Tostadas de Chorizo con Papa (Chorizo and Potato Tostadas with Avocado Salsa)
Spiced chorizo and golden potatoes on crisp tostadas, topped with crunchy lettuce and a cool, creamy avocado salsa.
Made with Creamy avocado salsa and Tostadas and totopos (tortilla chips) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.63 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 6 to 7 minutes until just tender. Drain well and let them steam dry for 2 minutes.
7 min - 2
Crumble your ready made chorizo (see the base recipe) into a large frying pan over a medium heat. Fry for 6 to 8 minutes, breaking it up, until fully cooked through with no pink left.
7 min - 3
Push the chorizo to one side, add the oil and potatoes, and fry for 8 to 10 minutes, turning now and then, until golden and crisp at the edges. Mix everything together.
9 min - 4
Warm the tostadas (see the tostadas and totopos base recipe) in a 160°C (140°C fan) oven for 3 minutes if they have lost their snap.
3 min - 5
Spoon the chorizo and potatoes onto the tostadas, top with lettuce and radish, and drizzle over the creamy avocado salsa (see the base recipe). Serve with lime wedges.
Tips
- Cook the potatoes first so they finish in the chorizo fat and pick up its colour and flavour.
- Raw chorizo must be cooked until no pink remains in the middle. Break it small for even cooking.
- Dry potatoes crisp better, so let them steam dry after draining.
- The avocado salsa is cooling, so keep the dish spicy and let the salsa balance it.
Storing and freezing
Cool and refrigerate the chorizo and potato mixture within 1 to 2 hours and keep for up to 3 days. Reheat until steaming hot all the way through. Keep the tostadas and salsa separate and assemble just before serving.
Questions
Can I make the chorizo and potato filling ahead?
Yes. Cook and chill it, then reheat in a frying pan until crisp and steaming hot. Assemble on fresh tostadas straight away so they do not soften.
Can I use shop bought chorizo?
Use Mexican style raw chorizo if you can find it. Spanish cured chorizo is a different product that does not crumble or give out the same fat, so the dish will taste different.
Is this dish free from the main allergens?
The dish contains no gluten (with gluten free tostadas), dairy, egg or nuts. Always check the labels on bought chorizo and tortillas.
More made with creamy avocado salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.