Chorizo Tostadas Recipes

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CHORIZO AND SHRIMP TOSTADA



Chorizo and Shrimp Tostada image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup canola oil
Four 6-inch corn tortillas
Kosher salt
5 ounces fresh chorizo, casings removed
12 large shrimp, peeled and deveined
One 10-ounce bag frozen corn kernels, thawed
2/3 cup canned green enchilada sauce, warmed
1/2 cup crumbled queso fresco
1/2 Fresno chile or jalapeno, thinly sliced
Cilantro leaves for garnish
Lime, cut into wedges

Steps:

  • Heat the canola oil in a 14-inch heavy bottom skillet or low-sided Dutch oven over medium-high heat. When the oil is very hot, add the tortillas 2 at a time and fry until golden brown and puffed, about 1 minute on each side. Transfer to a wire rack to drain. Sprinkle with salt while hot.
  • Cook the chorizo in a large nonstick skillet over medium-high heat, breaking up chunks of meat with a wooden spoon until the meat is browned and nearly cooked through, about 5 minutes. Add the shrimp and continue to cook and stir until the shrimp are opaque, 2 to 4 minutes longer. Add the corn and cook until the corn is warmed and the chorizo and shrimp are cooked through.
  • To serve, place one fried tortilla on a plate. Top with a quarter of the chorizo and shrimp mixture. Spoon a quarter of the enchilada sauce over top. Sprinkle with a quarter of the queso fresco, a few slices of chile and cilantro leaves. Repeat with the remaining tortillas. Serve each with a lime wedge.

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 TOSTADAS



Chorizo Tostadas image

I got this recipe from my sister-in-law. Every time she use to visit she would make it. My family really loves it. One day she was in my kitchen and she said, "hey Shelly, why don't you learn to make this & she showed me how?" I did and the rest is history. Thanks Anna we all love the recipe.

Provided by Shelly Saxell

Categories     Other Main Dishes

Time 25m

Number Of Ingredients 11

1 pkg chorizo (i use vegetarian chorizo, it is great and you can't tell the difference)
1 pkg tostada shells
1 48 oz can(s) pinto beans (drained, reserve juice)
1/4 c olive oil
1 16oz can(s) diced tomatoes
1 jalapeno (chopped)
lettuce (shredded)
tomatoes (chopped)
cheese (shredded)
1 bunch cilantro (chopped)
any other topping you wish sour cream, olives, salsa, green onions

Steps:

  • 1. Add oil, jalapeno, and chorizo to a frying pan. Cook until warmed.
  • 2. Add tomatoes, cilantro and beans. Simmer ingredients on low for 20 minutes, stirring often. Adding reserved bean juice as needed, if it gets to dry.
  • 3. Mash with potato masher to make a thick paste. Add reserved bean juice until consistence seems right. It should not be to watery, but thin enough to spread easily on the tostada shells.
  • 4. Spread mixture on the tostada shell. Top with remaining ingredients. Enjoy!

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.

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.

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

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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