Chorizo Tostadas with Mango Salsa
Makes 2 tostadas
Chorizo and mango is a marriage made in heaven. So I found out in this recipe of my own invention. Chorizo is a very soulful, vibrant and pungent element of Mexican cooking that pairs well with the cool sweetness of the mango.
I love chorizo, even though for humane and environmental reasons, I eat as little meat as possible. Fortunately, there is humanely and sustainably-raised meat. And for vegetarians, there is soy chorizo, such as Soyrizo. However, Soyrizo has so much vinegar, it overpowers the other ingredients in your dish. If I were you, I would either find another brand of soy chorizo with vinegar far down on the ingredients list, or try soy Andouille sausage.
You can find thin corn tortillas in well-stocked supermarkets. Rick Bayless, that guru of Mexican cooking, says thin tortillas are good to use for tostadas because they don’t puff when frying. I would say that they also add a lighter, more contemporary element to your tostadas.
Buen provecho! Thanks for visiting my blog!
1 cup chopped mango
1/3 cup chopped cilantro
3 tablespoons chopped green onion
1 tablespoon fresh lime juice
1 tablespoon canola oil
2 thin corn tortillas
1 15 ounce can black beans
6 ounces pre-cooked chorizo, cut into small pieces
2 cloves garlic, chopped
1 cup lettuce, chopped
3 tablespoons canola oil plus enough oil to fill frying pan to 1/2 inch depth
salt to taste
In a bowl, mix together chopped mango, green onion and cilantro with lime juice and oil. Set aside.
Fill a frying pan with canola oil to about 1/2 inch depth. Heat oil a minute or two on medium high until you see the surface start to ripple. Fry the tortillas one at a time about a minute on each side, until the tortillas are crisp. Drain on paper towels, and set aside.
In another pan, heat 1 tablespoon of canola oil on medium heat. Add chorizo and brown for about 5 minutes. I used Aidell’s pre-cooked chicken chorizo, but you can use fresh chorizo. Just remove the casings, and cook on medium high for about 6 to 8 minutes. Remove chorizo from pan and set aside.
Drain the can of beans and set aside the water in a cup or glass. In the same pan, heat 2 tablespoons of canola oil on medium. Add chopped garlic and sauté for about a minute, then add beans. Add enough of the water so that the beans are not too soupy and not too dry. Taste the beans, and add salt if necessary. Heat the beans all the way through, about 2 minutes or so. Turn off the heat.
Place beans and chorizo on fried tortillas. Top with about 1/2 cup of your favorite lettuce per tostada and mango salsa.