Chorizo, Corn and Tomato Tostadas With Lime Crema
Note: The Spanish type of chorizo is a dry, cured product. Tostadas are flat, crisped tortillas; find them with taco kits at the supermarket. Queso fresco is a crumbly Mexican cheese with a salty-sour flavor. From “Dinner Illustrated,” by the editors of America’s Test Kitchen.
• 8 oz. Spanish-style chorizo sausage (see Note)
• 4 ears sweet corn
• Jarred jalapeños with their brine
• 6 tbsp. juice from 2 limes, divided
• 1 (14-oz.) bag green coleslaw mix
• Salt and pepper
• 1/2 c. sour cream
• 1 tbsp. vegetable oil
•1 (15-oz.) can black beans
• 1/4 c. chicken or vegetable broth
• 12 (6-in.) corn tostadas (see Note)
• 6 oz. cherry tomatoes, quartered
• 1/4 c. leaves from fresh cilantro
• 4 oz. (1 c.) queso fresco or feta cheese
Adjust oven racks to upper-middle and lower-middle positions. Place rimmed baking sheet on upper rack and heat oven to 450 degrees.
Meanwhile, cut chorizo in half lengthwise, then slice crosswise into 1/4-inch-thick pieces. Remove husks and silk from corn and cut kernels from cobs. Chop 1 tablespoon jalapeño finely and measure out 1/4 cup brine. Set aside.
To make slaw: Squeeze 3 tablespoons lime juice and reserve. Toss coleslaw mix with 3 tablespoons jalapeño brine in bowl and season with salt and pepper to taste.
To make crema: In second bowl, whisk sour cream and 2 tablespoons lime juice together, and season with salt and pepper to taste. Set aside.
To roast chorizo and corn: Combine oil, chorizo and corn in bowl. Remove sheet from oven and spread chorizo and corn in single layer on hot sheet. Cook until browned, about 15 minutes.
To prepare beans: Meanwhile, drain and rinse beans. Combine broth, chopped jalapeños, remaining 1 tablespoon brine and beans in clean bowl and microwave until warm, about 2 minutes. Mash beans with potato masher or fork until spreadable, season with salt and pepper to taste, and spread evenly over tostadas. Arrange on clean rimmed baking sheet, overlapping tostadas as needed.
To finish: During final 5 minutes of roasting chorizo, transfer sheet with tostadas to lower oven rack to warm through. Remove tostadas from oven. Transfer chorizo-corn mixture to large bowl, and stir in remaining 1 tablespoon lime juice and the tomatoes. Divide mixture evenly among tostadas. Top tostadas with slaw and crema. Crumble cheese over top and sprinkle with cilantro.