Caviar Tostaditas with Mexican Chorizo and Potato

Name: Caviar Tostaditas with Mexican Chorizo and Potato
Cuisine: Mexico
Ingredients: Vegetable or canola oil, for frying; 2 ounces (55 g) American sturgeon caviar, preferably Tsar Nicoulai brand; ½ pound (225 g) Mexican chorizo, homemade or store-bought; 4 ounces (115 g) grated queso Cotija; 1 teaspoon kosher salt; Vegetable or canola oil, for frying; 1 pound (455 g) store-bought fresh masa for tortillas or Basic Masa from Masa Harina; 1 pound (455 g) Yukon Gold potatoes, unpeeled (see Note)

Preparation info

Makes
16

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

With its slightly salty, mildly spicy flavor, chorizo and potatoes are a classic Mexican combination. Here, a dollop of caviar turns an everyday dish into a luxurious appetizer. The tostaditas add a nice crunch. I recommend Tsar Nicoulai’s caviar brand because of their eco-certification and pioneering work in sustainability.

Ingredients

1 pound (455 g) store-bought fresh masa for tortillas or Basic Masa from Masa Harina
1

Americas
Mexico
Starter
Gluten-free
Central America
Spicy

Method

Divide the masa into 1-ounce (28-g) portions and shape into balls. Following the directions for tostaditas, press the balls and then cook the tortillas for 30 seconds on each side. Set aside.

In a saucepan, combine the potatoes with water to cover, place over medium heat, and bring to a simmer. Reduce the heat to medium-low and cook for about 15 minute