Breakfast Tostadas!
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!
Servings: 6 SERVIINGS
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!!!
