Crispy Chorizo & Cheese Tostadas with Salsa Verde
Crispy Chorizo & Cheese Tostadas with Salsa Verde
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, stemmed (or serrano peppers for more heat)
- 1/2 white onion, cut into thick slices
- 3 garlic cloves, unpeeled
- 1/2 cup fresh cilantro, packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 cup water, as needed
For the Chorizo Tostadas
- 8 corn tortillas, 6-inch
- 1/2 cup vegetable oil, plus more for frying
- 1 pound Mexican chorizo, casing removed
- 1 1/2 cups Monterey Jack cheese, shredded
For Serving (Optional)
- 1/2 cup Mexican crema, or sour cream
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare Salsa Verde Ingredients: Husk and rinse the tomatillos. Stem the jalapeño peppers. Cut the 1/2 white onion into thick slices. Keep the garlic cloves unpeeled.
⏱️ 5 min
- 2
Grill Salsa Verde Ingredients: Heat a cast-iron griddle or heavy skillet over medium-high heat. Add the tomatillos, jalapeños, onion slices, and unpeeled garlic cloves. Grill, turning occasionally, until the vegetables are softened and charred in spots, about 10-15 minutes.
⏱️ 15 min
- 3
Blend Salsa Verde: Transfer the grilled ingredients to a blender (peel the garlic cloves before adding). Add the fresh cilantro, kosher salt, black pepper, and ground cumin. Blend until smooth, adding 1/4 cup of water if needed to reach your desired consistency. Taste and adjust seasoning as necessary. Set the salsa verde aside.
⏱️ 5 min
- 4
Cook Chorizo: In a large skillet over medium heat, add the Mexican chorizo (casing removed). Break it up with a spoon and cook, stirring occasionally, until it is browned and crispy, about 10-12 minutes. Drain any excess fat and set the cooked chorizo aside.
⏱️ 12 min
- 5
Prepare Tostadas: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add corn tortillas one at a time (or two, if space allows) and fry until golden brown and crispy, about 1-2 minutes per side. Transfer the crispy tostadas to a wire rack lined with paper towels to drain. Sprinkle lightly with salt.
⏱️ 10 min
- 6
Assemble and Crisp Tostadas: Preheat your oven to 350°F (or use a toaster oven). Place the crispy tostadas on a baking sheet. Sprinkle each tostada generously with shredded Monterey Jack cheese. Bake or toast until the cheese is melted and bubbly, about 3-5 minutes.
⏱️ 5 min•🌡️ 350
- 7
Serve: Top each cheesy tostada with a generous spoonful of the crispy chorizo. Drizzle with the homemade salsa verde. Garnish with Mexican crema, sliced avocado, and fresh cilantro, if desired. Serve immediately for best crispness.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chorizo & Cheese Tostadas with Salsa Verde
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 2 jalapeño peppers, stemmed (or serrano peppers for more heat)
- 1/2 white onion, cut into thick slices
- 3 garlic cloves, unpeeled
- 1/2 cup fresh cilantro, packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 cup water, as needed
For the Chorizo Tostadas
- 8 corn tortillas, 6-inch
- 1/2 cup vegetable oil, plus more for frying
- 1 pound Mexican chorizo, casing removed
- 1 1/2 cups Monterey Jack cheese, shredded
For Serving (Optional)
- 1/2 cup Mexican crema, or sour cream
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare Salsa Verde Ingredients: Husk and rinse the tomatillos. Stem the jalapeño peppers. Cut the 1/2 white onion into thick slices. Keep the garlic cloves unpeeled.
⏱️ 5 min - 2
Grill Salsa Verde Ingredients: Heat a cast-iron griddle or heavy skillet over medium-high heat. Add the tomatillos, jalapeños, onion slices, and unpeeled garlic cloves. Grill, turning occasionally, until the vegetables are softened and charred in spots, about 10-15 minutes.
⏱️ 15 min - 3
Blend Salsa Verde: Transfer the grilled ingredients to a blender (peel the garlic cloves before adding). Add the fresh cilantro, kosher salt, black pepper, and ground cumin. Blend until smooth, adding 1/4 cup of water if needed to reach your desired consistency. Taste and adjust seasoning as necessary. Set the salsa verde aside.
⏱️ 5 min - 4
Cook Chorizo: In a large skillet over medium heat, add the Mexican chorizo (casing removed). Break it up with a spoon and cook, stirring occasionally, until it is browned and crispy, about 10-12 minutes. Drain any excess fat and set the cooked chorizo aside.
⏱️ 12 min - 5
Prepare Tostadas: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add corn tortillas one at a time (or two, if space allows) and fry until golden brown and crispy, about 1-2 minutes per side. Transfer the crispy tostadas to a wire rack lined with paper towels to drain. Sprinkle lightly with salt.
⏱️ 10 min - 6
Assemble and Crisp Tostadas: Preheat your oven to 350°F (or use a toaster oven). Place the crispy tostadas on a baking sheet. Sprinkle each tostada generously with shredded Monterey Jack cheese. Bake or toast until the cheese is melted and bubbly, about 3-5 minutes.
⏱️ 5 min•🌡️ 350 - 7
Serve: Top each cheesy tostada with a generous spoonful of the crispy chorizo. Drizzle with the homemade salsa verde. Garnish with Mexican crema, sliced avocado, and fresh cilantro, if desired. Serve immediately for best crispness.
⏱️ 3 min