Grilled Chorizo Tostadas with Grilled Cabbage Slaw
Bright and spicy, delicious and saucy, these tostadas are best served on a slightly cool summer evening with a bottle of light red wine. The spicy chorizo is complemented by the chilled cilantro yogurt, creaming a creamy and extra saucy tostada. When topped with the brightly flavored crunchy cabbage slaw,the flavors blend together to create the most delicious bite. A Fruit red wine with ripe berry notes is the best pairing for this dish for a warm mouthfeel and most satisfying end to a day.
Ingredients
- 1 cup Greek yogurt
- 1 ½ Tbsp lime juice
- 1 tsp sea salt
- 1 small bunch cilantro
- 4 chorizo sausages large
- 12 corn tortillas small
- ½ cup olive oil
- ½ small savoy cabbage
- 2 Tbsp rice vinegar
- ½ tsp fresh cracked black pepper
Instructions
- In a small bowl whisk together the yogurt, lime, and salt. Finely chop the cilantro and stir into the yogurt mixture. Cover and place in the fridge until ready to serve, or up to 3 days.
- Cover a wire rack with a paper towel.
- Place a medium-sized trying pan over medium-high heat. Remove the sausages from their casings and add to the pan.
- Break up the sausages with a wooden spoon, so the sausage crumbles as it cooks. Reduce heat to medium and continue cooking, stirring occasionally for 7 to 10 minutes, until the meat is fully cooked and well crumbled. Remove from heat and set aside.
- While the sausage is cooking, place a second small frying pan over medium-high heat. Add the olive oil and wait one minute for the oil to warm.
- Add one whole tortilla to the pan and fry for 15 seconds, until it just starts to brown and crisp. Using tongs to flip the tortilla, fry an additional 15 seconds, until just golden. Remove from the pan and place on the prepared rack. Repeat with the remaining tortillas.
- Before removing the frying pan used for the tortillas from heat, add the cabbage and sautée one minute, add the rice vinegar and season with the salt and pepper. Continue to sautée until the cabbage is bright green, just starting to soften, and the vinegar has been absorbed.
- To assemble, place a generous spoonful of cilantro yogurt on the fried tortilla and use the back of the spoon to spread right to the edge. Sprinkle the yogurt with an even layer of chorizo and top with the cabbage.
- These are best enjoyed the day they are made and do not store well.
Notes
Best served with Grgich Hills Estate Merlot - See it here