Here is a twist on a very popular street food called Oaxaca. This recipe is excellent for a taco or tostada buffet to your customers or guests. Circular Bamboo plates also are perfect for a DIY tostado station so use Rick Bayless’s Tostado recipe and impress all your guests.
Paul Elledge
Ingredients that you will need to make this Scrumptious Recipe:
48 corn thin tortillas, preferably homemade, but you can surely use your favorite tortillas
1 Pound of tomatillos, this is about 8 medium tomatillos. (Husk, rinsed and cut in half)
6 cloves of peeled garlic
4 hot green chiles (to taste) – this is about 2-3 serrano’s or 1-2 jalapenos. (remove stems and chop roughly)
½ cup loosely packed cilantro, cutting off lower stems before chopping.
2 large avocados, pitted, scoop out flesh from avocado and roughly chop it up
½ cup water
Salt – to taste
Remaining ingredients that you will need:
2 Pounds of fresh chorizo, casings removed
12 ounces of fresh Mexican cheese, Queso Fresco, Feta or other salted dry-pressed farmer’s cheese, crumbled up into pieces
½ cup fresh rendered, room temperature pork lard or vegetable oil
Directions:
If you are using fresh made tortillas and they are moist feeling, lay them out in a single layer and cover them with a dish cloth. You need them to feel dry and leathery so they will crisp up on the grill.
First make the avocado sauce. In a small non-stick skillet, over a medium heat, place tomatillos cut side down and garlic. Brown each side of the tomatillos (it should take about 3-4 minutes for each side to brown). When finished tomatillos should be completely soft.
Put tomatillos and garlic into a blender or food processor until they’re room temperature. Now, add chiles, cilantro and avocado. Blend until well-smooth. Pour this mixture into a dish for serving salsa, to get the consistency that you need drizzle with water, it usually takes about one cup of water to get the right consistency.
In a medium skillet over medium heat cook chorizo. If the chorizo is clumping break clumps up and cook until well browned. This usually takes about 12 minutes. Now, place chorizo on a paper plate or paper towel so the fat can drain off. At this point, crumble cheese up in a small bowl.
Turn on a grill to medium heat or if you are using a charcoal grill let the charcoal burn down so the heat is at a medium temperature. Grill tostados until they are crispy. This should only take a few minutes. Now, brush each tostado with oil or lard, then put a tablespoon of chorizo on each one, when chorizo is hot and tostados are completely crispy remove from grill and place on modern stylish medium square bamboo leaf plate (these plates are great for serving tacos). Sprinkle with cheese and drizzle with avocado sauce.
Here is a tip for this recipe: If you don’t have a grill, you could crisp up and cook your tostados in an oven instead of on a grill.
This recipe is an definitely an all-star recipe to use when featuring a taco or tostada buffet to your customers or guests. Special Thanks to Rick Bayless and the Delish Team for posting this recipe.
