Breakfast Chorizo Tostadas

Name: Breakfast Chorizo Tostadas With Fried Egg
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

Breakfast Chorizo Tostadas are a quick Mexican breakfast layering crispy tostada shells with seasoned chorizo, fried eggs, refried beans, and fresh toppings like queso fresco and avocado. Ready in under 15 minutes, they offer restaurant-quality flavor at home.

🌍Mexican 🏷️Breakfast tostadas 🏷️Chorizo and eggs 🏷️Mexican breakfast 🏷️Tostadas Chorizo

🏷️

🏷️Fried egg

-0:00

jenmoralesfam04onTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

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, choppedoptional
2 tbsp salsa

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Instructions

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.

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Tips & Notes

Pro tips

Warm refried beans in a separate pan while cooking chorizo and eggs—having all components hot ensures better flavor integration.
Crumble chorizo finely and cook until the edges are slightly crispy for textural contrast against the soft beans and egg.
Layer refried beans immediately after toasting the shells while they're still warm, creating a moisture barrier to maintain crispness.
Fry eggs in the same skillet as chorizo to capture rendered fat and seasoning, enhancing the egg's flavor.

Substitutions

Mexican chorizo → Spanish chorizo or Italian sausage (note: will have different spice profile; adjust seasoning)
Queso fresco → cotija cheese or feta (note: cotija is slightly saltier; reduce added salt)
Mexican crema → sour cream mixed with milk, or Greek yogurt (note: Greek yogurt is tangier)
Refried beans → black beans or whole pinto beans (note: adjust consistency with water if too thick)

Storage & make-ahead

Store leftover cooked chorizo and beans separately in airtight containers for up to 3 days; reheat gently before assembling fresh tostadas.

Common Questions

Can I use corn tortillas instead of tostada shells?

Yes. Fry or air-fry corn tortillas until crispy (2-3 minutes at 375°F), then assemble as directed.

What's the best way to cook chorizo for tostadas?

Remove casing and crumble the chorizo into a skillet over medium-high heat. Cook 5-7 minutes, stirring occasionally, until browned and cooked through. Drain excess fat if needed.