Shrimp, Chorizo and Potato Tostadas with Refried Beans
Ben Ford
Aug. 2, 2016 at 7:30 AM
Shrimp and chorizo tostadas
Samantha Okazaki / TODAY
print recipe (8 rated)
SERVINGS:12
Kick the tacos to the curb and serve up these hearty tostadas topped with juicy shrimp, spicy chorizo and crispy potatoes from chef Ben Ford.

Ingredients
REFRIED BLACK BEANS
1½ cups dry black beans (or 2 ½ cups low-sodium canned black-beans)
Olive oil
1/2 onion, chopped
4 cloves garlic, chopped
1/2 tablespoon salt
1/2 tablespoon black pepper
3/4 teaspoon smoked paprika
1 teaspoon cumin
1/8 teaspoon cayenne pepper
Water or reserved bean broth
SHRIMP, CHORIZO AND POTATO MIX
2 medium waxy potatoes, peeled and cut into 1/2-inch dice (about 1 cup)
Sea salt
8 ounces Spanish chorizo, 1/2-inch dice
1/2 large onion, diced
1 pound (21 to 25 pieces) peeled and deveined shrimp
1/2 teaspoon cumin
3 cloves garlic, minced
Kosher salt
2 tablespoons olive oil
1/2 lime
TOSTADA SHELLS
12 corn tortillas
Vegetable oil, for frying
TOPPINGS
1 cup cabbage, finely shredded
2-3 radishes, thinly sliced
6 small cherry tomatoes, thinly sliced
12 slices avocado, sliced thin lengthwise
1/4 cup Mexican crema
Hot pepper sauce (optional)
2 ounces queso fresco or cotija cheese, crumbled
2-3 spicy pickled peppers, thinly sliced (pickled jalepeno or fresno chiles)
12 cilantro sprigs