It’s Monday. I’m sluggishly writing to you and trying to get back on a normal schedule today. It’s an overcast day in Southern California right after our spring break week and the Easter holiday yesterday. It’s taking a bit of work to re-adjust but I’m trying my best.
Our spring break was spent in San Francisco visiting our favorite places such as the San Francisco Museum of Modern Art, Fisherman’s Warf, Aquarium of the Bay, Chinatown and The Golden Gate Bridge. We even managed to visit Oakland and score some tickets to opening day of the Oakland Athletics. It was a fun filled week and now it’s back to reality.
I’m inundated with catch-up emails today but I was in the mood to share these grilled mushroom and chorizo tostadas I made a few weeks back. They are perfect on a day like today because they can be prepared as a batch for a family of 6-8 in just a few minutes. If you don’t have corn tostadas at hand, they can easily be made with corn tortillas. I love the little charred bits of tortilla because it adds to the overall flavor of these tostadas. The spicy chorizo pairs perfectly well with the earthiness of the cremini mushrooms and the mild cheese flavor. The ingredients are few and simple but the flavor really packs a punch. I love the combination of textures too.
For my vegetarian and vegan friends, the cheese can be replaced with vegan cheese. You just need a bit of the melty cheese base on the tostada to meld the toppings together and keep them in place. The chorizo can be replaced with soy chorizo. Just make sure its broken up in big crumbles when cooked.
Now that spring is officially here and there is more light outside for us to enjoy, these are perfect to enjoy at a cook out. The tostadas can be made over a grill too. It’s quite the meal to enjoy al fresco.
Have a great week!
Ingredients
- 8 corn tortillas
- 1 tablespoon olive oil
- 3/4 cup white onion, sliced
- 3 cups cremini mushrooms, sliced
- ½ teaspoon garlic salt
- 2 cups chorizo (or soy chorizo), cooked and crumbled in large pieces
- 1 1/2 cups monterey jack cheese, shredded
Instructions
- Heat oil in a large skillet over medium flame. Add onion and cook for 2 minutes. Add mushrooms, season with garlic salt and cook until mushrooms are tender. Set aside.
- Heat grill pan or comal over low flame. Place 2-4 tortillas on grillpan. Heat, turning frequently, until tortillas become crisp. About 10 minutes.
- Sprinkle crisp tortillas with ¼ cup cheese, ¼ cup cooked chorizo (or soy chorizo) and ¼ cup mushroom/onion mixture. Cook until cheese melts. Repeat with remaining ingredients and serve.
