Name: Breakfast Chorizo Tostadas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Mexican chorizo, casing removed; 1/4 medium white onion, sliced; 1 tbsp vegetable oil; 2 large eggs; salt, to taste; black pepper, to taste; 2 tostada shells; 1/4 cup refried beans; 2 tbsp queso fresco, crumbled; 2 tbsp Mexican crema; 1/2 avocado, sliced; 1 tbsp fresh cilantro, chopped; 2 tbsp salsa

1

Add chorizo to a non-stick skillet over medium heat.

2

Break up the chorizo with a spatula and cook until the fat has rendered and the chorizo is cooked through, about 5-7 minutes.

3

Add the sliced onion to the skillet with the chorizo and cook for another 2-3 minutes, until the onion has softened.

4

While the chorizo cooks, heat vegetable oil in a separate skillet over medium heat.

5

Crack the eggs into the hot oil and season with salt and pepper. Cook to your desired doneness (e.g., sunny-side up with a runny yolk or over-hard).

6

To assemble, place two tostada shells on a plate.

7

Spread a layer of refried beans evenly over each tostada.

8

Top the beans with a generous layer of the cooked chorizo and onion mixture.

9

Carefully place a fried egg on top of the chorizo on each tostada.

10

Sprinkle crumbled queso fresco over the eggs.

11

Drizzle with Mexican crema.

12

Arrange sliced avocado on top and season with a pinch of salt.

13

Garnish with fresh cilantro, if desired.

14

Finish with a spoonful of your favorite salsa and serve immediately.

Breakfast Chorizo Tostadas

Ingredients

13 Ingredients

Instructions

More from Jen Morales

Keep Cooking