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–+ servings
one large chorizo tostada topped with yogurt, beans, lettuce, cheese and lime wedges.
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5 from 2 votes

Chorizo Tostadas

These flavorful Mexican chorizo tostadas are topped with kidney beans and cheese, with instructions for baking your own tostada shells.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Meat Recipes
Cuisine: Mexican
Servings: 4 servings
Calories: 674kcal
Author: Adina

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
US - EU

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

  1. 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.
  2. I had wheat tortillas, but corn tortillas can be used instead.
  3. Cheese: I used Gouda, but you can use another cheese if you like. For example, you could use Mexican cheese, if available.
  4. Store tostada shells in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1g | Calories: 674kcal | Carbohydrates: 41g | Protein: 31g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Cholesterol: 81mg | Sodium: 1460mg | Fiber: 5g | Sugar: 3g