TOSTADAS WITH CHORIZO
Tostadas are the base for countless toppings, elaborate or quick and easy. This is a delicious full flavored preparation.
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 9
Steps:
- In a blender; combine sour cream, avocado, jalapeño and salt. Blend until smooth and set aside.; Preheat a medium skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Divide cooked Chorizo into 4 portions and keep war until needed.; Evenly spread refried beans across each tostada shell. Top with 1 portion cooked Chorizo, 1 tablespoon diced tomatoes, sour cream sauce, and Queso Fresco. Serve and enjoy!
CHICKPEA AND CHORIZO TOSTADAS
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
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.
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
CHORIZO AND EGG TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 8
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
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
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
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
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
TOSTADAS WITH EGGS, BLACK BEANS, AND CHORIZO
Provided by María A. Alvarado-Gómez
Categories Bean Egg Pork Breakfast Brunch Bake Fry Quick & Easy Goat Cheese Sausage Avocado Spring Tortillas Bon Appétit Pennsylvania
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
- Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.
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- In a large skillet set over medium heat, cook the chorizo, crumbling it with a wooden spoon, about 5-6 minutes.While the chorizo is cooking, make the white sauce
- Add milk, a little at a time, until desired consistency is achieved.When the chorizo is fully cooked, add the refried beans to the skillet, mixing with the chorizo until fully combined and warmed through.Spread the warm meat and bean mixture onto the tostada shells
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