Tostadas with Spicy Cabbage and Chorizo

Name: Tostadas with Spicy Cabbage and Chorizo
Total time: 3600 s
Yield: 25 large tostadas
Ingredients: 1/2 small head cabbage, very finely shredded; 1 cup cooked chickpeas (I use them peeled); 1 2/3 cups cooked green peas (about 250 grams); 2 dried ancho chiles, soaked overnight and seeded; 2 tomatoes, sliced into thin strips; 1/2 small red onion, thinly sliced; 8 oz chorizo (about 250 grams); 2 thin pork cutlets, chopped; 7 garlic cloves, chopped; 10 sprigs parsley, coarsely chopped; as needed white pork lard; salt, to taste

lucry @Socorrito2

León de los Aldama, Guanajuato, México

In my grandmother’s and mother’s recipes, cabbage tostadas are very nutritious, affordable, and go a long way. Of course, they’re delicious too. They’re great for gatherings, especially if you use smaller tostadas. I serve this dish with homemade tortillas made from nixtamalized masa and toasted on a griddle, but using store-bought tostadas makes it go even further.

lucry @Socorrito2

León de los Aldama, Guanajuato, México

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Ingredients

1 hr

25 large tostadas

1/2small head cabbage, very finely shredded
1 cupcooked chickpeas (I use them peeled)
1 2/3 cupscooked green peas (about 250 grams)
2dried ancho chiles, soaked overnight and seeded
2tomatoes, sliced into thin strips
1/2small red onion, thinly sliced
8 ozchorizo (about 250 grams)
2thin pork cutlets, chopped
7garlic cloves, chopped
10 sprigsparsley, coarsely chopped
as neededwhite pork lard
salt, to taste

Saved

Steps

1 hr

1

Boil the cabbage with the garlic cloves and salt in a small amount of water. Once it comes to a rolling boil, turn off the heat and set aside.
2

Blend the soaked, seeded ancho chiles with their soaking water until smooth.
3

Sauté the onion and tomato, then add the chorizo and chopped pork cutlets. Cook until browned, then add the blended ancho chile mixture. Stir and let cook for about 5 minutes.
4

Add the cooked cabbage, chorizo mixture, peas, chickpeas, and parsley. Mix well.
5

Cover and simmer on low heat for about 15 minutes, adjusting salt to taste. The mixture should be a bit saucy, not dry. If it’s too watery, cook a few minutes longer to reduce.
6

Serve the mixture on tostadas and garnish with a slice of avocado and pickled red onion.
7

This is a delicious and hearty dish.