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Tostadas con Chorizo

By Bill Dwyer 

This traditional Mexican dish is a favorite at our house. Tostadas can be made using meats other than chorizo, of course –or no meat at all. One tostada makes a good lunch, Two tostadas make dinner. 


  • 4                      small corn tortillas
  • 1                      small tin of refried beans
  • 6-8 oz            chorizo con chili
  • 1 cup             grated jack cheese, such as Monte Rico
  • 4 tbsp           natilla
  • 4-5                 lettuce leaves, washed, dried, and shredded
  •                         vegetable oil 

For the salsa:

  • ½                    medium-size tomato, finely diced
  • ½                    medium-size onion, finely diced
  • ½                    avocado, finely diced (optional)
  • ½ cup           minced fresh cilantro
  • ¼ tsp            ground cumin
  • ¼ tsp            ground coriander seed (culantro)
  •                         juice of ¼ lime
  •                         salt, to taste
  •                         hot sauce or minced chipotle peppers, to taste (may be omitted if your chorizo is spicy)

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