Fry for 2 minutes on each side. Serve with hot sauce.Tip: Also delicious with shredded Cheddar or Pepper Jack cheese. Sometimes it happens, sometimes it doesn’t happen. These tostadas are made of literally all of the best things about breakfast, served up to you on a crispy tostada shell. Add the eggs to the same skillet.
Drain on a paper towel.
If you haven’t had it, you need to give it a try. Using slotted spoon, transfer to paper towel–lined plate. Add the shredded cheddar and stir until the cheese has melted. Cook chorizo in a large pan.
Using slotted spoon, transfer to paper towel–lined plate. Enjoy! Cook until … Let Filippo Berio’s enduring passion for excellence inspire you to create superb meals for your family and friends.Spread refried beans over one side of each tostada; set aside. Get Tostada with Chorizo Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. This particular breakfast is one of my favorites. Then repeat with the remaining 3 tortillas. Remove to a paper towel-lined plate (to absorb the excess oil). Top with some or any of these optional toppings: Salsa, Sour Cream (or Mexican Crema), Queso Fresco, Diced Avocado, or Chopped Cilantro.Enter your email address and get the latest posts delivered right to your inbox!An easy and yummy Mexican breakfast! Top with any or all of the optional toppings. Wipe skillet clean.
About 7 minutes. Remove the home fries to the same plate as the chorizo.In a small bowl, whisk the 4 large eggs and a pinch of black pepper with a fork until very fluffy.
You can typically find it near the other pork products in the meat section of your grocery.In a large non-stick skillet, over medium-high heat, add 9 oz of raw Mexican chorizo.Cook, stirring and breaking it up as it cooks, until the chorizo is crumbly and completely cooked through, about 5-8 minutes. These Black Bean, Chorizo and Poached Egg Tostatads have recently become my new favorite Mexican breakfast obsession. Heat large skillet over medium high heat. Let me show you how I made these Mexican Chorizo Breakfast Tostadas In a large non-stick skillet, over medium-high heat, add 9 oz of raw Mexican chorizo. Keep warm in 200°F oven.Heat remaining oil in same skillet; cook eggs, one at a time, for 3 to 5 minutes or until egg whites are set and yolks are cooked as desired. It’s really a fantastic breakfast that will get you super excited about your day.During the week, breakfast is kind of a crapshoot for me. Put about 1 tbsp olive oil in pan over medium high heat, let it get hot then add tortilla (s). Wipe skillet clean. Add one tortilla at a time. Add chorizo and cook for 8-10 minutes or until completely … Keep warm in 200°F oven. Add the eggs and scramble with a rubber spatula until the eggs are cooked through, but still light and fluffy.When the eggs are cooked, add the chorizo and home fries back to the skillet. Remove from heat.To assemble: Scoop some of the egg-chorizo mixture onto the center of a tostada shell. (Of there is no more oil in the pan, add 1/2 tbsp of oil or unsalted butter) Scramble the eggs until light, fluffy, and cooked all of the way through.Add the potatoes and chorizo back to the skillet and stir until well mixed. Instructions Heat 1/4 cup oil in a pan. Cook for about 5 minutes or until browned. But, let me tell you, I certainly make up for it on the weekends! To plate: Scoop some of the chorizo-egg mixture onto the tostada shells. Garnish with cilantro. For this recipe, I used Mexican chorizo which is a raw, ground pork sausage versus Spanish chorizo which is a dried, hard sausage. Heat half of the oil in nonstick skillet set over medium-high heat; crumble in sausage. Stir until completely mixed.Add 1/2 cup of shredded cheddar and stir until the cheese has melted.
Scatter cooked chorizo over beans. Drizzle sour cream over each tostada. If there isn’t any of the oil from the chorizo left in the pan, add 1/2 tbsp of oil or butter to the skillet. Remove the skillet from the heat. Leaving about 1 tbsp of the chorizo oil in the pan, add the oven-roasted home fries and cook until crispy and heated through, about 3-5 minutes. Cook for about 5 minutes or until browned. Cook, stirring and breaking it up as it cooks, until the chorizo is crumbly and completely cooked through, about 5-8 minutes. Remove to a paper towel-lined plate (to absorb the excess oil).Leaving about 1 tbsp of the chorizo oil in the skillet, add 2 cups of Oven Roasted Home Fries (recipe link is below the instructions). How crazy you get with the toppings is totally up to you, but I’d definitely recommend at least some salsa.Chorizo is one of the greatest things ever. Arrange eggs over chorizo.Top with avocado, salsa and cheese. Add onion to the pan. You could substitute with store-bought home fries. It’s like a spicier, more flavorful sausage. And watch videos demonstrating recipe prep and cooking techniques. Sprinkle with salt and pepper. Remove the potatoes to the same plate as the chorizo.
Totally delish!Optional Toppings: Salsa, Queso Fresco, Sour Cream or Mexican Crema, Diced Avocado, Fresh CilantroIn a large non-stick skillet, over medium-high heat, add the chorizo.