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Chorizo Tostadas

Yields 8 servings

Recipe by Pam Malcontento, Nashville’s Whiskey Hound Co-Founder

Chorizo Tostadas


  • 1 lb ground Pork

  • 1 lb ground Bison or lean beef

  • 4 Tbsp chopped scallion (Green and white portions)

  • 3 Tbsp Whiskey Hound Sassy Chihuahua Spice

  • 2 Tbsp chopped fresh Cilantro leaves

  • 16 Tostada Shells (Corn tortillas can be coated with spray oil and air fried for a healthier version)

  • Salsa of your choice (we used homemade tomatillo and roasted serrano salsa).


  1. Heat a minimum 10-inch pan on the top of the stove and place ground meat in it.

  2. Cook on Medium heat breaking up clumps as it cooks.

  3. After it just begins to brown add the scallions and sprinkle Sassy Chihuahua spice, keep mixing and breaking up lumps.

  4. Once all meat is no longer pink use a new spoon/spatula and keep stirring.

  5. Once lightly browned (no pink left) turn off the heat.

  6. Top tostada shells with meat, sprinkle chopped cilantro and salsa.

  7. Serve with black or pinto beans, and brown rice if you are looking for a healthy spin on a meal.

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