Ingredients
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1 lb Tropical Pork Chorizo
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1 (16 oz) can La Preferida® Refried Pinto Beans
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1 pack Guerrero® Tostadas
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1 tomato, chopped
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1/2 onion, chopped
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2 tbsp vegetable oil
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Salt and pepper to taste
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1 tsp Badia® Cumin
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2 Badia® Bay Leaves
Accompaniments
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8 lime wedges
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Tropical Cotija cheese
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Chopped cilantro
Steps
1
Cook the chorizo at medium-high heat until fully cooked and set aside.
2
While the meat is cooking, put oil into a saucepan. Once the oil has warmed up add chopped onions and your refried beans. Stir occasionally to not burn the beans.
3
Make your pico de gallo with chopped tomatoes, chopped onions, cilantro, and olive oil. Season with cumin, salt and pepper.
4
Construct your tostadas in the following order. Take one tostada and cover one side with the refried beans. Top with a layer of your cooked chorizo, and then your pico de gallo mix.
5
Top your tostada with a sprinkle of cotija cheese and a squeeze of lime juice and enjoy.
Tips
If you want to add some heat, try Valentina Hot Sauce on top.
