Looking for a yummy recipe to serve at your next Dia de Los Muertos celebration? Then you need to make these Cheesy Chorizo Tostadas! And what’s more fun than food you can eat with your hands? Cacique® Chorizo is crisped and browned in a pan and then sautéed with onions, poblano peppers and lots of gooey Cacique® Manchego cheese. We then spoon this delicious cheesy chorizo mixture on a tostada shell with creamy black refried beans and garnish it with Cacique® Queso Fresco, Cacique® Crema Mexicana, and fresh cilantro. And don’t skip the spicy salsa verde and pickled red onions! They’re so easy to make and take the flavor profile of these tostadas to a whole other level.
For convenience in this recipe, we use prepared tostada shells that you can find in the Latin American section of your grocery store. If you can’t find them you can easily make your own. Simply fry either corn or flour tortillas in a little oil until a very light golden brown. ¡Buen Provecho!
WHAT YOU NEED
- 2 teaspoons olive oil
- ½ cup onion, diced
- ½ cup poblano pepper, diced
- 10 ounces Cacique® Pork or Beef Chorizo, casings removed
- 1 1/2 cups Cacique® Manchego Cheese, shredded
- 1 (15 oz.) can refried black beans, warmed
- 4 prepared tostada shells
- FOR THE QUICK PICKLED ONIONS
- 1 small red onion, halved and sliced very thin
- 1 bay leaf
- 5 allspice berries
- ½ cup white vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- FOR THE SALSA VERDE
- 5 tomatillos, peeled and quartered
- ½ avocado, removed from shell
- 1 serrano chile, stem removed
- 1/3 cup onion, chopped
- 1/3 cup fresh lime juice
- 1 handful of cilantro
- FOR GARNISH
- Cacique® Queso Fresco, crumbled
- Cacique® Crema Mexicana
- Chopped Cilantro
- Lime Slices
HOW TO MAKE IT
- MAKE THE QUICK PICKLED ONIONS: Add 1 cup of water in a medium saucepan and bring to a boil. Add the sliced red onions to the pan, immediately turn off heat and let stand for 2 minutes. Drain the water from onions and then put them in a pint sized glass jar (or other nonreactive container) along with the rest of the ingredients. Put a lid on it, give it a shake and then place in the freezer for 15- 20 minutes to chill quickly. Store leftover onion in the fridge.
- MAKE THE SALSA VERDE: Put all salsa ingredients into a blender or food processor and blend until creamy and smooth. Taste and add more salt if needed. This salsa makes about 2 cups and the leftovers are great on tacos, eggs or even just for dipping! Store in the fridge while making the tostadas
- MAKE THE CHEESY CHORIZO: Place a heavy bottomed skillet or pan on medium high heat. Add the oil, diced onions and poblano peppers and sauté for 5 minutes or until onions are translucent. Move peppers and onions to a plate and set aside. Next, add the chorizo to the pan, breaking up the meat into fine pieces with a spatula as it cooks. The chorizo is done when it begins to brown and crisp. You can flip it a couple of times, breaking up the meat with the spatula as you go. When the chorizo is done you can add the peppers and onions back to the pan and mix. Next add the Manchego cheese to the pan combining it with the chorizo, peppers and onion mixture until it is nice and melted.
- ASSEMBLE THE TOSTADAS: To assemble the tostadas, begin by spreading 4 tostada shells with a thin layer of warmed refried beans. Then scoop a few tablespoons of the cheesy chorizo mixture over the beans and spread evenly. Finish by garnishing the tostadas with crumbled Cacique® Queso Fresco, Cacique® Crema Mexicana, salsa verde, the pickled onions and cilantro.