Spicy Beef Chorizo Tostadas Recipes

SPICY CHIPOTLE CHICKEN TOSTADAS

Steps:

• Make the spicy chicken topping:
• Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
• Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
• Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
• Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
• Assemble the tostadas:
• If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
• Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
• Do Ahead
• Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.

SPICY BEEF & CHORIZO TOSTADAS

Steps:

• 1. Cook up your meat & add seasoning while cooking. Drain grease off and then add your tomatoes and jalapeno's.
• 2. Heat up your beans in a pan till they are nice and hot. Get your tostadas and smear on a tablespoon or more of beans then top with meat mixture.
• 3. Now, layer all the other goodies....I go with cheese first because I want it to melt into the meat. Then, lettuce, sour cream, tomatoes, olives, a little more cheese and then some hot sauce.
• 4. Don't let these fool you. They are very filling and will serve as a meal. At least they do in our house. Now my husband has a couple of them but I am good with just one. Splurge and get some Mexican Sangria (non-alcoholic) or Mexican pop from your local Mexican restaurant...always fun to serve with it.
• 5. Here is the seasoning I use. Just in case you are looking around for it you'll have a picture.

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.

MEXICAN CHORIZO TOSTADAS

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line two baking trays with baking paper.
• Season: Place the tortillas on the baking trays. Brush them with olive oil and sprinkle them with salt, chili flakes, and dried oregano.
• Bake the tortillas for 4 minutes. Turn over and bake for about 3 minutes more or until crisp and lightly browned. Remove from the oven.
• See above for tips on storing the tostada shells.
• Stir the yogurt with salt and fresh herbs. Wash and dry the lime. Add the zest and the juice of 1/2 of the lime to the yogurt, stir well. Set aside. Keep the other half of the lime for later, cut it in wedges, and serve the wedges with the tostadas.
• Sausages: Remove the chorizo casings. Heat a nonstick pan and add the sausages, breaking them into pieces with a wooden spoon. Fry over medium-low heat for about 3 minutes, breaking all the lumps with the wooden spoon.
• Add the kidney beans and some salt.
• Cook: Use a potato masher to roughly mash the chorizo and bean mixture. Cook until cooked through and rather crispy, about 7 minutes or so. Adjust the taste with more salt and some pepper, if necessary.
• Prepare topping: While the sausages are cooking, shred the salad leaves, finely dice the radishes and finely chop the jalapeňos. Grate the cheese.
• Top tostadas: Spread some yogurt on top of the tostadas. Divide the chorizo and bean mixture between the tostadas. Top with the shredded salad, radishes, jalapeňos and sprinkle with the cheese and chili flakes.
• Serve immediately with lime wedges.

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.