These amazing Mexican chorizo tostadas are loaded with kidney beans and cheese. The recipe also includes instructions on how to bake your own tostada shells.
One of our favorite Mexican recipes, these chorizo tostadas, are so full of flavor and comfort. A crispy shell topped with spicy sausage, soft beans, and crispy vegetables. If you are looking for more Cinco de Mayo recipes, check out Black Bean Quesadillas and Tres Leches Cake.
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Recipe ingredients
Chorizo and kidney beans for the topping: Use fresh, raw Mexican chorizo (not the cured Spanish kind). Remove the casings before cooking.
The yogurt dip is made with Greek yogurt, lime, and cilantro or parsley. You can also use sour cream instead of yogurt.
On top: Finely chopped radishes, jalapenos, and cheese. You can also use other toppings, for instance, avocado, pico de Gallo, or tomato salsa, pickled onions, and even a fried egg.
See the recipe card for full information on ingredients and quantities.
How to bake tostada shells?
Step #1: Lightly oil the tortillas and sprinkle them with salt and spices.
Step #2: Bake them briefly until golden brown and crispy.
Make chorizo tostadas
Step #3: Cook the chorizo briefly, add the beans, mash them lightly, and cook them for about 7 minutes until crispy.
Step #4: In the meantime, make the yogurt dip, shred the salad, chop the radishes and the jalapenos, and grate the cheese.
Step #5: Top the tostadas with yogurt dip, chorizo bean mixture, and the rest of the ingredients. Serve with lime wedges.
How to store tostada shells?
Store: You can eat them immediately, or you can store them for later use in an airtight container at room temperature. They will keep for up to 3 days.
You can also freeze them for up to 3 months. When ready to serve, let them thaw and heat them up at 400°F/ 200°C.
Leftovers: We broke those tortillas into pieces, made guacamole, and ate the crispy pieces with guacamole the next day. Keep leftover chorizo and bean mix in an airtight container for 2-3 days.
Chorizo Tostadas
Equipment
- 2 Baking sheets
- Frying pan
Ingredients
Tostada shells:
- 4 large tortillas Notes 1 and 2
- 2 tablespoons olive oil
- a pinch of chili flakes
- a pinch of dried oregano
- a pinch of salt
Chorizo tostadas:
- ½ cup Greek yogurt or sour cream
- ¼ teaspoon fine sea salt
- 2 teaspoons chopped cilantro or parsley
- 1 organic lime
- 2 chorizo sausages a total of 4.5 oz/ 250 g
- ½ cup kidney beans
- 2 small fresh jalapeňos or 6-8 pickled jalapeňos pieces from a jar, to taste
- 8 radishes
- 4 large, crispy lettuce leaves
- 1 cup grated cheese Note 3
- a pinch of chili flakes
- a pinch of salt and pepper
Instructions
Tostada shells:
- Preheat the oven to 400°F/ 200°C. Line the baking sheets with parchment paper.4 large tortillas
- Season: Place the tortillas on the baking sheets. Brush them with olive oil and sprinkle them with salt, chili flakes, and dried oregano.2 tablespoons olive oil + a pinch of chili flakes + a pinch of dried oregano + a pinch of salt
- 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 (Note 4).
Tostadas with chorizo and beans:
- Stir the yogurt with salt and fresh herbs. Wash and dry the lime. Add the zest and the juice of ½ of the lime to the yogurt, and stir well. Set aside. Keep the other half of the lime for later, cut it into wedges, and serve the wedges with the tostadas.½ cup Greek yogurt + ¼ teaspoon fine sea salt + 2 teaspoons chopped cilantro + juice and zest of ½ lime
- 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.2 chorizo sausages
- Add the kidney beans and some salt.½ cup kidney beans
- 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.a pinch of salt and pepper
- Prepare topping: While the sausages are cooking, shred the salad leaves, finely dice the radishes, and finely chop the jalapeňos. Grate the cheese.8 radishes + 4 large, crispy lettuce leaves + 2 small fresh jalapeňos + 1 cup grated 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.a pinch of chili flakes + 1 organic lime
Notes
- The tortillas I used had a diameter of ca 8.5 inches/ 22 cm, but you can use smaller ones, if available, and make more tostadas.
- I had wheat tortillas, but corn tortillas can be used instead.
- Cheese: I used Gouda, but you can use another cheese if you like. For example, you could use Mexican cheese, if available.
- Store tostada shells in an airtight container at room temperature for up to 3 days.
grace says
i love tostadas! i feel like they're often overloaded with fatty things, but yours are fresh and delicious!
Marvellina|What To Cook Today says
I'm loving your world series of food. Your tostadas look awesome. I like your baked version instead of deep-fried.
mjskitchen says
Sometimes I love tostadas more than tacos. These look delicious! Interesting use of kidney beans. I've used pintos and black beans on tostadas, but never kidney beans. I can see them pairing with the chorizo quite nicely.
Priya @currynation says
You are truly an all-rounder. You have varieties of recipes from different cuisines which i like the most..and yeah, of course you rocked again..:)
have a great day!
angiesrecipes says
That looks so yummy!