Chorizo tostada with cabbage slaw finished.

This little number is from Susie Jimenez, who was the runner-up on a recent season of Food Network Star. Susie is kind enough to join the Sporting Friends team this season on The Sporting Chef show.

Here’s her Chorizo Tostadas where she used elk as the wild game to make the chorizo sausage. And of course, we used Hi-Mountain Seasonings Chorizo blend for our seasoning. Couldn’t be any easier. Enjoy.

Chorizo Tostadas with Cabbage Slaw

Ingredients

  • For the Tostada:
  • 8 to 10 corn tortillas
  • corn oil for frying
  • For the Beans:
  • 4 ounces chorizo
  • 2 garlic cloves chopped
  • 1/4 cup yellow onion
  • diced 2 cups pinto beans cooked
  • For the cabbage slaw:
  • 1/2 medium cabbage shaved
  • 1/2 small red onion sliced
  • 1 serrano pepper chopped
  • 1 tbsp toasted fennel seed
  • 1 lime juiced
  • 1/2 cucumber deseeded and sliced thin
  • 1 avocado diced

Instructions

  • For the tostadas:
  • Bring corn oil to 320 degrees or medium high heat. Fry tortillas in oil for three to five minutes or until golden brown. Season with salt and drain on paper towels.
  • For the beans:
  • Saute chorizo, garlic and onion over medium heat for 10 minutes. Add beans and cook over low heat for 10 minutes. Combine in a food processor and puree.
  • For the cabbage slaw:
  • Combine all ingredients and season with salt.
  • Top tostada with beans and cabbage slaw. Consider topping the tostada with other ingredients such as ceviche.