Casa Vega's version of a house salad, the tostada chiquita incorporates beets, refried beans and chorizo.
Christina Vega FowlerCasa Vega
, Sherman Oaks
To print this recipe, choose a print size:
4 corn tortillas or store-bought tostadas
1/2 cup cooked, ground chorizo (optional)
2 cups refried beans
1 1/2 cups shredded lettuce
Vinaigrette dressing of your choice
1/2 cup chopped tomatoes
1/2 cup thinly sliced beets
1/4 cup finely grated Parmesan cheese
Add 1 inch of oil to a 10-inch pan and heat to 175 degrees. Dip tortillas in hot oil until they become crispy and brown. (If using store-bought tostadas, omit this step.) In a bowl using a wooden spoon, mix chorizo and refried beans together. (If not using chorizo, simply mash beans.)
To assemble tostada, place 1 tbsp. bean mixture on the bottom of a small plate. Place tostada directly on top of beans. Spread another 1 to 2 tbsp. of the bean mixture around the center of the tostada. In a separate bowl, toss lettuce in your favorite vinaigrette—the more robust, the better.
Top tostada in this order: lettuce, tomatoes, beets and a sprinkling of Parmesan cheese.