Tostadas are like tacos but with a really crisp shell. It is like eating a giant nacho. 




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When I was young, I used to help my mother on Sundays. We would go to a market, almost like a farmer's market,  and we would always end up at the end of the market where the food stands were. My favourite food stand was the tostada one. Every time I would have one of these I would always make a mess of myself. All the sauce would be spilling down my shirt and then my mother would get upset. But it was so much fun to eat! 

Just remember with this recipe, Serranos are very, very spicy. I love the heat in my sauce!


  • 4½ tbsp (90 ml) canola oil
  • 4 tomatillos, husked and cut in half
  • 2 Serrano chillies, roughly chopped
  • 3 cloves garlic, peeled and smashed
  • 3 chorizo sausages, removed from casing
  • Handful of coriander leaves
  • 6 15 cm (6 inch) corn tortillas
  • 170 g (6 oz) cotija cheese (or substitute feta)
  • 2 cups green cabbage, thinly sliced
  • 2 large ripe avocados, peeled and roughly chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. In a medium frying pan, heat 1 scant tablespoon (15 ml) canola oil over high heat. Add tomatillos and cook for 3-4 minutes, or until slightly charred. Stir in Serrano chillies and garlic and continue cooking for 3-4 minutes, stirring occasionally, until chilies are soft.

2. In a second medium frying pan, heat 1 scant tablespoon (15 ml) of canola oil over medium-high heat. Crumble chorizo meat into the pan and cook for 5-6 minutes, stirring occasionally, until chorizo is golden brown.

3. While chorizo cooks, transfer tomatillo mixture to a food processor and blend until smooth. Add coriander and salt to taste and blend until smooth.

4. Stir tomatillo sauce into the pan with the chorizo and bring to a gentle simmer. Continue simmering for 7-8 minutes.

5. In a third frying pan, heat remaining 4 tablespoons of canola oil over medium-high heat. Add tortillas one at a time, and cook for 2-3 minutes per side, until puffy, golden brown and crisp. Remove tortillas from oil and place on a paper towel to drain. Repeat with remaining tortillas.

6. To serve, top tortillas with warm chorizo and tomatillo sauce. Garnish with cheese, fresh cabbage and sliced avocado. Serve warm.



• If you can’t get tomatillos, Luis suggests using tomato instead.