Magnificent crispy tortilla shells topped with chorizo sausage, cheese, fresh grape tomatoes, and fresh avocado. Topped with a fried egg, and finished with mole de Puebla sauce, makes for the PERFECT BRUNCH!
I recently teamed up with Le Sauce & Co. They are a gourmet finishing sauce brand that is exactly that, gourmet. Very sophisticated flavors, high quality ingredients and like their moto says, it will ‘ELEVATE YOUR PLATE!” Le Sauce has a wide variety of finishing sauces to offer and I plan on eating my way through all of them! Simple to use, just heat and pour. Here is a link to their web page to order for yourself.
CLICK HERE ⇑
Now for this recipe I used the Mole de Puebla, WOW it was the perfect accompaniment to tie in all the flavors. Here is the description from the webpage.
Sophisticated, delicious and bit misunderstood. This rich and bright sauce has its roots in Puebla Mexico and will elevate your breakfast, lunch & dinner. Even though this recipe uses 4 different chilis, the sauce is warm but not spicy.
Try with skirt steak, pork, chicken, white fish and is a friend to veggies like squash and sweet potatoes. Drizzle over everything on your plate.
As you see it can be used for so many different dishes, but I wanted to take it to a brunch setting and give a little fun spin on the traditional tostada.
And that I did. Just look at the yumminess! Each bite had a new fun flavor to explore with the spiciness from the chorizo, to the soft creamy flesh of the avocado. Then the gooey perfect fried egg all tied together with the dazzling Mole de Puebla finishing sauce!
Ok, Let’s get started!
Breakfast Tostadas!
Ingredients
- Le Sauce & Co. Mole de PUEBLA sauce link above to purchase
- 6 white corn tortilla shells
- canola oil for frying
- 6 eggs
- 6 tbsp butter
- 1 pound ground chorizo sausage
- 2 avocados, sliced
- 10 grape tomatoes, sliced thin
- 1/4 cup Mexican cheese blend
- salt and pepper
- 1 tbsp. cilantro, minced
Instructions
- To start, prep the fresh ingredients. Slice the avocado, tomatoes, and chop the cilantro. Set aside.
- On med-high, heat the oil. Once ready, cook the tortillas one or two at a time until golden brown and crispy. Let drain on paper towel and wrap in foil to keep warm.
- Cook the chorizo sausage on med heat until browned. Keep on low to stay warm.
- Now onto the eggs. In a non-stick pan, add 2 tbsp of butter. When the butter has melted, add 2 eggs, just don't over crowd. You will need to work in batches. Cook the egg for 2 minutes then add 2 tbsp of water, cover with a lid for 1-2 minutes and the egg white should be cooked through with the perfect runny yolk. Of course if you want to cook longer you can. Sprinkle on salt and pepper. Repeat with the remaining eggs.
- Move the eggs to a plate and cover to keep warm until all the eggs are cooked
- Now lets assemble!
- On a cooked tortilla, add some of the chorizo sausage, then cheese, the fried egg, and layer on some fresh avocado slices, and tomatoes.
- Now warm the sauce in a sauce pan for 2-3 minutes or 1 minute in the microwave.
- Pour the sauce over the tostadas and sprinkle on the cilantro
- ENJOY!!!
