Make sure the onions are starting to caramelize (soft and golden) and the chorizo is browned before adding the kale. Sour cream spiked with lime zest and juice transforms into a tangy crema. Cook, relax, and enjoy!

What you’ll need:
1 red onion
3 links chorizo
½ oz fresh cilantro
3 oz radish
4 white corn tortillas
3 oz baby kale
1 lime
¼ cup sour cream
coarse salt
vegetable or canola oil
freshly ground black pepper

Equipment:
medium skillet
rimmed baking sheet

Recipe steps:

1. Prep vegetables
   Preheat oven to 450ºF. Halve, peel, and thinly slice onion through the core. Remove chorizo from casing. Pick large stems from cilantro. Cut radishes into thin wedges.

2. Cook chorizo
   Heat 2 tablespoons oil in medium skillet over medium-high. Add onion, chorizo, and ½ teaspoon salt and cook, breaking up the chorizo with a wooden spoon, until onions and chorizo are golden brown, about 10 minutes.

3. Bake tortillas
   Meanwhile, place tortillas on a rimmed baking sheet and brush both sides with 1 tablespoon oil. Bake (without flipping) until they are a dark golden brown, 10–12 minutes.

4. Add kale
   Add kale and half of the cilantro to the skillet with chorizo mixture; season with ¼ teaspoon salt. Cook, stirring, until kale is wilted, about 2 minutes.

5. Make lime crema
   Zest lime over a small bowl and add juice of half a lime. Mix in sour cream and 2 teaspoons water; season to taste with salt and pepper. Cut the other lime half into wedges.

6. Assemble tostadas
   Divide tostadas between 2 plates. Spread half of the crema on the tostadas and top with chorizo and kale mixture. Drizzle remaining crema on top and garnish with remaining cilantro and radish slices. Enjoy!

See what else is cooking this week!