Tostadas With Chorizo, Tangy Guacamole and Fresh Cheese

2 days ago 4

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Chef-restaurateur Rick Bayless developed this look to mimic the celebrated tlayudas of Oaxaca, which are immense tortillas cooked straight connected coals and brushed with lard earlier being topped.

His mentation uses regular 6-inch tortillas and calls for grilling them (see NOTE), but we recovered that the broiler works nicely. These are topped with chorizo, a thinner mentation of guacamole communal to Oaxaca and caller cheese, but they would instrumentality to each mode of minimal toppings, specified arsenic pureed achromatic beans, shrimp and your favourite smoky salsa.

Adapted from Bayless's upcoming "Fiesta astatine Rick's" (W.W. Norton, May 2010).

Ingredients

measuring cup

Servings: 12

For the guacamole

5 mean to 6 mean (about 8 ounces) tomatillos, husked, rinsed and coarsely chopped
1 mean clove garlic
2 oregon 3 serrano chile peppers, stemmed but not seeded, past coarsely chopped
Leaves from 10 stems cilantro (about 1/2 cupful packed)
1/2 cupful water, positive much arsenic needed
Flesh from 1 ample ripe avocado
Kosher oregon oversea salt

For the tostadas

About 1 lb caller Mexican chorizo sausage, casings removed
About 2 twelve 6-inch maize tortillas, preferably somewhat adust and leathery
About 6 ounces queso fresco oregon different mild cheese, crumbled

Nutritional Facts

Per serving

Calories
308
Fat
14 g
Saturated Fat
5 g
Carbohydrates
29 g
Sodium
375 mg
Cholesterol
45 mg
Protein
18 g
Fiber
4 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Bayless's upcoming "Fiesta astatine Rick's" (W.W. Norton, May 2010).

Tested by Joe Yonan.

Published February 2, 2010

Updated March 13, 2026