I love these tostadas. They are my absolute favorite thing in the entire universe right now. These tostadas are crunchy, dripping, savory, salted, and just plain on your face.
It’s impossible to beat the combination of flavors and textures. Plus, you can make or buy many ingredients in advance (the enchilada, the refried bean, the tortilla, if you like). My perfect food combination is something creamy, crunchy, and tangy, with a bit of sloppiness to make you feel alive.
They are delicious at any meal of the day. These are breakfast, lunch, and dinner in one little crunchy package.
Ingredients
Tostadas:
- Six corn tortillas
- 1/4 You can also learn more about the following: 1/2 avocado oil. You can also find out more about Vegetable oil. Fry your food
- one 14 Cans of ounces Refried beans
- I use Frontera Red Chile enchilada sauce for one red enchilada sauce – it’s my favorite!
- 1/2 shredded cheddar cheese
- Six eggs
Pickled Red Onions:
- 1 Red onion
- 2/3 White distilled vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
Additional Optional Extras:
- Cilantro
- Avocado
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INSTRUCTIONS
- Pickled Onions: Slice red onion thinly. (I use my mandoline to do this). Add white vinegar to the jar. Add a pinch each of salt and sugar to the remaining water in the jar. Shake the jar and put it in the refrigerator. They’ll be ready in 30-60 minutes and can stay there for up to a week. *
- Fry tortillas: Heat oil on medium heat (I do this with a cast-iron pan). Once the oil is hot enough, fry each tortilla for about a minute on each side. Transfer the tortillas to a plate lined with paper towels to absorb excess fat. Sprinkle salt on top.
- Cook the eggs: Cleanse the pan. Reset the heat to medium. Add a few tablespoons of enchilada to the pan and make a small pool of sauce around each egg. Wear an apron, as the sauce will sizzle. The eggs should be cracked directly in the middle of each sauce pool. I can only fit two eggs into my pan at a time. Cook for 4-5 minutes until the whites have completely set. The sauce will caramelize around the edges. Sprinkle some cheddar cheese on the edge of the egg for a crispy, cheesy finish.
- Layer your tostadas after the fried eggs: crispy tortilla, refried beans, and fried yolk. Sprinkle with cilantro, pickled onions, or avocado chunks. This is SO good!