For this "chorizo" tostada recipe I reached for a few whole food ingredients not traditionally used. The flavor and texture is just as I was hoping for and this plant-powered chorizo is just as versatile as the meat-based version.
The cheesy tostadas are made by baking grated cheddar cheese for about eight to ten minutes. As the cheese melts it forms a light, crunchy, tostada. I use sharp cheddar but any cheddar works here. The sharp has a stronger flavor than regular cheddar cheese.
If you're avoiding cheese, use lentil tortillas or coconut flour tortillas as a tostado base. They won't be as crunchy but they're dairy-free and will still be grain-free.
For the chorizo I use beluga lentils and walnuts plus a nice array of spices. If you're avoiding lentils, use cooked black beans or just replace them with walnuts. Pecans will work also.
My toppings are just one option, so use what you love. For this version I used a blend of chopped lettuce and cilantro, diced mango and avocado, sliced red onions, and a bit of feta cheese on top. If you don't have a fresh mango, try frozen pieces, or diced peaches or papaya.
Guacamole, salsa verde, and pico de gallo work well here too. I can also envision drizzling yogurt or ranch dressing on top, along with a bit of crumbled goat or cotija cheese. And there's a delicious avocado crema recipe in my first cookbook. Yet another combination that shines here is pineapple salsa, shredded lettuce, diced tomatoes, and sour cream.
These chorizo tostadas are easy to make ahead. Prepare the chorizo and tostadas ahead of time and store them in refrigerator. Then when you're ready, gather all your fixings, warm the chorizo in a skillet for a few minutes, and combine everything for an impromptu meal.
For an omnivore version of this, try replacing the chorizo with this picadillo recipe. Enjoy!
"Chorizo" {plant-powered}
Equipment
- Food processor recommended
Ingredients
- 1 cup cooked lentils beluga or other (see recipe notes)
- 1 cup walnuts raw
- ½ teaspoon salt
- 2 teaspoons garlic powder or one small garlic clove, peeled and minced
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste or thick tomato sauce
- 3 tablespoons water or more as needed to moisten the mix
Instructions
- Add the lentils, walnuts, spices salt, tomato paste, and water to a food processor and pulse until blended but not smooth. You want it to be a bit chunky.
- Taste it and adjust the spices and salt as needed.
- When ready to use, warm a well-seasoned or oiled skillet on a low to medium heat and sauté the chorizo for a few minutes. Add a bit of water as needed while sautéing.
- Store the chorizo sealed in the refrigerator for a few days or freeze for a few months.
Nutrition
Cheesy Tostada Shell
Ingredients
- 8 ounces cheddar cheese shredded (about 2 cups)
Instructions
- Preheat your oven to 400℉.
- Prepare two baking sheets with parchment paper.
- Place a ¼ cup of cheese on a baking sheet. Shape the cheese into a relatively flat circle with the cheese pieces overlapping a bit.
- Repeat with the rest of the cheese until you have eight tostadas. Leave space between the cheese piles because they will spread a bit while baking.
- Bake for 10 minutes or until they are evenly browned.
- Cool for a few minutes or until crunchy.
- Store sealed in the refrigerator for about a week.
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