“Everything Can Be” Breakfast Tostadas
- Yield: makes 8 tostadas 1x
Ingredients
Scale
- 8 corn tortillas (stale is best!)
- 2 cups cooking oil (Gabriela recommends safflower or any high-smoke point vegetable oil)
- Salt, to taste
- 2 avocados, sliced or mashed
- 2/3 to 3/4 cup chopped white onion
- 1 cup pico de gallo (store-bought or homemade)
- 8 fried eggs, as you like them
- Warmed black beans (see note)
- Additional suggestions: chopped cilantro, Mexican crema, and cotija cheese or, as Gabriela suggests – crumbled feta, if you can’t find cotija
Instructions
- To prepare the tortillas, add the oil to a large, heavy-bottomed pan or deep skillet set over medium heat to a depth of 2 inches. Line a large baking sheet with a brown paper bag or paper towels. When the oil is 350 degrees (or when a test piece of tortilla sizzles when dropped into the oil), submerge and fry the tortillas one at a time, for about 2 minutes each. While the tortillas fry, use some kitchen tongs to hold down the edges so they don’t curl up, which can happen sometimes.Â
- Once the tortillas are just golden, transfer to the paper towel to drain and season with a little salt. Repeat with the remaining tortillas and allow them to cool for a few minutes while you prepare the rest of your ingredients.Â
- To assemble your tostadas, place a crispy tortilla on a plate and top with the suggested toppings or any and everything you see fit. Because that’s the point. These are best enjoyed right away.Â
Keywords: Breakfast tostadas