Autumn Chorizo and Squash Tostada | Crisp Corn Tortilla, Black Bean Spread, Crumbled Chicken Chorizo, Chili-Roasted Squash, Crunchy Pickled Red Onion and Radish Salad, Crumbled Cotija Cheese, Pumpkin Seeds
Recipe courtesy of Rick Becker, Executive Sous Chef, Elkridge Club (Baltimore, Md.)
Ingredients
- corn tortilla - six-inch, salted
- onion - sautéed
- garlic - sautéed
- salt - to taste
- pepper - to taste
- chicken chorizo - sautéed
- butternut squash - roasted with salt, pepper, and Calabrian chili oil
- quick-pickle salad - red onion, apple cider vinegar, honey, radish, and local pea tendrils
- garnish - crumbled Cotija cheese and toasted pumpkin seeds
Instructions
- Tortilla: Deep-fry six-inch corn tortilla. Salt immediately out of the fryer.
- Black bean puree: Sautée onion and garlic with salt and pepper. Simmer with vegetable stock until soft. Strain and puree. Add stock as needed for consistency.
- Sautée chicken chorizo.
- Roast butternut squash with salt, pepper, and Calabrian chili oil.
- Top with a quick-pickle salad of red onion, apple cider vinegar, honey, radish, and local pea tendrils.
- Garnish with crumbled Cotija cheese and toasted pumpkin seeds. (Chef's note: These add a great crunch and acidity to balance the dish.)
