Tostadas De Tinga Recipe By Tasty

BREAKFAST TOSTADAS RECIPE BY TASTY

Breakfast Tostadas Recipe by Tasty image

In this recipe, crispy tostada shells are topped with refried beans and fluffy scrambled eggs that are loaded with jalapeño, onion, and tomato. It's all topped with a handful of pepper Jack cheese, then broiled for a melty, bubbly finish. Garnish with fresh cilantro and serve with sour cream and guacamole!

Provided by Tikeyah Whittle

Categories Lunch

Time 27m

Yield 8 servings

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
2 plum tomatoes, cored, seeded, and finely chopped
2 jalapeñoes, finely chopped
1 white onion, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
12 large eggs, lightly beaten
¼ cup fresh cilantro, plus more for serving
8 tostadas
1 ½ cups refried black bean
½ cup shredded pepper jack cheese
sour cream, for serving
guacamole, for serving

Steps:

Preheat the broiler. Line a baking sheet with parchment paper.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12-15 minutes. Remove the pan from the heat and stir in the cilantro.
Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1-2 minutes.
Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams

CHICKEN TINGA TOSTADOS

Chicken Tinga Tostados image

This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.

Provided by NANCHE30

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

6 bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
¼ cup vegetable oil
6 medium tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16 tostada shells
1 cup sour cream
salt and pepper to taste

Steps:

Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

Nutrition Facts : Calories 514 calories, Carbohydrate 29 g, Cholesterol 107.7 mg, Fat 27.1 g, Fiber 4.2 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 445.2 mg, Sugar 6.7 g