WEEKDAYS 1e|12c|p

Chorizo Tostadas

Mario Batali
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Servings: 3 - 4
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easy
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0 to 15 min

Mario Batali works his magic with these delicious Chorizo Tostadas!


  • Ingredients
  • step-by-step directions
Ingredients
Tostada
  • canola oil (to fry)
  • 6 corn tortillas
  • 1 teaspoon red chili flakes
  • 3 poblano peppers (divided)
  • 2 tablespoons olive oil
  • 1 pound fresh chorizo (removed from casing)
  • 1 cup pepper Jack cheese (shredded)
  • 1 jalapeno (thinly sliced)
  • scallions (thinly sliced, to garnish)
Red Pepper Salsa
  • 1/2 red bell pepper (stemmed, seeded, roughly chopped)
  • 1/2 bunch cilantro (chopped)
  • 1 lime (juiced)
  • Kosher salt and freshly ground black pepper (to taste)
Black Beans
  • 2 tablespoons olive oil
  • 1 can black beans (drained, rinsed)
  • 1/2 red bell pepper (stemmed, seeded, chopped)
  • 1/2 red onion (peeled, chopped)
  • 1 teaspoon red chili flakes
Chipotle Crema
  • 1/2 cup sour cream
  • 2 tablespoons chipotle in adobo
Roasted Poblano Crema
  • 1/2 cup sour cream
  • 1 roasted poblano (stemmed, seeded)
Directions
  • Heat 1-inch oil in a cast iron skillet to 360ºF. Begin frying tortillas until golden brown and crisp. Sprinkle with salt when finished frying and half of them with red chili flakes. Preheat the broiler.
  • Broil the poblano peppers on all sides until charred. Remove to a bowl, cover with plastic and allow to steam for 10 minutes. Remove from the bowl and peel off the outer charred skin with a towel. Cut into strips, reserving 1 whole pepper for the crema.
  • Heat olive oil over medium-high heat and add the chorizo. Break the chorizo up using the back of a wooden spoon or potato masher until browned, about 7-9 minutes.
  • To serve, spread some of the poblano crema on the plate. Top with a fried tortilla, shredded pepper Jack cheese, strips of poblanos, black beans, chorizo, sliced jalapeno, the top tortilla sprinkled with red chili flakes, salsa, chipotle crema and scallion. Serve.
  • For the Red Pepper Salsa: In a medium bowl add the bell pepper, cilantro and lime juice. Mix to combine and season with salt.
  • For the Black Beans: Heat a small saucepan over medium heat and add olive oil. Add black beans, bell pepper, onion, red chili flakes and season with salt. Stir to combine and cook for 5 minutes.
  • For the Chipotle Crema: In the bowl of a food processor add the sour cream and chipotle in adobo and puree until smooth. Season with salt. Wipe out the bowl.
  • For Poblano Crema: In the bowl of the food processor add the sour cream and poblano and puree until smooth. Season with salt.
  • Tip: Mini tostadas are the perfect appetizer to a party!

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