Goodfood Travels: Mexico City Chorizo Tostadas
with Refried Beans & Salsa Verde Cruda
Cooking time
40 minutes
Servings
2/4
Calories
790 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. First stop: Mexico City, where these pan-crisped tostadas are dramatically set off with smooth dark refried beans, aromatic chorizo meat and a glowing green avocado salsa verde cruda.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 3 Garlic cloves
- 1 Tomato
- 1 Onion (or shallot)
- 2g Dried oregano
- 57g Avocado purée
- 540ml Black beans (canned)
- 45ml Salsa verde
- 6 Corn tortillas
Contains: Sulphites
You will need:
Food processor (or blender)
Large high-sided pan
Large pan
Oil
Salt & pepper (S&P)
Strainer
Sheet pan
Total Fat
30 g
Saturated Fat
8 g
Sodium
910 mg
Total Carb
94 g
Sugars
7 g
Protein
39 g
Fibre
26 g
Preparation
Mise en place
- Mince the garlic.
- Halve, peel and mince the onion.
- Drain and rinse the black beans.
- Medium-dice the tomato.
Fry the tortillas
- In a large, high-sided pan, heat a generous drizzle of oil on medium.
- Working in batches, add the tortillas and cook, 2 to 3 min. per side, until crispy.
- Transfer to a paper-towel lined sheet pan (or wire rack) to absorb the excess oil. Reserve the pan.
- Or, preheat the oven to 400F.
- Arrange the tortillas on a lined sheet pan and drizzle with oil.
- Bake, flipping halfway, 5 to 9 min., until golden brown.
Cook the chorizo
- In a large pan, heat a drizzle of oil on medium.
- Add ½ the garlic and ½ the onion. Sauté, 2 to 3 min., until the onion is translucent.
- Add the tomato and oregano. Sauté, 2 to 3 min., until softened.
- Add the chorizo*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the refried beans
- In the reserved pan, heat a drizzle of oil (or the browned bits from the chorizo pan) on medium.
- Add the remaining onion and garlic. Sauté, 2 to 3 min., until fragrant.
- Add the black beans and sauté, 1 to 2 min., until warmed through.
- Transfer to a food processor (or blender) and add ⅔ cup water (double for 4 portions); blend until smooth.
- Return the bean mixture to the pan; season with S&P.
- On medium, cook, stirring often, 2 to 3 min., until thickened.
Make the salsa verde cruda
- In a medium bowl, combine the salsa verde, avocado purée and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Top with the refried beans, chorizo and salsa verde cruda. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
