Chicken and chorizo tostadas

As you know, we are all for quick and simple recipes and this definitely fits the bill. It’s packed with flavour and is super tasty. The quantities aren’t an exact science so feel free to increase or decrease depending on how many you are feeding. The following is enough to make 6 tostadas

Ingredients

• 2 Chicken breasts cut into bite sized chunks
• 1/2 chorizo stick sliced and cut into quarters
• 6 small flour tortillas
• Radishes, thinly sliced
• Diced herbed potatoes (most supermarkets sell these frozen)
• Fried eggs (1 egg for two tostadas)
• Avocado
• Red onion, finely diced
• 1 tomato, deseeded and cut into small pieces
• Handful of chopped coriander
• Hot sauce
• Salsa verde
• 1 x lime
• Rapeseed oil

Method

Firstly we want to make up some pico de gallo to accompany the dish so put the diced onion and tomato into a bowl, the juice of half, a lime a splash of hot sauce and half the chopped coriander, stir through and leave to one side.

Cook your potatoes according to packet instructions, usually this takes 20 minutes. Once they go into the oven, heat the rapeseed oil in a large frying pan (enough to cover the base of the pan and deep enough to cover a tortilla). Once hot, fry each tortilla until they brown slightly then place in tin foil and leave to one side. Once the tortillas are done, drain away most of the oil and add the chicken and chorizo and fry until the chicken is cooked through (not much oil is required as the chorizo will release plenty of oil during cooking). You will get plenty of flavour from the chorizo oil however you can add some spices if you wish.

Once the chicken and chorizo is cooked, remove from the pan and place onto some kitchen roll to soak up any excess oil. Then crack your eggs into the pan (one for two tostadas) and cook for several minutes until the whites are firm but the yolk remains runny. Whilst you are cooking the eggs you can assemble your tostadas.

Place two tortillas onto each plate, top with some of the cooked potato and the chicken and chorizo, top with a fried egg and garnish with the sliced radish with some pico de gallo on the side. Splash over as much hot sauce and salsa verde as you need, sprinkle over some of the remaining chopped coriander and get stuck in!

Mark’s Top Tip

If you fancy a vegetarian option omit the chicken and chorizo and replace with a variety of beans. Black beans, kidney and pinto beans work really well. You could also add grilled halloumi for texture. Try adding some fajita spice to the cheese before grilling. Enjoy.