Chorizo Recipe

TOSTADAS

1. 1

   Prep and heat

   Preheat the oven to 350°F (175°C). Arrange 12 crispy corn tostadas on a baking sheet and bake for 5–7 minutes until warm and lightly crisp.

2. 2

   Brown the chorizo

   In a large skillet over medium-high heat, crumble the chorizo and season with salt and pepper. Cook 6–8 minutes, stirring occasionally, until fully browned and cooked through. If there is excess fat, tilt the pan and spoon off the fat.

3. 3

   Sauté onion

   If the chorizo has released sufficient fat, add the chopped onion to the skillet and cook for 2–3 minutes until translucent and slightly caramelized. Remove from heat.

4. 4

   Prepare toppings

   In a small bowl, mix cilantro, cotija, crema, minced jalapeño, and salsa verde. Squeeze a little lime juice over the mixture and season lightly with salt if needed.

5. 5

   Assemble tostadas

   Spread a heaping teaspoon of chorizo onto each warm tostada. Top with a little onion, then spoon some of the cilantro-cotija crema topping over each. If desired, add extra salsa.

6. 6

   Finish and serve

   Finish with an extra pinch of cotija, a lime wedge on the side, and chopped cilantro. Serve immediately while tostadas stay crisp.