper towels to drain. Repeat for all tortillas.
• Heat 1 tablespoon of vegetable oil in a large skillet over moderate heat. Add the chorizo and saute for 3 minutes, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Stir in the garlic and cook for 1 more minute to release its aroma. Add the tomatoes saute an additional minute. Remove from the heat and stir in the anejo cheese.
• To serve, spoon warm chorizo mixture onto crisp tortillas and top with shredded lettuce.

CHORIZO AND EGG TOSTADAS

Steps:

• Preheat the oven to 425˚ F. Combine the tomatoes, red onion, jalapeños and brine, cilantro, lime juice, 1 tablespoon olive oil and 1/4 teaspoon salt in a medium bowl. Set aside.
• Arrange the tostadas on 2 baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about 2 heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through, about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny, 2 to 3 more minutes. Season with salt and pepper.
• Divide the tostadas among plates. Top with the tomato mixture, fried eggs and more cilantro. Serve with lime wedges.

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.

CHORIZO AND ARTICHOKE HEART TOSTADAS

Steps:

• Heat a skillet, then add the chorizo and saute until browned.
• Place the tortillas on a baking sheet.
• Divide the chorizo and artichoke hearts between the 4 tortillas.
• Divide between the 4 tortillas: the garlic, the roasted red pepper, the cheese, and finally the scallions (or shallots).
• Place them under a heated broiler and broil until the cheese melts and starts to sizzle.
• Remove from broiler, and sprinkle with tomato and cilantro.
• Dollop with sour cream if using, then serve hot.