Chorizo, Corn, and Tomato Tostadas with Lime Crema
By Sara MayerPublished on October 27, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 (14-ounce) bag green coleslaw mix 1 tablespoon minced jarred jalapeños, plus 1⁄4 cup brine, divided¾ teaspoon plus ⅛ teaspoon table salt, divided½ cup sour cream 3 tablespoons lime juice (2 limes), divided1 tablespoon vegetable oil 3 cups frozen corn, thawed8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced 1⁄4 inch thick6 ounces cherry tomatoes, quartered1 (15-ounce) can black beans, rinsed¼ cup chicken broth 12 (6-inch) corn tostadas
Before You Begin
Top these tostadas with fresh cilantro leaves and crumbled queso fresco.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions; heat oven to 450 degrees. Combine coleslaw, 3 tablespoons jalapeño brine, and ¼ teaspoon salt in bowl. Combine sour cream, 2 tablespoons lime juice, and ⅛ teaspoon salt in second bowl; set aside slaw and crema.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, chorizo, and ¼ teaspoon salt and cook until warmed through, about 5 minutes. Off heat, stir in tomatoes and remaining 1 tablespoon lime juice.
- Microwave beans, broth, jalapeños and remaining 1 tablespoon brine, and remaining ¼ teaspoon salt in bowl until hot, about 2 minutes. Mash beans with potato masher until spreadable, then spread evenly over tostadas. Divide tostadas between 2 rimmed baking sheets and bake until warmed through, about 5 minutes. Divide corn mixture among tostadas, then top with slaw and crema. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (14-ounce) bag green coleslaw mix
1 tablespoon minced jarred jalapeños, plus 1⁄4 cup brine, divided
¾ teaspoon plus ⅛ teaspoon table salt, divided
½ cup sour cream
3 tablespoons lime juice (2 limes), divided
1 tablespoon vegetable oil
3 cups frozen corn, thawed
8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced 1⁄4 inch thick
6 ounces cherry tomatoes, quartered
1 (15-ounce) can black beans, rinsed
¼ cup chicken broth
12 (6-inch) corn tostadas
Ingredients
1 (14-ounce) bag green coleslaw mix
1 tablespoon minced jarred jalapeños, plus 1⁄4 cup brine, divided
¾ teaspoon plus ⅛ teaspoon table salt, divided
½ cup sour cream
3 tablespoons lime juice (2 limes), divided
1 tablespoon vegetable oil
3 cups frozen corn, thawed
8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced 1⁄4 inch thick
6 ounces cherry tomatoes, quartered
1 (15-ounce) can black beans, rinsed
¼ cup chicken broth
12 (6-inch) corn tostadas
Ingredients
1 (14-ounce) bag green coleslaw mix
1 tablespoon minced jarred jalapeños, plus 1⁄4 cup brine, divided
¾ teaspoon plus ⅛ teaspoon table salt, divided
½ cup sour cream
3 tablespoons lime juice (2 limes), divided
1 tablespoon vegetable oil
3 cups frozen corn, thawed
8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced 1⁄4 inch thick
6 ounces cherry tomatoes, quartered
1 (15-ounce) can black beans, rinsed
¼ cup chicken broth
12 (6-inch) corn tostadas
Why This Recipe Works
To simplify this lively multicomponent meal and build flavor and texture, we used bagged coleslaw mix, jarred jalapeños, frozen corn, and black beans.
Before You Begin
Top these tostadas with fresh cilantro leaves and crumbled queso fresco.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions; heat oven to 450 degrees. Combine coleslaw, 3 tablespoons jalapeño brine, and ¼ teaspoon salt in bowl. Combine sour cream, 2 tablespoons lime juice, and ⅛ teaspoon salt in second bowl; set aside slaw and crema.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, chorizo, and ¼ teaspoon salt and cook until warmed through, about 5 minutes. Off heat, stir in tomatoes and remaining 1 tablespoon lime juice.
- Microwave beans, broth, jalapeños and remaining 1 tablespoon brine, and remaining ¼ teaspoon salt in bowl until hot, about 2 minutes. Mash beans with potato masher until spreadable, then spread evenly over tostadas. Divide tostadas between 2 rimmed baking sheets and bake until warmed through, about 5 minutes. Divide corn mixture among tostadas, then top with slaw and crema. Serve.
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