Prep 20 mins
Cook 15 mins
A local recipe and I changed a few things around in several places. Originally, the recipe was for sopes not tostadas but I have problems frying the tortillas for making sopes (they always fall apart and/or lose their shape). Until I master that technique, it's tostadas for us. We buy a good quality, locally made/locally sourced chorizo that contains red wine vinegar and NO preservatives or other yucky stuff. I will try to post a copycat recipe for that one in the near future. The recipe is easily adaptable to vegetarian by subbing tempeh or similar.
- 1⁄3 lb raw mexican chorizo sausage, casings removed and crumbled (we used two chorizo links)
- 1 lb free range ground beef (ground chicken, buffalo or turkey can be substituted if you prefer)
- 2 cups refried beans (I made homemade lightly seasoned black beans in the crock pot)
- 2 cups masa harina
- 1⁄2 teaspoon salt
- water, for mixing
- oil (for frying)
- 1 cup Cotija cheese (lucky we are to have a locally made cotija!) or 1 cup queso fresco, crumbled (lucky we are to have a locally made cotija!)
- 2 cups green cabbage (we used a combination of green cabbage and butter lettuce) or 2 cups iceberg lettuce, shredded (we used a combination of green cabbage and butter lettuce)
- 1⁄2 cup Mexican crema (we tried the latter! Good!) or 1⁄2 cup sour cream mixed with 2 t heavy cream (we tried the latter! Good!)
- fresh cilantro, chopped (FRESH!)
- 2 -3 radishes, minced
- 1 lime, cut into small wedges
Pico de Gallo
- 6 roma tomatoes, diced small (or other favorite tomatoes of your choice)
- 1⁄2 bunch cilantro, chopped
- 1⁄2 medium white onion, diced small
- 1 -2 jalapeno, seeded and finely minced (I only used equivalent of 1 tablespoon of jalapeno)
- 2 tablespoons freshly squeezed lime juice
- salt and pepper, to taste
- Pico de Gallo: In a bowl, combine tomatoes, onion, jalapeños, cilantro and lime juice. Season with salt and pepper and set aside. The salsa is best prepared for optimum flavor 1 hour in advance.
- Meat: Cook *beef and chorizo in a heated skillet, breaking chorizo meat into small pieces, until browned and cooked through. Set aside. *Although the chorizo is wonderfully seasoned, my husband added a little more spices and such to the meat mixture: chipotle powder, cumin, part of a small cinnamon stick or small pinch of ground cinnamon, Mexican oregano, very small amount of salt-free garlic powder and black pepper -- that I can remember.
- Heat up the refried beans and simmer on low until ready to serve. Add more cooking liquid if the beans start to dry out.
- For the thick tortillas, mix masa and salt in a bowl. Add 1 1/4 to 11/2 c of water and knead for 1-2 min until dough comes together and is pliable. (A food processor works well for this step.) If the dough seems too dry, add more water, a tablespoon or so at a time.
- Divide dough into 8 equal portions and form into balls.
- To Make Sopes: Press the dough with your fingers from the center outwards to create a shallow, flat bowl approximately 5" in diameter. Heat 1" of vegetable oil in a skillet to 350° and fry tortillas approximately 2 min each side, until golden brown. Remove from oil and place onto paper towels.
- To Make Tostadas: Take each portion/ball of dough and flatten either with a tortilla press or with a rolling pin to about shy 1/2" thickness. Fry the same way as indicated in Step above.
- To assemble, place a tortilla onto a plate, top with refried beans, ground beef and chorizo mix, pico de gallo, cheese and shredded cabbage/lettuce and radishes. Add a dollop of crema and garnish with cilantro and lime.
- Serving suggestions: I placed the garnishes on a large platter for a "Build-Your-Own" Tostada Bar. Best part of this recipe? LEFTOVERS! Our sides: Recipe #117892 and Recipe #12740 (subbing strawberries, Texas Red Star grapefruit and Valencia oranges for the melons.).