Uncured Mexican chorizo is raw ground pork laced with garlic, cumin, oregano, and chile powder—not the dried, cured links. Try it on a baked potato, too.

This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 tostada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add pork and chorizo; cook 5 minutes or until browned, stirring to crumble. Remove pork mixture from pan with a slotted spoon (do not wipe out pan).

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  • Add remaining 1 1/2 teaspoons oil to drippings in pan. Add onion, bell peppers, cumin, chili powder, and salt; cook 8 minutes or until tender. Return pork mixture to pan; cook 2 minutes.

  • Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges.

Nutrition Facts

352 calories; fat 23g; saturated fat 7g; protein 17g; carbohydrates 22g; fiber 6g; sugars 6g; sodium 430mg.
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