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Name: Tostada with Chorizo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Garlic minced; 9 oz Chorizo sausage; removed; 1 md Onion; finely diced; 1 c Shredded anejo cheese; 1 Head green leaf lettuce;; 6 lg Tortillas; Vegetable oil for deepfrying; 3 md Tomatoes; peeled, seeded and

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INGREDIENTS

2 Garlic ; minced
9 oz Chorizo sausage; removed
1 md Onion; finely diced
1 c Shredded anejo cheese
1 Head green leaf lettuce;
6 lg Tortillas
Vegetable oil for deepfrying
3 md Tomatoes; peeled, seeded and

Servings

INSTRUCTIONS

Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Drop in 1 tortilla at a time and fry until crisp, about 1 to 2 minutes, turning once. Remove with tongs, shake off excess oil and transfer to paper towels to drain. Repeat for all tortillas. Heat 1 tablespoon of vegetable oil in a large skillet over moderate heat. Add the chorizo and saute for 3 minutes, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Stir in the garlic and cook for 1 more minute to release its aroma. Add the tomatoes saute an additional minute. Remove from the heat and stir in the anejo cheese. To serve, spoon warm chorizo mixture onto crisp tortillas and top with shredded lettuce. Recipe by: TWO HOT TAMALES Posted to MC-Recipe Digest V1 #1009 by Meg Antczak on Jan 14, 1998

NOTES

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Tostada with Chorizo

2 Garlic minced
9 oz Chorizo sausage; removed
1 md Onion; finely diced
1 c Shredded anejo cheese
1 Head green leaf lettuce;
6 lg Tortillas
 Vegetable oil for deepfrying
3 md Tomatoes; peeled, seeded and

Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375  degrees F. Drop in 1 tortilla at a time and fry until crisp, about 1 to 2  minutes, turning once. Remove with tongs, shake off excess oil and transfer  to paper towels to drain. Repeat for all tortillas.    Heat 1 tablespoon of vegetable oil in a large skillet over moderate heat.  Add the chorizo and saute for 3 minutes, or until browned. Spoon out excess  fat. Add the onions and cook, stirring occasionally, until golden. Stir in  the garlic and cook for 1 more minute to release its aroma. Add the  tomatoes saute an additional minute. Remove from the heat and stir in the  anejo cheese.    To serve, spoon warm chorizo mixture onto crisp tortillas and top with  shredded lettuce.    Recipe by: TWO HOT TAMALES    Posted to MC-Recipe Digest V1 #1009 by Meg Antczak  <meginny@frontiernet.net> on Jan 14, 1998

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 4 Servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 7.6mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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