Tostadas with Cacique® Chorizo and Chile de Arbol Salsa

For the Chile de Arbol Salsa:

  • 4 plum tomatoes

  • 4 chiles de Arbol

  • 2 tablespoons olive oil

  • 1 medium white onion, chopped

  • 4 garlic cloves, crushed

  • 1/2 cup chopped fresh cilantro

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

For the tostadas:
Preparation Method
To make the salsa, preheat the broiler. Put the tomatoes on a baking sheet and broil, turning occasionally, until charred, 10 to 12 minutes.  While they broil, toast the chiles in a dry skillet over medium heat, turning a few times, for 5 minutes. Cool slightly, then discard stems and seeds. Let the tomatoes cool slightly, then slip off the skins and chop the tomatoes coarsely, discarding the cores. Put the olive oil, onion and garlic in a saucepan over medium heat, and cook, stirring occasionally, until the onion is soft, about 7 minutes.  Add the chiles, tomatoes, and 2 cups water, bring to a simmer, and cook 12 minutes.  Cool slightly, then place in a blender with the cilantro, salt, and pepper. Puree until very smooth. In the same skillet, fry the Cacique® chorizo until cooked through, about 10 minutes. Using a slotted spoon, lift it into a bowl and set aside. Wipe out the skillet with a paper towel, discarding the excess grease. Using the same skillet, pour in 1/2 inch of oil and heat over medium heat until the oil shimmers and a test strip of tortilla sizzles. Fry the tortillas carefully, one at a time, until golden and crisp, about 1 minute, turning once. Place on a paper towel-lined plate to drain. To assemble, spoon some Cacique® chorizo over each fried tortilla, then top with diced tomatoes, a handful of baby arugula. Shave Cacique® Cotija generously over each tostada, then top with the Chile de Arbol Salsa and a drizzle of Cacique® Crema. Serve at once.
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