Tostada de Chorizo from Las Posadas Holiday Kitchen

We’re midway through December and fully enveloped in the Holiday Season. To celebrate, we’re sharing another Disney Dish that comes straight from the Taste of Epcot International Festival of the Holidays. It’s our copy-cat recipe for an item that instantly called out to us while examining the event’s foodie guide. It’s the Tostada de Chorizo from Las Podadas Holiday Kitchen at the Mexico Pavilion. After putting this little gem together, I can happily tell you it has all the flavors you’d expect and is a big hit in our household

Our Ingredients

Living in Southern California, like we do, makes finding most of the components for our Tostada de Chroizo from Las Posadas Holiday Kitchen fairly simple for us. Everything I needed I was able to find in our local grocery store. However, I do know that many of you might find some struggles tracking down a few of these ingredients. Let’s discuss a couple of those.

Chorizo

While, this may be found in most stores, just note there are a couple of different kinds of this sausage that differ slightly based on their country of origin. You may find a Spanish version and/or a Mexican style. While there is an important spice difference between the two, the most important thing you’ll need to know is their difference in texture. Mexican Chorizo is traditionally ground and fresh while the Spanish version is coarsely chopped and cured. This curing makes it into more of a hard sausage. While you can certainly use it for this recipe, the ground Mexican style is better suited for it.

Tomatillos

Again, this may be something that you will be able to find in your local store. However, if can’t find them fresh, you may be able to search out the canned version. While, this isn’t the best way to go, they will certainly work for this dish. If you can’t find either of those, Green Tomatoes could also be used as a substitute. Of course, you can also find a pre-made Salsa Verde and that will work fine, as well. (But what’s the fun in that?)

Also

The toughest thing for you to find, though, will probably be the Queso Cotija. That can be a little difficult to search out, even here. If you don’t come across this cheese in your store, you can substitute with Feta Cheese or just eliminate it from the dish. While it does add an extra layer of salt and richness, it’s not really a vital part of this finished recipe.

Finally, if you can find pre-made Cremá Mexicana, I would suggest buying and using it. However, this will probably be another item that may not be in your store. So, I’m going to show you how to make a version of it at home.

Okay, enough talk. Let’s get cooking!

The Cremá Mexicana

So, if you haven’t scrolled past this portion, you probably weren’t able to track down the Cremá Mexicana at your store. Either that or you’re just adventurous and want to make your own. I totally respect deciding to make your own, whatever the reason!

This is a component of our Tostada de Chorizo from Las Posadas Holiday Kitchen that you’ll want to make ahead of everything else. While, it is a fairly simple recipe. It will also need to sit for awhile to allow the chemical process within it to work its “magic”.

Begin by adding the Buttermilk, Sour Cream, Lime Juice and Salt to a medium-sized bowl. Whisk together until well combined. Pour into and air-tight container (a mason jar is perfect for this) and let sit at room temperature for anywhere from 4 hours to overnight. This allows it to thicken. If you’re concerned, you don’t need to worry about it spoiling. The acid within the dish will keep it safe.

• Note: This recipe calls for Buttermilk. If you’re like me, you dislike buying a large container of something you don’t have a lot of uses for. So, I usually make my own version whenever I need some for a recipe like this. All you need to do is combine 1 cup of Milk and 1 tablespoon of White Wine Vinegar. Let sit for about 15 to 20 minutes and you have Home-made Buttermilk!

Once your Cremá Mexicana is done thickening, you can store it in an air-tight container in your refrigerator for up to 2 weeks.

The Pickled Red Onions

Next, it’s time for our Pickled Red Onions. As I mentioned when I previously created them for our Kalua-Style Pulled Pork Tots with Polynesian BBQ Sauce & Mango Salsa, this is a fantastic recipe that I use for most of my pickled vegetables. (It’s also great for Pickling Jalapenos, if you have a few of them left over)

To begin, add the Rice Wine Vinegar, Low-Sodium Soy Sauce and Sugar to a medium-sized pot over medium-high heat. Stir to combine and bring just to a boil. Remove the pot from the heat and add the Sliced Red Onion. Give it a quick stir and let it rest. That’s it! The liquid will pickle the Red Onions as it cools.

Once the Pickling Liquid and Red Onions cool completely, strain them from the liquid and store in an air-tight container in the refrigerator until ready to use.

The Salsa Verde

This is, probably, the component of our Tostada de Chorizo from Las Posadas Holiday Kitchen that you will most want to make plenty of because you can use it in a ton of different ways. It’s perfect as a sauce for Enchiladas or Tamales. It’s wonderful on Eggs. Heck, it’s spectacular just to dip a basketful Tortilla Chips in. Anyway, keep this part of the recipe around because you’ll want to use it often.

Start by preheating your oven to 400ºF.

Next, husk and rinse the Tomatillos and place them in a large bowl along with the Sliced Yellow Onions and seeded Jalapeños. Add the Salt, Pepper and Vegetable Oil and toss to coat.

• If you like your Salsa a little more on the spicier side, you can leave the ribs and seeds in the Jalapeños or remove only about half of them. Like I always say, though, you can always add more heat but you can’t remove it. So, be careful unless you have a party full guests who love their food spicy!

Place a layer of Parchment Paper on a large baking sheet and spread the prepared Salsa Ingredients evenly across it. Roast in the 400ºF oven for approximately 25 to 30 minutes or until the Tomatillos have all “burst”, like in the picture below.

Once the Tomatillos, Onions and Jalapeños have finished roasting, add them, and any of the liquid that may remain in the pan, into a blender while still warm.

Add the Fresh Cilantro, Cumin and Salt then cover the blender with a towel and pureé until smooth. Taste and adjust the seasonings, as necessary, with more Salt and/or Cumin.

Reserve until ready to use or store in an air-tight container in the refrigerator for up to 2 weeks.

The Tostadas

The base of our Tostada de Chorizo from Las Posadas Holiday Kitchen can be made in a couple of different ways. You can place them in a pan with oil and deep fry them. However, I like to try a slightly healthier option. So, to make my Tostadas, I preheat the oven to 400ºF. I then lightly brush the Corn Tortillas with a little oil and place them on a baking sheet lined with parchment paper. They, then, go in the oven to cook for about 10 to 15 minutes at 400ºF. Once they’re toasted and crispy, remove them and reserve until ready to use.

The Black Bean Pureé

Following the theme of this Tostada de Chorizo recipe, this is another component that I make regularly. It’s a wonderful and healthy replacement for traditional Refried Beans. It’s also very easy.

• If you’d like to adapt this recipe to a more traditional but still healthier version of “Refried Beans” then just replace the Black Beans with Pinto Beans and follow the same process.

Start by placing a medium-sized pot on the stove over medium-high heat. Add a little Vegetable Oil and the Diced Onions. Saute while stirring occasionally until just translucent; about 2 to 3 minutes. Now, add the Minced Garlic, give it a quick stir and saute for an additional minute. Time, for the Black Beans to join the party! Place them in the pot, stir to combine and add the Chicken or Vegetable Stock. Bring the mixture to a boil then reduce the heat to medium and let simmer for approximately 10 minutes.

Once the Black Beans are done simmering, strain them and reserve the liquid. If you happen to have a stick blender, return the Beans to the pot. If you don’t, place them in a traditional blender or food processor. Add the Cumin, Salt and Pepper and about ¼ cup of the reserved Simmering Liquid. Pureé until smooth, adding more of the liquid, if necessary, to help it reach the consistency you desire.

Taste and adjust the seasonings, as necessary, with more Salt, Pepper and/or Cumin. Keep warm until ready to serve.

The Chorizo

Finally, you’ve made it to the easiest part of our Tostada de Chorizo from Las Posadas Holiday Kitchen. That’s the Chorizo, itself!

Place a pan on the stove over medium-high heat. Remove the Chorizo’s casing, if necessary, and crumble it into the pan. Cook the Sausage for 5 to 7 minutes, while stirring occasionally, until browned and cooked through. Remove on to a plate lined with Paper Towels then serve immediately.

Assembling our Tostada de Chorizo from Las Posadas Holiday Kitchen

Time to put this whole, yummy, thing together! Begin by spreading a heaping, spoonful of the Black Bean Puree evenly over the top of each Tostada and place them on your desired serving dish. Next, add your desired amount to the Chorizo to the center of each serving. Now, spoon the Salsa Verde on top of the Black Bean Puree, so it encircles the Sausage. Drizzle with the Cremá Mexicana and crumble some of the Queso Cotija over the top. Finish with a topping of the Pickled Red Onions and a little Fresh Cilantro and serve immediately.

Our Conclusion

What can we say about this Disney Dish other than that it’s fantastic? It can be eaten with a knife & fork or simply picked up with your hands to enjoy. You also get so many wonderful flavor profiles from it. It’s spicy, rich, sweet, salty and slightly sour all at the same time.

The Tostada serves as a wonderful vessel for all of the different components while also adding a needed, crispy, texture. The Black Bean Pureé is rich and brings a nice pop of salt complementing the sweet & sour balancing game that’s at play with the Salsa Verde. Meanwhile, the Chorizo brings a pop of spice and meatiness that’s cooled slightly by the Cremá Mexicana. Finally, you get a burst of acidic, sweetness from the Pickled Red Onions that completes the entire dish.

Definitely make this dish this weekend! We think you’ll agree, each bite is a fiesta in your mouth!

• Serving Suggestion: While the Tostada is an amazing serving option for all of these components, this recipe would definitely work using other vessels, as well. Give them a try atop of a plate of Nachos, or French Fries. Maybe, even Tater Tots! Seriously, this combination of flavors is so good, they deserve to be used in a number of different ways!

If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.

