Jalisco-Style Tostadas (Or Sopes)

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READY IN: 35mins
YIELD: 8 tostadas
UNITS: US

INGREDIENTS

Nutrition
  • 13
    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)
  • Tostadas
  • 12
    teaspoon salt
  • water, for mixing
  • oil (for frying)
  • Garnishes
  • 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)
  • 12
    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)
  • 12
    bunch cilantro, chopped
  • 12
    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
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DIRECTIONS

  • 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.).
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