Chorizo Potato Tostadas Recipe Ground

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SAUTEED POTATOES WITH CHORIZO



Sauteed Potatoes with Chorizo image

Provided by Marcela Valladolid

Categories     side-dish

Time 35m

Yield 4 to 6 servings (or about 3 cups)

Number Of Ingredients 5

1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

CHORIZO AND EGG TOSTADAS



Chorizo and Egg Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/4 cups diced cherry tomatoes (about 8 ounces)
1/2 small red onion, finely diced
2 tablespoons pickled jalapeños, finely chopped, plus 1 tablespoon brine
1/2 cup packed fresh cilantro, chopped, plus more for serving
1 tablespoon fresh lime juice, plus wedges for serving
2 tablespoons extra-virgin olive oil
Kosher salt
8 tostada shells
1 14.5-ounce can refried beans
1/2 pound fresh chorizo, casings removed
1 cup shredded pepper Jack cheese (about 4 ounces)
8 large eggs
Freshly ground pepper

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.

Nutrition Facts : Calories 800, Fat 54 grams, SaturatedFat 20 grams, Cholesterol 447 milligrams, Sodium 1713 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Sugar 3 grams, Protein 39 grams

TOSTADA WITH CHORIZO



Tostada with Chorizo image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 8

6 large tortillas
Vegetable oil for deepfrying
9 ounces chorizo sausage, removed from casings and crumbled
1 medium onion, finely diced
2 garlic cloves, minced
3 medium tomatoes, peeled, seeded and diced
1 cup shredded anejo cheese
1 head green leaf lettuce, shredded

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



Tostadas With Chorizo image

I love tostadas. And I used to be able to buy some brand of canned Refried Beans with Chorizo. Haven't been able to find them in years. So...I have come up with this.

Provided by BarbryT

Categories     Beans

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

corn oil or canola oil, for frying
6 -8 corn tortillas
2 pinches sea salt
1 (14 ounce) can refried beans
1/4 lb bulk chorizo sausage (or one fresh link)
1 cup monterey jack pepper cheese (combination) or 1 cup mexican cheese (combination)
1 romaine lettuce hearts or 1/2 head shredded iceberg lettuce
2 plum tomatoes, diced or 8 grape tomatoes, quartered
diced avocado

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



Chorizo-potato Tostadas image

This is a very common and frequent light supper or breakfast dish in Mexico. Chorizo and potatoes make a flavorful combination.

Provided by Mexi-Rosie

Categories     Mexican

Time 25m

Yield 24 serving(s)

Number Of Ingredients 8

24 ready to use tostadas
2 medium potatoes, already cooked and diced in small cubes
2 links mexican chorizo sausage or 2 links spanish chorizo sausage
1 cup shredded lettuce
1/2 cup queso fresco, crumbled (Mexican fresh cheese)
1 peeled avocado, sliced
salt
favorite chili sauce

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.

Nutrition Facts : Calories 50, Fat 3.2, SaturatedFat 0.9, Cholesterol 4.4, Sodium 63.8, Carbohydrate 4, Fiber 1, Sugar 0.2, Protein 1.8

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