Tostada with Chorizo

4 to 6 servings
  • 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
  • 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.

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