Chorizo Tostadas with Pickled Red Onions, Lime Crema & Queso Fresco

Chorizo Tostadas

with Pickled Red Onions, Lime Crema & Queso Fresco

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  • icon-servings Created with Sketch.
    Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving

Tostada literally translates to “toasted” in Spanish, but can refer to any dish that’s made with a fried tortilla as a base. Shallow frying, also known as pan-frying, with just enough oil on the bottom of a pan, is the easiest way to get the corn tortillas crispy and golden. Ours are topped with chorizo, a pork sausage originally from Spain and commonly used in Latin American cooking.

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ingredients
Chorizo Tostadas with Pickled Red Onions, Lime Crema & Queso Fresco
Title
  • 6 oz Chorizo
  • 2 cloves Garlic
  • 2 oz Queso Fresco
  • 2 Radishes
  • 2 Tbsps Red Wine Vinegar
  • 1 Avocado
  • 1 bunch Cilantro
  • 1 Lime
  • 1 Small Red Onion
  • 1 Yellow Onion
  • ¼ head Iceberg Lettuce
  • ½ cup Mexican Crema
  • ½ tsp Ground Cumin
  • 2 tsps Agave Syrup
  • 4 Corn Tortillas
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry fresh produce. Peel the garlic and both onions. Finely chop the garlic. Small dice the yellow onion. Thinly slice the red onion and place in a bowl with the red wine vinegar. Grate or crumble the queso fresco. Thinly slice the radishes and place in a bowl with ice water. Cut the lime into 6 wedges. Peel, pit, and dice the avocado. Squeeze the juice of 1 lime wedge over it to prevent browning. Roughly chop the cilantro. Thinly slice the iceberg lettuce. Remove the chorizo from the casing and break apart into small pieces.
Make the lime crema:
2 Make the lime crema:
In a small bowl, combine the Mexican crema, cumin, the juice of 1 lime wedge, and 2 tablespoons of water; season with salt and pepper to taste.
Make the lime-agave dressing:
3 Make the lime-agave dressing:
In a separate bowl, combine the agave and the juice of 2 lime wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
Make the tostadas:
4 Make the tostadas:
Heat a large pan on medium-high until hot, then add enough oil to cover the bottom of the pan in a thin layer. Once the oil is very hot, pan-fry the tortillas 1 or 2 at a time. (The oil is hot enough when a portion of the tortilla sizzles immediately when added to the pan.) Carefully slide each tortilla into the oil and cook for 30 seconds to 1 minute per side, or until lightly browned and crispy. Transfer the tortillas to a paper-towel-lined plate. Carefully discard the oil and wipe out the pan.
Cook the chorizo:
5 Cook the chorizo:
In the same pan used for the tortillas, heat a little oil over medium-high until hot. Add the chorizo and cook 1 to 2 minutes, or until halfway cooked through, breaking up the sausage with a spoon. Reduce the heat to medium and add the onion and garlic; season with salt and pepper. Cook 3 to 4 minutes, or until the onion is softened. Remove from heat and stir in half of the cilantro.
Plate your dish:
6 Plate your dish:
Drain the radishes and red onion. In a large bowl, combine the iceberg lettuce, the remaining cilantro and half of both the radishes and pickled red onion (reserve the rest for garnish). Add some of the lime-agave dressing (you may have extra dressing) and season with salt and pepper; toss to thoroughly coat. To plate your dish, top each tostada with some of the chorizo mixture and salad. Garnish with the avocado, queso fresco, lime crema, and remaining pickled red onion and radishes. Serve with the remaining lime wedges. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry fresh produce. Peel the garlic and both onions. Finely chop the garlic. Small dice the yellow onion. Thinly slice the red onion and place in a bowl with the red wine vinegar. Grate or crumble the queso fresco. Thinly slice the radishes and place in a bowl with ice water. Cut the lime into 6 wedges. Peel, pit, and dice the avocado. Squeeze the juice of 1 lime wedge over it to prevent browning. Roughly chop the cilantro. Thinly slice the iceberg lettuce. Remove the chorizo from the casing and break apart into small pieces.
2 Make the lime crema:
In a small bowl, combine the Mexican crema, cumin, the juice of 1 lime wedge, and 2 tablespoons of water; season with salt and pepper to taste.
Make the lime crema:
Make the lime-agave dressing:
3 Make the lime-agave dressing:
In a separate bowl, combine the agave and the juice of 2 lime wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
4 Make the tostadas:
Heat a large pan on medium-high until hot, then add enough oil to cover the bottom of the pan in a thin layer. Once the oil is very hot, pan-fry the tortillas 1 or 2 at a time. (The oil is hot enough when a portion of the tortilla sizzles immediately when added to the pan.) Carefully slide each tortilla into the oil and cook for 30 seconds to 1 minute per side, or until lightly browned and crispy. Transfer the tortillas to a paper-towel-lined plate. Carefully discard the oil and wipe out the pan.
Make the tostadas:
Cook the chorizo:
5 Cook the chorizo:
In the same pan used for the tortillas, heat a little oil over medium-high until hot. Add the chorizo and cook 1 to 2 minutes, or until halfway cooked through, breaking up the sausage with a spoon. Reduce the heat to medium and add the onion and garlic; season with salt and pepper. Cook 3 to 4 minutes, or until the onion is softened. Remove from heat and stir in half of the cilantro.
6 Plate your dish:
Drain the radishes and red onion. In a large bowl, combine the iceberg lettuce, the remaining cilantro and half of both the radishes and pickled red onion (reserve the rest for garnish). Add some of the lime-agave dressing (you may have extra dressing) and season with salt and pepper; toss to thoroughly coat. To plate your dish, top each tostada with some of the chorizo mixture and salad. Garnish with the avocado, queso fresco, lime crema, and remaining pickled red onion and radishes. Serve with the remaining lime wedges. Enjoy!
Plate your dish: