Chorizo Tostadas


Lane's One-Legged Chicken Buffalo Sauce

Ole corn Tostada shells

16 oz refried beans

1 lb Chorizo Sausage

1 Poblano Chile

Queso Fresco (crumble cheese)

1 lime

Optional toppings: sour cream, 1 yellow onion, cilantro, 1 avocado, shredded lettuce, and 1 tomato



Broil your poblano in the oven on a baking sheet for 5 minutes, flip, and cook for another 5 minutes. Once the poblano is fully blistered, place in a bowl and cover with foil or plastic wrap and let steam for 5 minutes. 

Using a knife remove the sausage from the casing and place in skillet. Lightly season with rub of your choice and cook at med-high heat for about 5 minutes.

Remove and place on a plate on top of 3 paper towels.

In the same skillet on medium heat, cook the refried beans. Dice up the poblano pepper and add to the beans. 

After a minute or two add the chorizo to the beans.

Follow the heating instructions of your tostada shells. 

Take a couple spoonfuls of the Chorizo mixture and smear it on the tostada shell.

Drizzle with Lane's One-legged Chicken Buffalo Sauce, add lettuce, crumbled queso fresco, diced tomatoes, sliced avocado, onion, cilantro, squeeze a lime slice over the top, and sour cream.


*Recipe from Lane's BBQ

January 10, 2023

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