Tostada Lada Recipes

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BREAKFAST TOSTADA



Breakfast Tostada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 1 serving

Number Of Ingredients 12

3 slices thick-cut bacon
1 tablespoon vegetable oil, plus more for cooking the egg
One 15-ounce can black beans, drained
Kosher salt and freshly ground black pepper
Couple dashes hot sauce
3 tostada shells
1/4 cup grated sharp Cheddar cheese
1 large egg
1/4 ripe avocado, diced
1 tablespoon salsa
1 tablespoon sour cream
1 tablespoon fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
  • Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
  • On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
  • Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
  • To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.

BREAKFAST TOSTADA



Breakfast Tostada image

Text excerpted from THE MINIMALIST KITCHEN © 2017 by Melissa Coleman. Reproduced by permission of Oxmor House. All rights reserved. This recipe might be one of the theses of the book-how to turn leftovers into an entirely new meal. Leftovers have a bad rap, except when they taste like this. By using up premade refried black beans, pickled veggies, and Ancho-lada Sauce, this tostada takes on a new life of its own. This is the beauty of putting in work earlier in the week-a weekday breakfast that tastes like the weekend. Of course, you could just sleep in on the weekend and wake up to this, too.

Provided by Food.com

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 24

1 tablespoon neutral oil
1 large egg
1 corn tortilla
1/4 cup leftover refried beans (pg. 186 or canned)
1/4 avocado, sliced
2 tablespoons quick-pickled red onions
1 tablespoon leftover ancho-lada sauce to top egg (or storebought)
1 pinch alfalfa sprout (optional)
fresh cilantro leaves
crumbled Cotija cheese
lime wedge
3/4 cup water
1/2 cup white distilled vinegar
2 teaspoons granulated sugar
1 teaspoon kosher salt
1/8 teaspoon peppercorn
3/4 cup thinly sliced red onion
2 cups hot water
4 dried ancho chiles, stemmed and deseeded
3/4 cup roughly chopped sweet onion
1 (15 ounce) can fire-roasted tomatoes
4 garlic cloves, smashed
1 tablespoon honey
2 1/2 teaspoons kosher salt

Steps:

  • 1. Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
  • 2. Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm.
  • 3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately.
  • Notes.
  • Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada.
  • Ingredient Tip.
  • You'll notice cotija cheese used throughout the book. I love it for two reasons-a little goes a long way and it doesn't require dirtying a grater.
  • For the Pickled red onions:.
  • Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the ?salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
  • For the Ancho-lada sauce:.
  • In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge.
  • GET THE BOOK HERE:
  • https://www.amazon.com/Minimalist-Kitchen-Wholesome-Essential-Techniques/dp/084875526X.

Nutrition Facts : Calories 903.4, Fat 35, SaturatedFat 6, Cholesterol 240.2, Sodium 9185.1, Carbohydrate 130.8, Fiber 31.7, Sugar 48, Protein 28.8

TOSTADAS DE TINGA RECIPE BY TASTY



Tostadas De Tinga Recipe by Tasty image

Here's what you need: large onions, chicken breasts, tomatoes, garlic, oil, chipotle pepper in adobo sauce, salt, lettuce, queso fresco, sour cream, tostadas

Provided by Dulce Michelle Cerna

Categories     Appetizers

Time 30m

Yield 10 servings

Number Of Ingredients 11

2 large onions, 1 halved and 1 julienned
2 chicken breasts
4 tomatoes
4 cloves garlic
oil, of your cooking choice
1 can chipotle pepper in adobo sauce
salt, to taste
lettuce, chopped
queso fresco
sour cream
10 tostadas

Steps:

  • Add water and chicken breasts to a crockpot with ½ of an onion, 2 garlic cloves, and a pinch of salt. Turn the crockpot on to a simmer.
  • While chicken is cooking, in a blender, blend ½ onion, tomatoes, 2 garlic cloves, salt, chipotles, and water. Once finished, in a skillet over medium heat, saute julienned onions until transparent.
  • Once cooked, add chicken and sauce and cook for 15 minutes to combine.
  • Lay a tostada shell on a flat surface, top with chicken mixture and desired toppings/garnishes. Repeat with remaining tostada shells.
  • Serve.

Nutrition Facts : Calories 157 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams

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