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Breakfast Tostadas with Chorizo and Pickled Red Onions
4
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A Note from Feedfeed
These Breakfast Tostadas with Chorizo and Pickled Red Onions are made with crispy chorizo, refried beans, Cojita cheese and two salsas for a flavor-packed bite perfect for breakfast.
Our Breakfast Tacos, Burritos, and More feed features 50+ recipes! From Mexican Omelettes to huevos rancheros and even chilaquiles, check out our favorite ways to spice up the most important meal of the day!
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- Recipe Card
Prep time 10mins
Cook time 12mins
Serves or Makes: 4
Recipe Card
ingredients
- 1/4 cup oil
- 4 corn tortillas
- 4 eggs
- 1 cup refried beans
- 1/2 pound green chorizo
- 1/2 cup shredded quest chihuahua
- salt, to taste
- pepper, to taste
For topping:
ingredients
- salsa verde
- salsa roja
- crumbled Cotija cheese
- pickled red onions, recipe below
Pickled Red Onions:
ingredients
- 1 red onion
- 1 lime, juiced
- 1 tablespoon white vinegar
- salt, to taste
- pepper, to taste
For the Pickled Red Onions:
Method
Step 1
Thinly slice the red onion, add to a bowl, squeeze one lime, add juice to bowl, add the white vinegar, salt & pepper. Mix & set aside Mix every 5-7 minutes & the onion will be perfectly pickled by the time you’re ready to assemble the tostadas.
For the Tostadas:
Step 1
In a large skillet, add the oil, bring to medium high heat, fry up the tortillas for 1-2 minutes per side. Once crispy place on paper lined plate and salt immediately.
Step 2
If there is too much oil leftover in the skillet, remove some but leave about 1 tablespoon. Add the chorizo & cook for 5-8 minutes, breaking it apart as you go. Remove onto plate and set aside.
Step 3
In the same skillet, on medium low heat, if there is no oil left, add about 1 tablespoon more oil, add the eggs one at a time, season with salt and pepper. Cover with a lid to help set the tops, cook for 1-2 minutes. If you really want the whites to set on top of the eggs, sprinkle some water into the pan, cover the lid and the steam will help cook the egg whites on top.
Step 4
Warm up your refried beans. Set aside.
Step 5
Spread 2-3 tablespoons refried beans on top of the tostada, sprinkle with some of the cheese, cooked chorizo, one egg per tostada, top with one or both salsas, crumbled Cotija cheese and the pickled red onions.