1 pound Premio Sausage (choose your favorite)
2 tablespoons Worcestershire sauce
Juice from 1 lime
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
1 teaspoon Mexican-style chili powder
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 1/2 cups shredded green or red cabbage
1 bunch green onions, cleaned and sliced
1 tomatillo, husks removed and diced
1 large clove garlic, peeled and minced
1/4 cup oil
1 (4 ounce) can diced green chilies
1/4 cup cilantro leaves, chopped
12 yellow corn fiesta flats or hard tostada shells
1 cup Asadero cheese or provolone cheese, shredded
Salt & pepper, to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Salvadorean Chorizo Tostadas:
1. Preheat oven to 400 degrees (F). Place Premio Sausage, 1/4 cup oil, Worcestershire sauce, lime juice, vinegar, red pepper flakes, Mexican chili powder, Mexican oregano and cumin into a medium pot. Heat to simmer, turn down to medium-low, cover and allow to simmer until needed.
2. In a large bowl, toss cabbage, sliced green onions, diced tomatillos and minced garlic with 1/4 cup oil. Place on a cookie sheet spread around and sprinkle with salt and pepper. Place into preheated oven and roast for 10 minutes.
3. Remove vegetables from oven and place into a medium-large bowl. Add green chilies and cilantro leaves; set aside. Remove meat from marinade; discard marinade.
4. Preheat grill to medium heat. Grill Premio Sausages for 25 minutes, turning often until they begin to brown.
5. Put two tostada shells on each plate. Slice sausages into thin slices and divide among tostada shells. Put roasted vegetables over each tostada, sprinkle with cheese and serve.