Chickpea Chorizo Tostadas Basically Remake Food

CHICKPEA & CHORIZO TOSTADAS: BASICALLY REMAKE

Steps:

• Preheat the oven to 350F. Place tortillas on a baking sheet (use two if baking 8 at once) and brush both sides with oil, using 1 tbsp for every 4 tortillas. Top with a wire rack to keep the tortillas flat. Bake 15-18 minutes, rotating halfway through, until crisp. Dab excess oil with paper towel if desired.
• Zest the lime into a small bowl (use two small bowls if you need to make a less-cilantro version). Halve the lime and squeeze the juice into the bowl(s). Finely dice the cilantro stems and add them to the lime zest and juice. Add the yogurt and a pinch of salt. Stir well; taste and adjust salt if needed.
• Heat a nonstick skillet over medium heat and add the chorizo, stirring to break up the meat. After a few minutes add the drained chickpeas. Continue to cook, smashing some of the beans with the back of the spoon or spatula, until the meat is cooked through and beginning to crisp.
• To serve, spread yogurt crema on tortillas and top with chorizo mixture. Garnish with cilantro leaves.
• To eat tostadas later: Yogurt and filling can be prepared together and refrigerated. Reheat filling in a covered pan over medium-low heat. Bake tostada shells fresh.

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.

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.