Chorizo, Corn, and Tomato Tostadas with Lime Crema

Name: Chorizo, Corn, and Tomato Tostadas with Lime Crema
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 (14-ounce) bag green, coleslaw mix; 1 tablespoon, minced jarred jalapeños, plus 1⁄4 cup brine, divided; 3/4 teaspoon plus 1/8 teaspoon, table salt, divided; 1/2 cup, sour cream; 3 tablespoons, lime juice (2 limes), divided; 1 tablespoon, vegetable oil; 3 cups, frozen corn, thawed; 8 ounces, Spanish-style chorizo sausage, halved lengthwise and sliced 1⁄4 inch thick; 6 ounces, cherry tomatoes, quartered; 1 , (15-ounce) can black beans, rinsed; 1/4 cup, chicken broth; 12 (6-inch), corn tostadas

Main Courses
Latin America & Caribbean
Mexican
Meat
Pork

Appears in Cook's Country December/January 2021

A handful of powerhouse ingredients helps these crunchy, flavorful tostadas come together quickly.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 30 minutes

Chorizo, Corn, and Tomato Tostadas with Lime Crema

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

Why This Recipe Works

This is a members' feature.