Protein Swap | Mexican Chorizo Tostada Cups
with Honey-Lime Cucumber Salad
Cooking time
20 minutes
Servings
4
Calories
600 /serving
Invite some arts and crafts into the kitchen. Little helpers will find it very cool to shape tortillas into cups using muffin tins, and then watch as the golden-baked receptacles are filled with spiced chorizo and a honey-lime salad.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Lime
- 2 Celery stalks
- 3 Cucumbers
- 150g Shredded cabbage
- 14g Honey
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
12-cup muffin pan
Total Fat
26 g
Saturated Fat
8 g
Sodium
1320 mg
Total Carb
64 g
Sugars
8 g
Protein
31 g
Fibre
4 g
Preparation
Make the tostada cups
- Preheat the oven to 375°F.
- Lightly oil a 12-cup muffin pan.
- Arrange the tortillas in the muffin pan, shaping them to form cups.
- Drizzle with oil. Bake, rotating halfway, 8 to 10 min., until crisp and golden.
Mise en place
- Meanwhile, thinly slice the cucumbers and celery crosswise.
- Juice the lime.
Cook the beef
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef* and celery; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the salad
- In a large bowl, combine the lime juice, honey and S&P.
- Add the cabbage and cucumbers; stir well.
Plate your dish
- Divide the tostada cups between your plates.
- Stuff with the beef.
- Top with a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
