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Chorizo Tostadas MARIO BATALI

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Mario Batali works his magic with these delicious Chorizo Tostadas!

ingredients
TOSTADA
canola oil (to fry)
6 corn tortillas
1 teaspoon red chili flakes
3 poblano peppers (divided)
2 tablespoons olive oil
1 pound fresh chorizo (removed from casing)
1 cup pepper Jack cheese (shredded)
1 jalapeno (thinly sliced)
scallions (thinly sliced, to garnish)
RED PEPPER SALSA
1/2 red bell pepper (stemmed, seeded, roughly chopped)
1/2 bunch cilantro (chopped)
1 lime (juiced)
Kosher salt and freshly ground black pepper (to taste)
BLACK BEANS
2 tablespoons olive oil
1 can black beans (drained, rinsed)
1/2 red bell pepper (stemmed, seeded, chopped)
1/2 red onion (peeled, chopped)
1 teaspoon red chili flakes
CHIPOTLE CREMA
1/2 cup sour cream
2 tablespoons chipotle in adobo
ROASTED POBLANO CREMA
1/2 cup sour cream
1 roasted poblano (stemmed, seeded)

directions
Heat 1-inch oil in a cast iron skillet to 360ºF. Begin frying tortillas until golden brown and crisp. Sprinkle with salt when finished frying and half of them with red chili flakes. Preheat the broiler.
Broil the poblano peppers on all sides until charred. Remove to a bowl, cover with plastic and allow to steam for 10 minutes. Remove from the bowl and peel off the outer charred skin with a towel. Cut into strips, reserving 1 whole pepper for the crema.
Heat olive oil over medium-high heat and add the chorizo. Break the chorizo up using the back of a wooden spoon or potato masher until browned, about 7-9 minutes.
To serve, spread some of the poblano crema on the plate. Top with a fried tortilla, shredded pepper Jack cheese, strips of poblanos, black beans, chorizo, sliced jalapeno, the top tortilla sprinkled with red chili flakes, salsa, chipotle crema and scallion. Serve.
For the Red Pepper Salsa: In a medium bowl add the bell pepper, cilantro and lime juice. Mix to combine and season with salt.
For the Black Beans: Heat a small saucepan over medium heat and add olive oil. Add black beans, bell pepper, onion, red chili flakes and season with salt. Stir to combine and cook for 5 minutes.
For the Chipotle Crema: In the bowl of a food processor add the sour cream and chipotle in adobo and puree until smooth. Season with salt. Wipe out the bowl.
For Poblano Crema: In the bowl of the food processor add the sour cream and poblano and puree until smooth. Season with salt.
Tip: Mini tostadas are the perfect appetizer to a party!

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