Chorizo and Avocado Tostadas 

By Paola Briseño-González

Updated May 12, 2026

  • Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Ready In
30 min
Rating
5(208)
Comments
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These tostadas channel the spirit of one of Oaxaca’s most beloved street foods—the iconic tostadas de salchicha, made with the smoky, umami-packed, bright-red sausage from the city of Ejutla de Crespo. In this easy at-home version, store-bought chorizo (or spicy Italian sausage as a great stand-in) is crumbled and crisped, then piled onto golden, crunchy tostadas layered with a thick, bright salsa de guacamole—avocado whipped with fresh lime juice, a kick of serrano chile and just enough water to give it a mousse-like texture. Chilled shreds of crisp lettuce add refreshing crunch. Everything is finished with crumbly queso fresco and a quick salad of juicy tomatoes, sharp onions, parsley and mint—with extra guacamole salsa on the side for generous dipping or drizzling.

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Ingredients

Yield:6 tostadas

  • 2 medium ripe avocados

  • 1 small serrano chile, seeded (or not if you like heat)

  • 2 large limes, divided

  • ¾ cup water

  • Salt and freshly ground pepper

  • 1 large ripe but firm tomato, halved and thinly sliced 

  • ½ small white onion, very thinly sliced into half-moons 

  • ½ cup chopped fresh parsley leaves

  • 3 tablespoons chopped fresh mint leaves

  • 1 teaspoon extra-virgin olive oil 

  • 1 ½ pounds Mexican fresh chorizo or fresh hot Italian sausage 

  • 6 (6-inch) corn tostadas

  • 2 cups thinly sliced romaine or iceberg lettuce

  • Crumbled queso fresco, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

42 grams carbs; 115 milligrams cholesterol; 721 calories; 23 grams monounsaturated fat; 7 grams polyunsaturated fat; 18 grams saturated fat; 51 grams fat; 7 grams fiber; 1272 milligrams sodium; 30 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scoop out the avocados into a blender or food processor and add the serrano, the juice of 1 lime and ¾ cup water. Process until smooth and creamy. Transfer to a medium bowl. Taste and season with salt.

  2. Step 2

    Combine tomato, onion, parsley and mint in a medium bowl. Zest the remaining lime into the salad, then squeeze its juice over it. Season with salt and pepper. Set aside. 

  3. Step 3

    Heat oil in a large (12-inch) stainless steel or cast-iron skillet over medium-high. Add the chorizo and cook, breaking up with a wooden spatula and stirring often, until browned and crisp, 7 to 10 minutes. Remove from heat.

  4. Step 4

    To serve, top tostadas with a thick layer of guacamole salsa, lettuce, 2 spoonfuls of crumbled chorizo or sausage, some tomato-and-onion salad and a sprinkle of queso fresco. Serve with the remaining guacamole salsa on the side for dipping or drizzling. 

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Ratings

5 out of 5
208 user ratings
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Comments

Andy

I don't eat chorizo because I know what's in it. Fortunately, vegetarian chorizo is nearly indistinguishable from the stuff made with "pork trimmings" and TJ's even sells their own brand.

Mike

Spanish chorizo is a dry sausage that is Very good. What’s in it? Paprika, pork. Seasonings. It’s very tasty. And is much better then you make it sound.

Kathy

@Andy Losing my gallbladder meant losing chorizo etc from my diet, but these would still be delicious with grilled chicken

Kathleen

Wonderful recipe. I loved the serrano pepper in the guacamole. One caveat: since the amount of juice in a lime varies (size of lime/amount of juice), be careful with the amount of water you add if any. If the lime is enough to make a smooth guac, don't add water. I added the amount indicated in the recipe the first time I made this and it made a watery guac. I had to add more avocado to get the consistency right.

ldinnocenzo

What size lime? I am making this for the first time and I am cautious about using an entire lime with out knowing how big it is. Currently I have some pretty big ones. I will have to do it by taste but I doubt I will use two.

Kathleen

The serrano pepper was really good. I think I will be adding it to my regular guac recipe

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