- 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
- salsa verde
- salsa roja
- crumbled Cotija cheese
- pickled red onions, recipe below
Pickled Red Onions:
- 1 red onion
- 1 lime, juiced
- 1 tablespoon white vinegar
- salt, to taste
- pepper, to taste
For the Pickled Red Onions:
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:
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.
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.
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.
Warm up your refried beans. Set aside.
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.
This recipe might be one of the theses of the book—how to turn leftovers into an entirely new meal. Leftovers have a bad rap, except when they taste like this. By using up premade refried black beans, pickled veggies, and Ancho-lada Sauce, this tostada takes on a new life of its own. This is the beauty of putting in work earlier in the week—a weekday breakfast that tastes like the weekend. Of course, you could just sleep in on the weekend and wake up to this, too.
Hands-on: 8 min. Total: 8 min. Yields: 1 tostada
1 tablespoon neutral oil
1 large egg
1 corn tortilla
1⁄4 cup leftover Refried Black Beans or canned
1⁄4 avocado, sliced
2 tablespoons Quick-Pickled Red Onions (recipe below)
1 tablespoon leftover Ancho-lada Sauce or store-bought (recipe below)
Pinch of alfalfa sprouts (optional)
Fresh cilantro leaves
1. Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
2. Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm.
3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately.
Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada.
You’ll notice cotija cheese used throughout the book. I love it for two reasons—a little goes a long way and it doesn’t require dirtying a grater.
Quick-Pickled Red Onions
3⁄4 cup water
1⁄2 cup white distilled vinegar
2 teaspoons granulated sugar
1 teaspoon kosher salt
1⁄8 teaspoon peppercorns
3⁄4 cup thinly sliced red onion
Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the
salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
2 cups hot water
4 dried Ancho chiles, stemmed and deseeded
3⁄4 cup roughly chopped sweet onion
1 (15-ounce) can fire-roasted tomatoes
4 cloves garlic, smashed
1 tablespoon honey
21⁄2 teaspoons kosher salt
In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge.