Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tostada Base
Tuna Topping
Chorizo Aioli
Salsa Macha
Method
Tostada Base
- 1
Fry the Tortillas
In a frying pan, heat the vegetable oil over medium heat. Once hot, fry each corn tortilla for about 1-2 minutes on each side until crispy and golden brown. Remove and place on paper towels to drain excess oil.
Tuna Topping
- 2
Prepare the Tuna Mixture
In a mixing bowl, combine the canned tuna (drained), finely chopped red onion, chopped fresh cilantro, lime juice, and salt. Mix well to ensure the ingredients are evenly distributed.
Chorizo Aioli
- 3
Make the Chorizo Aioli
In a small skillet over medium heat, cook the chorizo sausage until browned and cooked through. Remove from heat and let cool slightly. In a bowl, combine the cooked chorizo, mayonnaise, minced garlic, and lemon juice. Mix until smooth and well combined.
Salsa Macha
- 4
Prepare Salsa Macha
In a dry skillet over medium heat, toast the dried chilies for about 1-2 minutes until fragrant. Remove the chilies and let them cool. In the same skillet, heat the olive oil, then add the whole garlic cloves. Cook until the garlic is golden, then add the toasted chilies back to the skillet, season with salt, and blend until smooth. Let cool before using.
Assembly
- 5
Assemble the Tostadas
On each crispy tortilla, spoon the tuna mixture generously. Drizzle with chorizo aioli and top with salsa macha. Serve immediately to enjoy the crunchiness of the tostadas.