Breakfast Tostadas

by Darina on March 19, 2015

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In the last year of eating (mostly) gluten-free, I have found myself gravitating to cuisines that do not heavily rely on the offending protein as my beloved French and Italian cuisines. I have deeply mourned the void of flaky croissants and heaping plates of handmade semolina pasta in my life, at the same time welcoming newly discovered dishes like chicken korma and rice biryani. Lately I’ve developed a deep fondness for Mexican food. I used to think that it was kind of all the same, until I met my Mexican boyfriend and discovered the breadth and depth of this vast cuisine which spans six distinct culinary regions. With a quick bit of research, I have learned that Mexican cooking is a fusion of indigenous Mesoamerican and Spanish cooking, with Asian and African influences stemming from the Colonial era. Because Mexican cuisine is so closely tied to the social structure and traditions of the country, it has been added to the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.

I’ve stood by boyfriend’s side in the kitchen, watching him make chile rellenos and whirr whole limes in water and brown sugar in the blender to make ague de limon. For Valentine’s Day he cooked me salpicon, a dish of shredded flank steak , avocado and cilantro piled up on crispy tostadas. All uncomplicated dishes, according to him. All thrilling for me because I’ve waited a long time to find a man who will cook for me. Because Mexican relies much more heavily on corn than wheat, I have been making my own forays into borrowing ingredients and methods from my friends down south. These breakfast tostadas make no pretence of being truly authentic but they are full of flavour and a melange of texture, which is an homage to this great and inimitable cuisine. They are a step up from the same old, same old bacon and eggs combo that I’ve always looked forward to on my weekends but really don’t take much more effort than that if you have the ingredients on hand.

breakfast tostadas -

Breakfast Tostadas
Recipe Type: Breakfast
Cuisine: Mexican
Author: Darina
Prep time:
Cook time:
Total time:
Serves: 4 servings
Breakfast tostadas with egg, chorizo, and bean mash. Eat these with lots of cilantro, avocado and sour cream.
  • 8 eggs
  • 2 chorizo sausages
  • 8 tostadas
  • 5 1/2 ounces/150 grams black beans
  • 2 avocados
  • 2 green onions, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 4 tablespoons feta or other soft, crumbly cheese
  • 1/4 teaspoon spanish paprika
  • 1/2 teaspoon coriander
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • handful of cilantro, stems removed, chopped
  • 1/4 cup / 60 ml sour cream, to garnish
  • 1 lime, cut into wedges
  1. Chop the chorizo into small pieces while heating the olive oil in a sauté pan on medium heat; add chorizo and cook until it begins to crisp–about 2-3 minutes. Drain on a paper towel.
  2. Blend the beans, water, paprika, coriander, salt and pepper in a food processor until thick and creamy; add more water if necessary to achieve the consistency of cream cheese. Stir in green onion.
  3. Beat together the eggs seasoned with a bit of salt and pepper; scramble over medium low heat, tossing in the chorizo when just about done.
  4. Spread some of the black bean mash onto the tostadas and top with the scrambled egg, feta, and avocado. Garnish with sour cream and lots of cilantro and serve with wedges of lime.


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{ 2 comments… read them below or add one }

Erin@WellPlated March 20, 2015 at 6:22 am

Mexican cuisine is one that I’m not as familiar with, when I really think about it. Love the idea of getting into it with these tostadas!

Darina March 20, 2015 at 1:37 pm

Thanks for stopping by :)

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