Ingredients
24 corn tortillas
1/2 lb. tomatillos (about 4 medium tomatillos)
3 clove garlic
2 hot green chilies, to taste (roughly 2 or 3 serranos or 1 or 2 jalapeños)
1/4 c. loosely packed cilantro
1 large ripe avocado
1/4 c. water
salt
1 lb. fresh Mexican chorizo sausage
6 oz. Mexican fresh cheese (queso fresco), or other fresh garnishing cheese, like feta or salted dry-pressed farmer cheese
1/4 c. fresh-rendered, room temperature pork lard or vegetable oil (see Tip)
Preparation
Step 1If tortillas are just-made and very moist-feeling, lay them out in a single layer and cover with a dish towel or napkin — the goal is to let them dry to leathery, so they’ll crisp on the grill.Step 2Make Tangy Avocado Sauce: Set a small nonstick skillet over medium-high heat. (If no nonstick skillet is available, lay a piece of foil on bottom of skillet.) Lay in tomatillos (cut side down) and garlic. When tomatillos are well browned, 3 or 4 minutes, turn everything over and brown other side. (Tomatillos should be completely soft.)Step 3Scoop tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 5 minutes. Add chili, cilantro, and avocado. Blend until nearly smooth. Pour into a salsa dish, then thin to a drizzle-able consistency with a little water, usually about 1/4 cup. Taste and season with salt, usually about 1 teaspoon.Step 4For chorizo and fresh cheese: In a medium skillet, cook chorizo over medium heat, breaking up any clumps, until well browned, about 12 minutes. Scrape out onto a plate lined with paper towels to absorb excess fat. Transfer to a serving dish. Scoop crumbled cheese into a serving dish.Step 5Grill and serve Tostadas: Turn on a gas grill to medium, or light a charcoal grill and let coals burn until medium-hot and covered with white ash. Lay several tortillas on grill and turn every 20 seconds or so until nearly crisp: Depending on heat of your fire this should take a couple of minutes. Brush top of each tortilla completely (and generously) with lard or oil, then sprinkle each with a tablespoon chorizo. When tortillas are completely crisp (they’ll be richly browned underneath) and chorizo is hot, remove to a serving platter. Drizzle with avocado sauce and sprinkle with cheese. Let your guests enjoy the first round while you’re making the remainder.Step 6Riff on Grilling Tostadas: We have just recently found oven-baked mini tostadas (Oven Baked Corn Nachos), by Sanissimo, which you can find in Mexican groceries. Preheat oven to 400 degrees F. Place mini tostadas on a rimmed sheet tray, brush with lard, and sprinkle on cooked chorizo. Bake 5 to 7 minutes or until chorizo is hot. Remove from oven and garnish with tangy avocado sauce and fresh cheese. Serve immediately.
