Idaho® Potato and Chorizo Mini Tostadas


  • 8 mini corn tortillas
  • Vegetable Oil
  • 2 cups Idaho® russet potatoes, peeled & diced
  • 5 ounces chorizo
  • 1/2 cup sour cream
  • 1/2 cup shredded leaf lettuce
  • 1/4 cup finely chopped onion
  • 1/2 cup small diced tomatoes
  • 4 teaspoons parmesan cheese
  • Salsa:
  • 1/4 small onion, rough cut
  • 1 small tomato
  • 1 garlic clove
  • 1 bay leaf
  • 1/2 teaspoon dry oregano
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup water


  1. Heat enough oil in a pan to deep fry tortillas. Fry until golden color and crisp. Drain on a paper towel. Set aside.
  2. Heat oil over medium/low heat and fry potatoes in a single layer until tender and golden. Drain oil from potatoes. Return potatoes to heat. Add chorizo to skillet; crumble meat as it cooks for about five minutes. Set aside and keep warm.
Salsa: Place all ingredients in a small sauce pot. Bring to a simmer and cook until vegetables are tender. Place in a blender jar and process until smooth.
Assemble tostadas.
  1. Spread a half ounce of sour cream on each tortilla.
  2. Top with about 2 tablespoons of potato/chorizo mixture, shredded lettuce, onion and tomatoes. Drizzle with a little salsa and sprinkle with grated parmesan.
  3. Set three tostadas on a plate lined with the shredded leaf lettuce and add a small ramekin of salsa on the side.
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Yield: 8 servings

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