Chorizo Potato Tostadas Recipe Food

CHORIZO-POTATO TACOS

Steps:

• Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
• Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
• Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

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.

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-POTATO TOSTADAS

Steps:

• Pan fry chorizo until it changes color and gives off some of its oil.
• Add cubed potato and continue sauteeing until potato absorbs chorizo color and flavor.
• Place a portion of this on each tostada.
• Top it with shredded lettuce, crumbled cheese and avocado slices.
• Season with salt to taste and your favorite chile salsa.