Chorizo Potato Tostadas Recipes

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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.

CHICKPEA AND CHORIZO TOSTADAS



Chickpea and Chorizo Tostadas image

Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat

Provided by Lauren Schaefer

Categories     Bon Appétit     Dinner     Lunch     Pork     Chickpea     Sausage     Cilantro     Yogurt     Soy Free     Peanut Free     Tree Nut Free     Quick & Easy     Kid-Friendly

Yield 4 servings

Number Of Ingredients 7

1 (15-oz.) can chickpeas, rinsed
1 lime
8 sprigs cilantro
¼ cup plain whole milk Greek yogurt
Kosher salt
2 links fresh chorizo (about 8 oz. total), casings removed
4 tostada shells

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.

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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