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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pico de Gallo: In a bowl, combine tomatoes, onion, jalapeños, cilantro and lime juice. Season with salt and pepper and set aside. The salsa is best prepared for optimum flavor 1 hour in advance. | 2. Meat: Cook *beef and chorizo in a heated skillet, breaking chorizo meat into small pieces, until browned and cooked through. Set aside. *Although the chorizo is wonderfully seasoned, my husband added a little more spices and such to the meat mixture: chipotle powder, cumin, part of a small cinnamon stick or small pinch of ground cinnamon, Mexican oregano, very small amount of salt-free garlic powder and black pepper -- that I can remember. | 3. Heat up the refried beans and simmer on low until ready to serve. Add more cooking liquid if the beans start to dry out. | 4. For the thick tortillas, mix masa and salt in a bowl. Add 1 1/4 to 11/2 c of water and knead for 1-2 min until dough comes together and is pliable. (A food processor works well for this step.) If the dough seems too dry, add more water, a tablespoon or so at a time. | 5. Divide dough into 8 equal portions and form into balls. | 6. To Make Sopes: Press the dough with your fingers from the center outwards to create a shallow, flat bowl approximately 5" in diameter. Heat 1" of vegetable oil in a skillet to 350° and fry tortillas approximately 2 min each side, until golden brown. Remove from oil and place onto paper towels. | 7. To Make Tostadas: Take each portion/ball of dough and flatten either with a tortilla press or with a rolling pin to about shy 1/2" thickness. Fry the same way as indicated in Step above. | 8. To assemble, place a tortilla onto a plate, top with refried beans, ground beef and chorizo mix, pico de gallo, cheese and shredded cabbage/lettuce and radishes. Add a dollop of crema and garnish with cilantro and lime. | 9. Serving suggestions: I placed the garnishes on a large platter for a "Build-Your-Own" Tostada Bar. Best part of this recipe? LEFTOVERS! Our sides: Recipe #117892 and Recipe #12740 (subbing strawberries, Texas Red Star grapefruit and Valencia oranges for the melons.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo sausage	1/3		raw crumbled used	8.4056	0.0	1.87	0.0472
beef	1		ground ground	530.4012	0.0	104.5842	12.1947
bean black	2	cups	refried seasoned	1323.08	241.9568	83.80799999999999	5.5096
masa harina	2	cups		827.64	174.6252	19.2888	8.4132
salt	1/2	teaspoon		-	-	-	-
water				-	-	-	-
oil				-	-	-	-
cotija cheese	1	cup	crumbled	439.2	4.763999999999999	24.0	36.0
green cabbage	2	cups	used shredded used	8.4056	0.0	1.87	0.0472
heavy cream	1/2	cup	tried sour tried	204.0	1.6440000000000001	1.704	21.648000000000003
cilantro			chopped	-	-	-	-
radish	2 -3		minced	0.0	0.0	0.0	0.0
lime	1		cut	-	-	-	-
rom tomato	6		diced	8.4056	0.0	1.87	0.0472
cilantro	1/2	bunch	chopped	-	-	-	-
white onion	1/2		diced	22.0	5.1370000000000005	0.605	0.055
jalapeno	1 -2	tablespoon	seeded minced used	0.0	0.0	0.0	0.0
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
salt pepper				8.4056	0.0	1.87	0.0472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.