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(28)
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

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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5 out of 5
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Comments

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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.

Johnny B Foode

Made to recipe, almost. I chopped the salad part to a dice aka Pico de Gallo so that it would bite cleanly. Next time I will leave the herb leaves whole as per the recipe so that they contribute better. Had no serranos, so went with 2 jalapeños with seeds and they got lost. But we added more jalapeño on top and it was great. Used Mexican chorizo but will try Italian sausage next time so it’s meatier. The flavors and textures make for a fun dinner, I would recommend it.

Robert C

The store bought tostadas i can get hold of are normally soft and pale colored. I have to fry them in a frypan, to get them Golden and crunchy. Possibly this should be mentioned in the recipe

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