Courtesy of Idaho Potato Commission
8Servings•20 Min.Prep Time•25 Min.Cook Time•
原料：
8 mini corn tortillas
vegetable oil
2 c. Idaho® russet potatoes, peeled & diced
5 oz. chorizo
1/2 c. sour cream
1/2 c. shredded leaf lettuce
1/4 c. finely chopped onion
1/2 c. small diced tomatoes
4 tsp. parmesan cheese
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Salsa:
1/4 small onion, rough cut
1 small tomato
1 garlic clove
1 bay leaf
1/2 tsp. dry oregano
1/4 tsp. black pepper, freshly ground
1 c. water
说明：
- Heat enough oil in a pan to deep fry tortillas. Fry until golden color and crisp. Drain on a paper towel. Set aside.
- Heat oil over medium/low heat and fry potatoes in a single layer until tender and golden. Drain oil from potatoes. Return potatoes to heat. Add chorizo to skillet; crumble meat as it cooks for about 5 min. Set aside and keep warm.
- Prepare salsa. Place all ingredients in a small sauce pot. Bring to a simmer and cook until vegetables are tender. Place in a blender jar and process until smooth.
- Assemble tostadas. Spread a half oz. of sour cream on each tortilla. Top with about 2 Tbsp. of potato/chorizo mixture, shredded lettuce, onion and tomatoes. Drizzle with a little salsa and sprinkle with grated parmesan.
- Set three tostadas on a plate lined with the shredded leaf lettuce and add a small ramekin of salsa on the side.
- Recipe courtesy of Idaho Potato Commission.
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