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Make the Red Salsa Topping for All 3 Tostadas. Boil the 1/3 white onion, tomatoes and the optional jalapeño (if using) with the salt in water to cover for 10 minutes. Drain the water and place the onion, tomato and jalapeño in blender. Pulse for 10 seconds until you get a creamy red salsa. Set aside.
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Preparation. Step 1. Make the chorizo and beans: Heat oil in a large (12-inch) skillet over medium-high. Cook chorizo, breaking up the meat in the skillet, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl, leaving as much oil in the pan as possible. Cover to keep warm.
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Preheat your oven to 375 degrees and line a large baking sheet with parchment paper. Then place your tortillas on the sheet and spray both sides with avocado oil (or rub both sides with olive oil.) Bake the tortillas for 12-16 minutes or until crispy. Set them aside while your prepare the rest of your tostadas.
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To check the temperature of the oil, drop a piece of tortilla and if it sizzles, the oil is ready. Using tongs, carefully place one tortilla and fry each side until it turns golden brown, flipping in between. Remove on a plate lined with paper towels to soak the excess oil. Sprinkle salt and cool before using.
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Drain excess fat. Add in the chili enchilada sauce, lime juice, taco seasoning, salt, and cayenne pepper. Cook the beef in the chili enchilada sauce for 2-3 additional minutes or until the sauce has thickened, then remove the skillet from the heat. Use a small microwavable bowl to heat the refried beans.
Homemade Tostadas are so satisfying and easy to make. These are loaded
Ingredients. 6 ounce can tomato paste. 1/2 cup boiling water. 4 teaspoons dried minced onion. 1/4 cup pickled jalapeno peppers. 1 cup jalapeno pepper brine (from jar) 1 cup water. 5 teaspoons chili powder. 2 teaspoons salt.
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Salsa: Any salsa can be used on tostadas including salsa verde, pico de gallo, pineapple salsa, or corn salsa. Storage and Leftovers. If you are lucky enough to have leftover tostadas, make sure to store the tostada shells, beans, protein, and toppings separately. Baked or fried tostada shells can be stored in an airtight container for 3-4 days.
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Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm. Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.
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Take a tostada shell and spread a generous layer of warm refried beans evenly on it. Add a portion of the cooked ground meat on top of the beans. Sprinkle shredded lettuce, diced tomatoes, and onions over the meat. Add Toppings. Drizzle sour cream over the veggies and meat. Sprinkle shredded cheese on top.
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1. Bake or Fry the corn tortillas, if not using store bought tostada shells. 2. Cook ground beef and onion. Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease. Add onion and seasonings and cook an additional few minutes. 3.
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Bake for 8 to 12 minutes, until golden and crispy. In a skillet over medium heat, pour in the olive oil. Add black beans and their cooking liquid, and mix in some hot sauce and red pepper flakes. Mash the mixture with a potato masher for five minutes or longer, until the beans have reduced to your desired consistency.
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Arrange tostadas in a single layer on the prepared baking sheet as you go. Spread corn salsa evenly over each tostada, and then sprinkle cheese over the corn. Bake in preheated oven for 8-10 minutes or until cheese is fully melted. Transfer hot tostadas to plates and top with cabbage, sour cream, guacamole, and salsa as desired.
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Pour over the cabbage mixture and toss to coat. Refrigerate for at least 30 minutes. Meanwhile, marinate the shrimp. Finely chop 4 garlic cloves and place in a 9x13-inch baking dish. Finely grate the zest 1 medium lime directly into the baking dish. Cut the zested lime into wedges and reserve for serving.
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Prepare the Toppings - Heat refried beans in a skillet on the stove or in the microwave. Prep and chop the rest of your tostada toppings. Serve - Spread the top with warmed refried beans, add ground beef and remaining toppings before serving. Pro Tip: Applying a layer of refried beans first will allow the other toppings to stick to the tostada.
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To make the Salsa, start by rinsing and de-stemming 2-3 plum tomatoes. Roast the tomatoes in the oven at 400F for 20 minutes or so. Once roasted, add the tomatoes to a blender along with: 1/2 small onion, 1 peeled garlic clove, 1-2 chipotles in adobo, and a pinch of salt (optional). Combine well and taste for heat.
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To make the Salsa de Aguacate, simply add the following ingredients to a blender or food processor: the flesh of a single avocado, 1/2 peeled garlic clove, 4-5 sprigs cilantro, juice of 1 lime, 1/4 cup water, and 1/4 teaspoon salt. Combine well. If it's not combining readily simply add another splash of water.
