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We bring you something delicious for lunch, our green Tostacos, an incomparable mixture of #meat and #vegetables for four #folks


2 ounces Hot Mexican Chorizo Toluca

1 tablespoon canola oil, divided

8 ounces ground pork

3 cups sliced yellow onion (about 1 large)

1 cup sliced red bell pepper (about 1 medium)

1 cup sliced yellow bell pepper (about 1 medium)

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

3/8 teaspoon kosher salt

4 tostada shells

1 ripe avocado, sliced

3 tablespoons crumbled queso fresco

2 tablespoons fresh cilantro leaves

8 lime wedges

How to make it:

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add pork and chorizo; cook 5 minutes or until browned, stirring to crumble. Remove pork mixture from pan with a slotted spoon (do not wipe out pan)

2. Add remaining 1 1/2 teaspoons oil to drippings in pan. Add onion, bell peppers, cumin, chili powder, and salt; cook 8 minutes or until tender. Return pork mixture to pan; cook 2 minutes

3. Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges

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