Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.
I've made this a few times, but today really nailed it. I generally use TJ's soyrizo, and am going to start making my own. I usually add some roasted sweet potatoes, and had a Japanese yam that I cut up and seasoned and added to the mix.
I cut the serving size to three, and also topped with pickled red onions, queso fresco, and cucumber to up the veggies in this.I was going through some old copies of Bon Appetit when I ran across this recipe. It sounded good and we hadn't decided what to have for dinner, so I zipped to the market and bought what we needed. Boy, what a delightful surprise when we took our first bite. I expected good, but this was great! Definitely adding it to our rota.A perfect meal for a lazy, hot summer evening, or for an easy weekday lunch. Comes together in maybe 20 minutes. Just remember to spring for nice chorizo, not the mass-marketed stuff. We made tostados and cooked the chickpeas from dried in an Instant Pot and added pickled red onions and shredded cabbage to the mix. Still came together in a snap.Tasty! Was looking for something different to do with the homemade tortillas we get at local farmers market . I subbed black beans for the chickpeas because I had lots of them and no chickpeas. Loved the yogurt sauce. Good showpiece for the chorizo.Now that we are home a lot for quarantine we have been cooking way more, we made these for a quick lunch, and they were a big hit! We really enjoyed the fresh yogurt sauce against the chorizo! I had leftover corn tortillas that I rubbed down with a little oil and baked at 400 F, and I used ground chorizo instead of links, since I had some in my freezer, and still turned out supberb!