With its slightly salty, mildly spicy flavor, chorizo and potatoes are a classic Mexican combination. Here, a dollop of caviar turns an everyday dish into a luxurious appetizer. The tostaditas add a nice crunch. I recommend Tsar Nicoulai’s caviar brand because of their eco-certification and pioneering work in sustainability.
MAKES 16 TOSTADITAS; 8 SERVINGS
INGREDIENTS
1 pound (455 g) store-bought fresh masa for tortillas or Basic Masa from Masa Harina
1 pound (455 g) Yukon Gold potatoes, unpeeled
½ pound (225 g) Mexican chorizo
4 ounces (115 g) grated queso Cotija
1 teaspoon kosher salt
Vegetable or canola oil, for frying
2 ounces (55 g) Tsar Nicoulai American sturgeon caviar
Divide the masa into 1-ounce (28-g) portions and shape into balls. Following the directions for tostaditas (below), press the balls and then cook the tortillas for 30 seconds on each side. Set aside.
In a saucepan, combine the potatoes with water to cover, place over medium heat, and bring to a simmer. Reduce the heat to medium-low and cook for about 15 minutes, or until fork-tender. Drain the potatoes, let cool until they can be handled, then peel and mash with a potato masher. Set aside.
If you are using chorizo in casings, remove and discard the casings. Place a skillet over medium-high heat and add the chorizo, breaking it up with a wooden spoon or spatula. Cook, stirring often, for 5 to 7 minutes, or until cooked through. Transfer the cooked chorizo and its rendered fat to the bowl with the potatoes, add the cheese, and mix well. Season with salt. Divide the potato-chorizo mixture into 16 equal portions
and shape each portion into a patty slightly smaller than a tostadita. Let cool to room
temperature.
To assemble, pour oil to a depth of ½ inch (12 mm) into a deep sauté pan and heat to 350°F (175°C). Line a large plate with paper towels and set it near the stove. When the oil is ready, working in batches to avoid crowding, add the tortillas and cook, turning once, for 30 seconds to 1 minute on each side, or until golden brown and crispy. Transfer to the paper towels to drain. Let cool to room temperature.
Place a potato-chorizo patty on each tostadita and top with a generous dollop of caviar. Serve at once.
BASIC MASA FROM MASA HARINA
Different brands of masa harina yield slightly different results and require a slightly different ratio of flour to liquid. The flour and water amounts used here are based on working with Masienda-brand masa harina. If using a different brand, refer to the package for the ratio of liquid to flour. Lard can be added, although is not traditional in Mexico. The result will be a more
pliable tortilla with a slight flavor boost.
MAKES 12 OUNCES (340 G) BASIC MASA
INGREDIENTS
1 cup (120 g) Masienda-brand white, yellow, blue, or red masa harina
¼ teaspoon kosher salt
1 scant cup (230 ml) warm water or stock of choice
1 tablespoon lard, duck fat, or bacon fat (optional)
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld
mixer), stir together the masa harina and salt. On low speed, slowly add the water and
beat just until evenly incorporated. (You can instead mix the ingredients with your
hands in the bowl.) Now, using your hands, knead the masa well in the bowl, making
sure the water is fully incorporated and no powdery spots remain. Add the lard, if
using, kneading to incorporate. Your masa should be moist to the touch, leave wet bits
on your fingers, and have a slightly sticky feel. If your masa is too dry, add a little more
warm water. If it is too wet, add a little more masa harina.
Use the masa immediately. If you must wait for several minutes before using, cover
your masa with a clean, slightly damp dish towel or wrap in plastic wrap. Depending
upon the lapsed time, you will likely need to add a little water to return it to the correct
consistency.
