Tostadas with Cacique® Chorizo and Chile de Arbol Salsa
WHAT YOU NEED
Crema Mexicana Agria
- 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
- 1 10-ounce package Cacique® Chorizo, beef, pork or soy
- Vegetable oil
- 12 6-inch corn tortillas
- 2 tomatoes, diced small
- 3 cups baby arugula
- Cacique® Cotija cheese
- Cacique® Crema Mexicana Agria
HOW TO MAKE IT
- 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.