Chorizo, Corn, and Tomato Tostadas with Lime Crema

Name: Chorizo, Corn, and Tomato Tostadas with Lime Crema
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 14 oz Coleslaw Mix (1 (14-ounce) bag green coleslaw mix); 1 tbsp Jalapeño (1 tablespoon minced jarred jalapeños, plus 1⁄4 cup brine, divided); 1 tsp Table Salt (3/4 teaspoon plus 1/8 teaspoon table salt, divided); ½ cup Sour Cream (1/2 cup sour cream); 3 tbsp Lime (3 tablespoons lime juice (2 limes), divided); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 3 cup Corn (3 cups frozen corn, thawed); 8 oz Spanish Chorizo (8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced 1⁄4 inch thick); 6 oz Cherry Tomato (6 ounces cherry tomatoes, quartered); 1 can Black Beans (1 (15-ounce) can black beans, rinsed); ¼ cup Chicken Broth (1/4 cup chicken broth); 12 pieces Tostada Shells (12 (6-inch) corn tostadas)

Crispy corn tostadas are topped with a seasoned black bean spread, a chorizo and corn sauté with tomatoes, a quick jalapeño-coleslaw, and a lime crema.

30 minMexican

Servings4

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Steps

1Adjust 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.
2Heat 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.
3Microwave 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.