- 1 lb. Premio Salvadorean Chorizo sausage
- 1/4 cup canola oil, divided
- 2 TBSP. Worcestershire sauce
- Juice from 1 lime
- 2 TBSP. apple cider vinegar
- 1 TSP. red pepper flakes
- 1 TSP. Mexican-style chili powder
- 1 TSP, Mexican oregano
- 1 TSP. ground cumin
- 1 ½ cups shredded green or red cabbage
- 1 bunch green onions, cleaned and sliced
- 1 tomatillos, husks removed and diced
- 1 large clove garlic, peeled and minced
- 1/4 cup oil
- 1 can (4-oz.) diced green chilies
- 1/4 cup cilantro leaves, chopped
- 12 yellow corn fiesta flats or hard tostada shells
- 1 cup Asadero cheese or provolone cheese, shredded
- Salt & pepper, to taste
|How to make Salvadorean Chorizo Tostadas:
1. Place sausage, ¼ cup oil, Worcestershire sauce, lime juice, vinegar, red pepper flakes, Mexican chili powder, Mexican oregano and cumin into a medium pot; heat to simmer, turn down to medium-low, cover and allow to simmer until needed.
2. In a large bowl, toss cabbage, sliced green onions, diced tomatillos and minced garlic with ¼ cup oil. Place on cookie sheet, spread around and sprinkle with salt and pepper; roast at 400 degrees for 10 minutes.
3. Remove vegetables from oven and place into a medium-large bowl. Add green chilies and cilantro leaves; set aside.
4. Remove meat from marinade; discard marinade.
5. Preheat grill to medium. Grill sausages for 25 minutes, turning often until they begin to brown.
6. Put two tostada shells on each plate. Slice sausages into thin slices and divide among tostada shells.
7. Put roasted vegetables over each tostada, sprinkle with cheese and serve.
Yields: 12 servings (12 tostadas)
Submitted by: Pat D.
Summer 2013 Grilling Recipe Contest