Roast your poblanos over a fire blistering the outer skin layer. Once the poblanos are fully blistered place them in a bowl and cover with foil or plastic wrap. Let the peppers steam for 5 minutes. Once steamed carefully remove the outer layer, it will look like a plastic film. Doesn't have to be perfect, but try to get most of the film off the peppers.
Cook
Using a knife, remove the sausage from the casing and place it in a skillet. Lightly season with Lane's Scorpion Rub and cook at med-high heat. When fully cooked 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. Also, add the chorizo to the beans. (You can add them separately to the tostada shells as well.)
Follow the heating instructions of your tostada shells.
Assemble
Take a couple of 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. We like to sprinkle the top with Scorpion Rub. (these toppings are all optional)
Such a simple recipe to make at home for the family on a busy night! Slam packed full of flavor from the chorizo and poblano pepper! Add in our One-legged Chicken Buffalo sauce for some extra heat. The great thing about this recipe is that if you don't have chorizo you can substitute it for just about any other meat.
Roast your poblano over a fire blistering the outer skin layer. Alternately you can broil them 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. Once steamed carefully remove the outer layer, it will look like a plastic film. Doesn't have to be perfect.
Using a knife remove the sausage from the casing and place in skillet. Lightly season with Lane's Scorpion Rub and cook at med-high heat for about 5 minutes. When fully cooked 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. (You can add them separately to the tostada shells as well. This is just how we did it.)
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. We like to sprinkle the top with Scorpion Rub. (these topping are all optional)
Recipe Note
**Alternately you can broil your poblanos in the oven on a baking sheet for 5 minutes, flip, and cook for another 5 minutes.
**You can make these as spicy as you want.
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