Seriously Delicious.
Bright and spicy, these crunchy tostadas are best served on a balmy summer’s evening with a full-bodied, moderately oaked red. In this recipe, the earthy, slightly smoky flavor of the chorizo is balanced by chilled cilantro lime crema and brightly flavored cabbage slaw. Pair them with a glass of our 2015 Trouvère Tempranillo Reserve and you’ve got a match made in heaven!
Recipe
INGREDIENTS
1/2 cup Mexican crema or sour cream, whichever you prefer
1 lime, zested, cut in half, reserving juice from half the lime for the crema
1/2 small bunch cilantro, leaves minced
sea salt and pepper to taste
4 large Mexican chorizo sausages
12 small, fresh corn tortillas
1/2 cup vegetable oil
1/2 cup shredded cabbage
lime wedges, for garnish
INSTRUCTIONS
In a small bowl, whisk together the crema, lime zest, lime juice, salt, and pepper. Gently stir the cilantro into the crema mixture, cover, and place in the refrigerator to chill.
Cover a wire rack with paper towels.
Heat a large cast iron skillet to medium-high. Remove the casing from the sausages and add them to the skillet. Break up the sausages with a wooden spoon, so that they crumble as they cook. Reduce heat to medium and continue to cook, stirring occasionally for 7 to 10 minutes, until the chorizo is nicely browned. Remove from heat and set aside.
While the chorizo is cooking, heat 1/2 inch of oil in a small frying pan. When the oil is hot (but well before it reaches its smoking point) place a tortilla in the oil and cook for several seconds. Turn and continue to cook until the top bubbles and the edges are slightly brown. Remove from the pan, and place it on the paper towels to soak up the excess oil. Repeat with remaining tortillas.
Drain off most of the remaining oil from the frying pan. Return the pan to the heat and fry the slaw for 1 to 2 minutes. Season it with rice vinegar, salt, and pepper. Continue to sauté until the cabbage starts to soften and the vinegar has been absorbed.
Assemble by placing a generous dollop of the cilantro lime crema on the tortilla, using the back of the spoon to spread it to the edge. Top with even layers of chorizo and cabbage and serve immediately with lime wedges.
Other ingredients that we like to add if we have them on hand include crumbled Mexican queso fresco, thinly sliced radishes, red onion, and avocado.
