I was very happy to see that Udi’s is now offering gluten-free tortillas. I decided to give them a test drive on “man-food night” while the dear wife was away and make tostadas.
1 (8-ounce) package of Mexican chorizo
1 (15.4-ounce) can refried black beans with chilies
4 Udi’s tortillas
Cojita and/or shredded co-jack cheese
Choula hot sauce
Preheat your oven to 350°F. While oven is heating up, crumble chorizo into a medium skillet and brown over medium heat – about 5 minutes. Stir in refried beans and reduce heat to low.
Arrange tortillas on a cookie sheet and slide into the oven. Cook for 10 minutes, then flip and cook until they get browned and puffy – about 5 more minutes, but watch them as they can burn quickly.
Assemble the tostadas by laying down the first tortilla on an oven-proof serving plate and spreading it with a layer of refried beans and meat. Add a little cheese and salsa if you want. Top with a second tortilla and spread some meat and bean goodness on that. Top with cheese, salsa, hot sauce, and maybe some more cheese. Repeat with remaining tortillas.
Slide the tostada-covered plates back in the oven and let cook at 350°F until the cheese starts to melt – about 5 minutes.
I served these with a dollop of sour cream, a little more Choula, and a squeeze of lime (okay, and more cojita too).
Crunchy, cheesy, spicy, and just a little greasy – perfect for bach’ing it in front of the TV. I have to give Udi’s a lot of credit for making tortillas that I couldn’t tell were gluten free.
Man food has no calories.