You can prepare everything but eggs ahead of time. Breakfast Tostadas are not only delicious, but kicked up with spice and topped with cheese, cool crema, and creamy avocados.
This week is #BrunchWeek. With all that’s been going on in the world, it’s delayed a little bit. I thought it was before Father’s Day so my recipes are more for the manly brunch, but they’re delicious recipes you could serve anyone!
When I think of breakfast or brunch and Father’s Day I think of the Mexican breakfast Dad used to make. It was super simple and easy to make for a quick and delicious breakfast before going yard sale-ing as we used to call it. Or hitting flea markets and estate sales.
He would take a can of tomato sauce and simmer it with some chili powder, onion, cumin, etc. It would get rich and delicious. Then he would take two corn tortillas and top them with fried eggs. He would drizzle some of the mock enchilada sauce, top with cheese, and broil. It was such a deliciously simple breakfast but pure comfort food to me.
One of these days, I’ll have to make that breakfast and share it with you. Until then, I’ll just keep making and sharing recipes like these breakfast tostadas and other Latin or Mexican inspired breakfast recipes. I’ve made green chile chilaquiles and chilaquiles hash. Both totally delicious! I’ve also made huevos rancheros tostadas. These were close to Mexican breakfast but not quite there.
In both the cases of chilaquiles and tostadas, they were created to make something from the not quite fresh tortillas left over. They cut or tear the chilaquiles, toast them, and top with green or red salsa, and simmer until the tortillas are softened. Sometimes meat is added and they’re almost always garnished with crema, avocado, raw onion, and queso fresco.
But in the case of the tostada, they fry the whole tortilla. Then top it like a taco with meat, beans, cheese, tomatoes, lettuce, etc. In some places the tostada is served as a side like bread for posole and the like. In Mexico and in the southwest, they’re more like open faced tacos.
Tostadas are also popular with seafood like shrimp and crab. They also top them with other seafood like octopus and ceviche. And in Central America, it’s topped with black beans, parsley, and curtido which is like a Mexican kim chi or kraut.
There’s a HUGE tostada in Oaxaca. It’s said to be the size of a pizza and is called the tlayuda. It’s covered with refried beans, asiento or pork lard (yum!), lettuce or cabbage, avocado, meat, Oaxaca cheese, and salsa. They’re sometimes topped with chapulines which is a type of grasshopper. Also yum!
I know you’re probably wondering why my eggs look weird. I read a recipe about cooking your eggs in chili oil. I thought, “That sounds DELICIOUS! I should totally do that!” No, I didn’t do that for this recipe. But I did toss in some chili powder and cumin to the oil to season it before adding my eggs to the pan. I’ve got to tell you, I’m now thinking of all the different ways to flavor butter for frying eggs.
I thought tarragon would be good for eggs Benedict. Making a sandwich? Try adding some garlic powder or onion powder to the butter then fry your eggs. You see what I mean? Take that one trick and change it up with different flavors, herbs, and spices.
Of course, I shared one of these pics with Mom and told her about frying the eggs in chili oil. “Not us!” I laughed. They’re not ones for spicy foods. Which is ironic coming from the woman who bit into a whole, raw habanero in New Orleans once. By accident, of course, but I was typically the one that wanted the non-jalapeno salsa. So Dad had to make two bowls. One for me with no jalapeno or cilantro, and one for the rest of the family WITH jalapeno and cilantro.
You can make these breakfast tostadas ahead of time!
Make the salsa and let it sit in the fridge. Then toast up the corn tortillas. You can store them in an airtight bag and then lightly refry the day you want to serve them. Then you just have to make your eggs the day of. Simple as that!
And these breakfast tostadas are already super simple to make. It takes longer to fry the eggs than anything. You could toast the tortillas in the oven instead of fry them in oil. Or crisp them up in the air fryer. Heck, you could skip that step altogether and get the pre-crisped tortillas from the grocery. Yes, they have those. At least at my store.
You could also make a total tostada bar! Expand the toppings to refried beans or charro beans, add in some carne asada or al pastor pork, and whip up some guacamole to go with the salsa. You can even have a range of salsas to top these babies with. Take this idea and run with it!!
I am totally making these again. Just look at them! All those colors, flavors, textures all in one delicious bite. It’s a perfectly light breakfast. You can try to eat these with your hands. It’s doable. The salsa on the bottom will more than likely fall off. A layer of refried beans would prevent that from happening. Just saying.
I have many more brunch recipes to share this week! Stay tuned and make sure to follow #BrunchWeek to see what the rest of the team has cooked up. You can scroll past the recipe to see what they shared today. I know what they’re serving up and let me tell you you will not want to miss a single post!
- 1 1/2 cups diced fresh tomato
- 1/2 cup finely diced red or sweet onion
- 2 to 3 tablespoons finely minced jalapeno, seeds and membrane removed
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 4 large eggs
- 4 corn tortillas
- 1/2 cup canola oil
- 1 cup shredded extra sharp Cheddar cheese
- 2 tablespoons cream
- 1 average size avocado (about 4 inches long)
- Preheat broiler.
- Combine the tomatoes with the onion, jalapeno, chili powder, and cumin. Refrigerate until you're ready to serve.
- Heat a medium skillet over high heat. Add the oil and swirl until coated.
- Fry the tortillas in the oil until they're golden brown on both sides. Place on a paper towel lined plate.
- Cook the eggs to your liking: over easy, sunny side up, poached, scrambled, etc.
- Place two tortillas on 2 plates. Top with the tomato salsa.
- Sprinkle cheese on top.
- Broil until the cheese melts. Drizzle with crema and garnish with slices of avocado.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 1459Total Fat 124gSaturated Fat 35gTrans Fat 2gUnsaturated Fat 81gCholesterol 501mgSodium 937mgCarbohydrates 45gFiber 12gSugar 10gProtein 47g
1400 calories? I highly doubt that.
Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!
Bread, Grains, and Cereal Recipes
- Blueberry Bread Pudding by Big Bears Wife
- Buttermilk Waffles by The Redhead Baker
- Chocolate Banana Muffins by The Mandatory Mooch
- Cinnamon Crunch French Toast by The Nifty Foodie
- Double Chocolate Banana Muffins by Family Around the Table
- Pear Chocolate Chip Sourdough Muffins by Caroline’s Cooking
- Sourdough Belgian-Style Waffles by Karen’s Kitchen Stories
- Vegan Anise French Toast by Happily Curated Chaos
- Bacon, Brie & Asparagus Quiche by Sweet Beginnings
- Breakfast Tostadas by A Kitchen Hoor’s Adventures
- Gyro Omelette by Cheese Curd In Paradise
Fruit and Veggie Recipes
Meat, Poultry, and Fish Recipes
- Keto Macarons by Keto Basic AF
- Lemon Macarons Recipe by April Golightly
- Pasta Frola (Argentinian Lattice Tart) by Tara’s Multicultural Table
- Sprinkle Biscotti by Hezzi-D’s Books and Cooks
- Strawberry Scones by Kate’s Recipe Box