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Chorizo and Potato Tostadas with Almond Salsa Macha

This recipe was created by the University of Massachusetts Amherst Dining team on behalf of the Almond Board of California for a special Almond Day menu. The Almond Salsa Macha is a versatile sauce that’s also good on empanadas, eggs, and grilled meats.
Almonds

Difficulty

Medium

Ingredients
Serves: 100
For the Refried Black Beans
  • 1 ¼ tsp canola oil
  • 1 ½ oz diced onion
  • 2 ¼ tsp minced garlic
  • 3 lb canned black beans, undrained
  • ¼ tsp kosher salt
  • ¾ tsp ground cumin
For the Almond Salsa Macha
  • 5 ¼ oz dried ancho chile peppers
  • 5 ¼ oz dried guajillo chile peppers
  • 1/3 cup canola oil
  • 3 ¾ oz whole almonds
  • 5 ¼ oz quartered yellow onions
  • 1 tbsp + 1 tsp minced garlic
  • 1 ¼ tsp kosher salt
For the Chorizo and Potato Tostadas
  • 3 lb 2 oz Yukon Gold potatoes, ½-in dice
  • 5 oz canola oil
  • 1 ¼ lb yellow onions, ¼-in dice
  • 6 ¼ lb pork chorizo sausage, cooked and drained
  • 100 each corn tostadas
  • 3 lb 2 oz crumbled queso fresco
  • 5 oz coarsely chopped fresh cilantro
Preparation
For the Refried Black Beans
  1. Heat the oil over medium heat in a large pot and add the onions and garlic. Sweat for 4 to 5 minutes.
  2. Add the undrained beans, salt, and cumin and bring to a simmer.
  3. Mash the beans and cook until thickened.
  4. Hold hot or cover and refrigerate; reheat for service.
For the Almond Salsa Macha
  1. Remove the stems and seeds from the chiles.
  2. Heat half the oil in a large pot and add the almonds, onions, garlic, and chiles and cook over medium heat, stirring often. Cook until the garlic begins to brown and the chiles begin to blacken, 5 to 8 minutes.
  3. Let the mixture cool, then puree with the remaining oil until almost smooth.
  4. Cover and refrigerate.
For the Chorizo and Potato Tostadas
  1. Steam the potatoes until just tender.
  2. Heat the oil in a pot and add the onions. Sweat for 1 to 2 minutes to soften.
  3. Add the chorizo and potatoes and brown for 4 to 6 minutes, being careful not to break up the potatoes.
  4. For each portion, plate a tostada and top it with ½ oz refried beans, 1 ½ oz chorizo mixture, and ¼ oz Almond Salsa Macha. Garnish with ½ oz queso fresco and a pinch of cilantro.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.