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Bean Chorizo Tostadas 2
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Crispy Bean and Chorizo Tostadas

Bean and chorizo tostadas combine your favorite spicy and fresh Mexican flavors. Easy to pick up and eat, perfect for parties or a quick dinner.
Course Easy Dinner Ideas
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 half tostadas

Equipment

  • Lodge 13.25 inch Pre Seasoned Cast Iron Skillet
  • Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
  • Measuring Cups and Magnetic Measuring Spoons Set
  • Pizza Cutter
  • Kitchen Knives

Ingredients

  • 6 corn tortillas
  • Cooking oil such as canola, peanut or avocado oil
  • 1/2 lb. chorizo
  • 1/4 cup finely diced onion
  • 1 15- oz. can refried beans
  • 1 cup shredded Monterey Jack Colby Jack, cheddar or queso fresco cheese
  • Toppings such as shredded lettuce, sliced jalapeno, sliced olives, pico de gallo, salsa, sour cream or guacamole

Instructions

  • Cut tortillas in half with a pizza cutter. This step is optional, but makes the tostadas easier to pick up by hand.
  • Cover the bottom of a large frying pan with oil that has a high smoke point, such as canola, peanut or avocado oil, to a depth of about 1/2 inch.
  • Heat the oil over medium high heat, until it shimmers slightly. If you dip the edge of a tortilla into the oil and it begins to bubble and sizzle, the oil is ready for frying. If you are using a frying thermometer, heat the oil to 375 degrees.
  • Using tongs, carefully place 3-4 tortilla halves into the oil. Fry for about one minute on each side until browned and crispy.
  • Remove tostada shells from oil and drain on paper towels. Sprinkle lightly with salt. Repeat until all the tortillas are fried.
  • If the tostada shells are chewy and not completely crisp, finish by baking in a 350 degree oven for 5-8 minutes.
  • Prepare the filling by cooking the chorizo and onion in a frying pan over medium high heat until the chorizo is browned and cooked through. Add the refried beans, stir to combine, and continue cooking until hot.
  • Top each half tostada shell with about 2 tablespoons of bean and chorizo filling.
  • Add cheese and other toppings as desired. If you wish, you can let each person top their own tostadas at the table.