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The Pantry Project Live: Tostadas

May 14, 2020

Food | The Pantry Project

Hell’s Kitchen winner & certified sommelier Chef Christina Machamer shows how to take a virtual Happy Hour to the next level

Chef Christina Machamer, “Hell’s Kitchen” winner, private-chef and certified sommelier; and Laurie March, Los Angeles home expert, TV personality and producer; headlined a Hormel Foods-hosted Instagram Live event on Thursday, May 14. Machamer made mini tostadas using La Victoria® salsa & Herdez® guacamole salsa. Viewers posed questions to them about hosting virtual happy hours and pairing wines, cocktails and mocktails with different dishes live on Instagram.

Chef Christina’s Tostadas

  • Total Time

    30 minutes
  • Serves

  • Tostadas
  • Canola oil for frying
  • 6 CHI-CHI’S® white corn tortillas
  • Kosher salt, to taste
  • 1 (16-ounce) package Jennie-O® lean ground turkey
  • 1/2 cup LaVictoria® salsa, such as LaVictoria® salsa ranchera hot
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic or onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 spring fresh oregano or ½ teaspoon dried oregano
  • Toppings
  • Refried beans, black beans or pinto beans
  • Shredded cheese
  • Shredded Romaine lettuce or red cabbage slaw
  • Avocado
  • Diced tomato
  • Pickled or fresh red onion
  • HERDEZ® guacamole salsa or WHOLLY® Guacamole classic guacamole
  • Fresh cilantro
  • Lime wedges


Pour 2 inches oil into deep heavy skillet. Heat oil to 375°F. Add tortillas one at a time. Do not overcrowd skillet. Cook 1 to 2 minutes or until golden brown. Transfer to paper towel line plate. Sprinkle with salt.

In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add salsa and spices to turkey. Simmer 5 to 10 minutes or until hot.

Top each tostada with turkey mixture, toppings and Chili Lime Crema.

Chili Lime Crema

  • Total Time

    5 minutes
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • zest from 1 lime
  • cayenne powder or chili powder, to taste


In small bowl, stir together ¼ cup mayonnaise, ¼ cup Mexican crema or sour cream, zest from 1 lime and cayenne powder or chili powder, to taste.

Chef Christina’s Tequila Berry Lemonade

  • Total Time

    5 minutes
  • 1/4 cup fresh or frozen berries or mint
  • Ice
  • 3/4 cup bottled or fresh lemonade
  • 1/4 cup tequila
  • Berries, mint and/or lemon slices, for garnish


Add berries or mint to glass jar or Collins glass and muddle slightly. Top with ice. Add lemonade and tequila. Garnish with berries, mint spring and/or fresh lemon slices. Serves 1.

Meet the Chef
For Christina Machamer, there’s no end to what’s next
Meet Christina

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