Caitlin Bensel
Uncured Mexican chorizo is raw ground pork laced with garlic, cumin, oregano, and chile powder—not the dried, cured links. Try it on a baked potato, too.
How to Make It
Step 1
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add pork and chorizo; cook 5 minutes or until browned, stirring to crumble. Remove pork mixture from pan with a slotted spoon (do not wipe out pan).
Step 2
Add remaining 1 1/2 teaspoons oil to drippings in pan. Add onion, bell peppers, cumin, chili powder, and salt; cook 8 minutes or until tender. Return pork mixture to pan; cook 2 minutes.
Step 3
Spoon bell pepper mixture evenly over tostada shells. Top each evenly with avocado, queso fresco, and cilantro. Serve with lime wedges.
