Spicy Beef Chorizo Tostadas Recipes

SPICY CHORIZO AND EGG TOSTADAS

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Arrange the tortillas on a baking sheet and spray them on both sides with cooking spray until evenly coated. Bake the tortillas until lightly browned and crisp, turning once halfway through baking, 7 to 8 minutes. (Don't worry if they're not perfectly flat.) Transfer to paper towels and sprinkle with salt.
• Meanwhile, beat the eggs with 1/2 tsp. salt and a few grinds of pepper in a medium bowl.
• Cook the chorizo in a 10-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spatula, until cooked through and beginning to brown, about 5 minutes. Transfer the chorizo to a paper towel-lined plate and set aside.
• Discard the fat in the skillet, add the oil, and swirl to coat. Add the jalapeño and half of the onion and cook, stirring, over medium-low heat until softened, 4 to 5 minutes. Stir in the garlic, and cook until softened, about 1 minute. Pour in the eggs and cook, stirring slowly and constantly with the spatula to break up the curds, until the eggs are set but not dry, about 2 minutes. Remove from the heat and stir in the chorizo.
• Place 2 tortillas on each of 2 plates. Top with the chorizo-egg mixture, distributing it evenly, and garnish with the tomato, avocado, cheese, and remaining onion. Serve immediately.

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.

SPICY BEEF TOTCHOS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220°C).
• Spread tater tots out on a sheet tray. Bake for 20 minutes. Remove from oven and set aside.
• Heat a medium skillet over medium heat. Add ground beef, Frank's Red Hot Original, cumin, garlic powder, paprika, chili powder, and salt. Gradually break up beef with a spatula and sauté until beef is fully cooked, about 5 minutes. Remove from heat.
• Place an even layer of tater tots in an 8-inch oven-safe skillet. Top with half of the beef. Sprinkle a layer of cheese. Repeat layering of tater tots, beef, and cheese.
• Lower oven temperature to 375ºF (160°C). Place skillet in oven and bake for 5-7 minutes, until cheese is melted.
• Remove from oven and top with red onion, scallions, and tomatoes. Add a dollop of sour cream and guacamole to the center of the skillet. Serve immediately.
• Enjoy!