 

Tostada de Chorizo from Las Posadas Holiday Kitchen

Makes approximately 6 to 8 servings

 

For the Crema Mexicana

• 8 oz – Buttermilk
• 8 oz – Sour Cream
• 2 oz – Fresh Lime Juice
• ½ tsp – Salt

For the Pickled Red Onion

• ½ – Red Onion – Sliced
• 1 cup – Rice Wine Vinegar
• 1 cup – Granulated Sugar
• ¼ cup – Low-Sodium Soy Sauce

For the Salsa Verde

• 1½ – 2 lbs – Fresh Tomatillos – Hulled & Rinsed
• 1 – Yellow Onion – Sliced Thick
• 2 – Jalapeño Peppers – Ribs & Seeds Removed (if desired)
• 1 tbls – Vegetable Oil
• 2 tsp – Salt – Divided
• ½ tsp – Pepper
• 1 tbls –  Ground Cumin
• 2 tbls – Fresh Cilantro – Stems Removed

For the Black Bean Pureé

• ½ – Yellow Onion – Diced
• 2 cloves – Garlic – Minced
• 30 oz – Canned Black Beans – Drained & Rinsed
• 2 cups – Chicken or Vegetable Broth
• 1 tbls – Ground Cumin
• 1 tsp – Salt
• ½ tsp – Pepper

Also

• 6 to 8 – 6″ Corn Tortillas
• Vegetable Oil
• 8 oz – Mexican Chorizo
• Queso Cotija
• Chopped Cilantro – For Garnish (if desired)

For the Cremá Mexicana

• Add the Buttermilk, Sour Cream, Lime Juice and Salt to a medium-sized bowl and whisk until well combined
• Pour into an air-tight container, like a mason jar, and let sit, at room temperature from 4 hours to overnight to thicken
• After thickening is completed, store in the refrigerator for up to 2 weeks

For the Pickled Red Onion

• Add the Rice Wine Vinegar, Granulated Sugar and Low-Sodium Soy Sauce to a medium-sized pot over medium heat. Stir to combine and bring to a simmer until the Sugar has dissolved
• Remove from heat, add the Sliced Red Onion and give it a quick stir
• Allow to cool completely and strain the Pickled Red Onions from the liquid
• Store in an air-tight container in the refrigerator until ready to serve

For the Salsa Verde

• Preheat the oven to 400ºF
• Place the Hulled Tomatillos, Sliced Onion and Seeded Jalapeños in a large bowl along with the Vegetable Oil, 1 teaspoon of the Salt and the Pepper. Toss until well coated
• Line a baking sheet with parchment paper and spread the Coated Tomatillos, Onions and Jalapeños evenly across it
• Place in the oven and roast at 400ºF until the Tomatillos have all “burst”; approximately 25 to 30 minutes
• While still warm, add all of the Roasted Ingredients and any of the Liquid in the pan to a blender along with the Ground Cumin, Fresh Cilantro and remaining 1 teaspoon of Salt
• Pureé until smooth
• Taste and adjust the seasonings, as necessary, with more Salt and/or Ground Cumin
• Allow to cool and reserve in an air-tight container, in the refrigerator, for up to 2 weeks

For the Black Bean Pureé

• Place a medium-sized pot on the stove over medium-high heat
• Add a little Oil and the Diced Yellow Onions. Saute, while stirring occasionally, until just translucent; approximately 2 to 3 minutes
• Next, add the Minced Garlic and saute for another 1 minute
• Place the Rinsed Black Beans and Chicken or Vegetable Broth to the pot and stir to combine
• Bring to a boil then reduce the heat to medium and simmer for approximately 10 minutes
• Strain and reserve both the Beans and the liquid
• Add the Black Beans to a blender along with the Ground Cumin, Cilantro, Salt and ¼ cup of the reserved Cooking Liquid
• Pureé until smooth, adding more of the Cooking Liquid, if necessary, to help achieve your desired consistency
• Keep warm until ready to use

For the Tostadas

• Preheat the oven to 400ºF
• Brush each side of the Corn Tortillas with a light amount of Vegetable Oil and place on a baking sheet lined with parchment paper
• Place in the oven and roast at 400ºF until crispy; approximately 10 to 15 minutes
• Reserve until ready to use

For the Chorizo

• Place a medium-sized pan on the stove over medium-high heat
• Remove the Mexican Chorizo from its casing, if necessary, and crumble into the pan
• Heat, while stirring occasionally, until the Chorizo is browned and cooked through
• Remove from pan onto a plate lined with paper towels and keep warm until ready to use

For the Tostada de Choizo from Las Posadas Holiday Kitchen

• Spread a heaping spoonful of the Black Bean Pureé evenly over the top of each of the Tostadas then place on your desired serving dish(es)
• Place a spoonful of the Cooked Mexican Chorizo in the center of each Tostada
• Spoon the Salsa Verde on top of the Black Bean Puree, so it encircles the Chorizo
• Bring to a simmer and cook for 4 –  5 minutes
• Remove from heat and cool completely
• Reserve in an air tight container in the refrigerator until ready to serve
• Drizzle with the Cremá Mexicana and crumble some of the Queso Cotija over the top
• Finish with a topping of the Pickled Red Onions and a little Fresh Cilantro (if desired)
• Serve immediately and enjoy

If you liked this recipe, be sure to check out our other Holiday Disney Dishes

Smoked Salmon Potato Latkes Recipe

Roasted Fall Vegetable Medley

Amazing Green Bean Casserole

Apple-Cinnamon Cranberry Sauce

If you’re a Disney Fan, be sure to check out our Disney Podcast, as well.