Tostadas with chorizo and tomatillo

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 favorite 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! 

Ingredients

• 4½ tbsp(90 ml) canola oil
• 4tomatillos, husked and cut in half
• 2Serrano chillies, roughly chopped
• 3 clovesgarlic, peeled and smashed
• 3chorizo 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 cupsgreen cabbage, thinly sliced
• 2large ripe avocados, peeled and roughly chopped

Instructions

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 chilies 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 the 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.

Note

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