Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Chorizo and Shrimp Tostada
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 251
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 27 mg
- Sodium
- 413 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 251
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 27 mg
- Sodium
- 413 mg
Ingredients
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Directions
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6m
Easy
CLASS
- 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.
