Breakfast. It’s no longer a 4-letter word. I used to hate it. It used to require coffee, lots and lots of coffee. Then, my son moved to a later karate class, and our Saturday morning schedule changed. Now I look forward to hitting the snooze button on Saturdays and having breakfast with the two people I love most in the world – the Hubs and my Little Red. The other thing I love about big breakfasts is that lunch is typically something small – like a salad, a smoothie, or leftovers. Translation: less work for me! Yay! My latest and greatest breakfast recipe: Chorizo and Egg Tostada.
A tostada is simply a hardened tortilla usually fried. My paternal grandmother used to leave the tortilla on a warm comal (or griddle) until they were hardened. This would take all day. And, believe me, watching a tortilla get hard is almost as exciting as watching paint dry. That’s why frying the tortillas is the easiest option, and it only takes seconds. OR, you can buy tostadas. Your choice.
The sacrifice in making this yummy Chorizo and Egg Tostada is totally worth it. It does involve cooking Mexican chorizo, but be very careful. iChispa! Or in English, the fat splatters when it cooks. It’s the splatter, that’s what’s the matter. This is when you don’t want little kids hanging around the kitchen.
Drain the fat once it’s cooked unless you have lots of blood thinners ready and available in your First Aid kit. Look at the picture above. See how much fat the paper towel has absorbed? And that’s not even the fat still in the pan.
Once you’ve drained the fat, it’s time to assemble your Chorizo and Egg Tostada. To the tostada, add a layer of chorizo and top it with a sunny-side-up egg, queso fresco cheese, chopped cilantro, and a few slices of avocado… and that’s how you do Saturday brunch, my friends! (drops mic)
- ¼ cup + 2 tablespoons oil (divided)
- 4 tortillas
- ½ package of pork chorizo, casing removed
- ¼ onion, finely diced
- 4 eggs
- Cilantro, chopped
- Avocado, sliced
- Queso fresco, crumbled
- Heat ¼ cup oil in a pan.
- Add one tortilla at a time.
- Fry for 2 minutes on each side.
- Drain on a paper towel.
- Then repeat with the remaining 3 tortillas.
- Set tostadas aside until ready to use.
- Cook chorizo in a large pan. About 7 minutes.
- Add onion to the pan. Cook for another 3 minutes.
- Remove from pan.
- Drain on a paper towel.
- Heat 2 tablespoons oil in separate pan, and cook eggs sunny-side-up.
- Set aside.
- To assemble, add a thin layer of chorizo to the tostada, top with one egg, cilantro, and queso fresco.
- Serve with avocado on the side.
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