Baked, warm from the oven. My Baked Cheesy Chorizo con papa Tostadas are delicious. Made with a crispy corn tortilla topped with refried beans, chorizo con papas and queso Oaxaca. Baked then served warm with salsa and radishes these babies hit the spot.
Chorizo con Papa Tostadas are the ultimate dinner idea, perfect for a crowd and make a fun mini appetizer. Kids love them, parents love how easy to make and the topping ideas are endless.
The star of my baked cheesy chorizo con papa tostadas is the chorizo con papas. Both chorizo and papas are budget friendly, easy to incorporate into other meals throughout the week and combined they make for one delicious combination.
A big batch of chorizo con papa stashed in the fridge is a tasty way to get ahead for a busy week. In a warm corn tortilla for breakfast, in burritos, served with frijoles or over tostadas chorizo con papa is truly versatile.
WHAT IS A TOSTADA?
Tostada in Spanish translates to “toasted”. A toasted corn tortilla the base of the dish is topped with various fillings and salsas. Tostadas are very popular in Texas, you can find them topped with anything from shredded chicken, carnitas, shrimp or simply refried beans, shredded lettuce and tomato, a popular menu item on kids’ menu in Tex-Mex restaurants.
For this recipe I used pre-made tostada shells from my local grocery store, but you can easily make tostada shells at home without having to fry. I prefer to bake my tostada shells as I can bake a big batch, and no messy frying oil.
HOW TO MAKE BAKED TOSTADAS AT HOME
Preheat oven to 400°F
Spray or brush corn tortillas on both sides with oil.
Place corn tortillas in a single layer on a baking sheet.
Bake for 5 minutes, flip and bake an additional five minutes or bake until desired crispness is reached.
Remove from oven, sprinkle with salt, and use to make tostadas.
HOW TO EASILY MAKE CHORIZO CON PAPA AT HOME
To make chorizo con papa at home you will need
12 ounces chorizo
3 large or 5 small potatoes.
Peel, dice, and place potatoes in a saucepan covered with water, bring to a boil, and cook for about 8 minutes or until fork tender.
Brown the chorizo, breaking the chorizo up with the back of the spoon, over medium heat until fully cooked, about 8 minutes.
Once the chorizo cooks, strain potatoes, add to pan and stir to combine, cook an additional 2 minutes. Season to taste, allow to cool and store in fridge or use to make tostadas.
TOPPING SUGGESTIONS FOR TOSTADAS
shredded cheese, crumbled queso fresco or cotija
thinly sliced cabbage
MORE TOSTADA RECIPES:
HOW TO MAKE BAKED CHEESY CHORIZO CON PAPA TOSTADAS
Spread refried beans over each tostada shell, top with papas con chorizo.
Top with Oaxaca cheese.
Bake until the cheese melts, about 3 minutes.
Serve with salsa and radishes.
- 6 to stadas shells
- 1 cup refried beans
- 2 cups papas con chorizo potatoes with chorizo
- 1 cup Oaxaca cheese
- Sliced radishes
Spread refried beans over each tostada shell, top with chorizo con papa. Tear apart Oaxaca cheese with fingers, layer on top of tostadas. Bake until the cheese melts, about 3 minutes. Serve with salsa and radishes.