These crispy mini breakfast tostadas with chorizo & avocado are an absolute, mouth-watering DELIGHT!
And one goes along way, and they look pretty too!
How to Make Chorizo Breakfast Tostadas
Ingredients:
Street taco style flour or corn tortillas
Butter or oil (butter for flour, oil for corn)
Chorizo
Eggs
Avocado
Crema
Salsa, if desired
Crisp Up the tortillas
Heat a comal (or large skillet) over medium heat. Coat the surface with butter. Place a mini flour tortilla (or as many that will fit) on the hot surface. Add bit of butter on the tortillas and toast them at low heat until they brown a bit.
When they look 3/4 crispy, sprinkle shredded cheese of your choice on top. Let the cheese melt as the tortilla crisps up—this creates a delicious, crunchy base. Once the edges look golden and crispy, remove from heat and repeat with the remaining tortillas.
Cook the chorizo
In a separate pan, cook the chorizo over medium heat, breaking it up as it browns. It takes about 5–7 minutes. If your chorizo releases too much grease, drain the excess before adding it to your tostadas. I like mine crispy, make it however you want!
Scramble the eggs
In the same pan (or a clean one), scramble the eggs until fluffy. You can cook them soft or well-done, depending on your preference. I cooked one egg per tortilla.
Assemble the Tostadas
Time for the fun part: Layer each crispy tortilla with chorizo, a scrambled egg, salt and pepper, avocado slices, drizzle of crema. Add salsa if you want.
Serving & Variations
Make it a taco! If you prefer a softer bite, skip the crispy tostada step and use warm tortillas instead.
More cheese, please! Try crumbled queso fresco or cotija cheese as a finishing touch.
Add a guacamole twist! Instead of plain avocado slices, mix it up with guac.
Over-easy eggs? Swap scrambled for a runny, sunny-side-up egg for extra richness.
View this post on Instagram
These are sooo tasty and crispy you will love them!
RELATED:
Sour Cream Brownies With Mexican Chocolate
So delish! Make these Mexi-egg rolls!
How to make esquites with canned corn
Crispy mini breakfast tostadas with chorizo & avocado
A yummy, crunchy breakfast treat.
- skillet
- 1 scrambled
- 1 cup chorizo, cooked
- 1 mini flour tortilla
- 1 cup shredded cheese
- 1/4 avocado
- 1/8 cup crema
- salt and pepper to taste
- 1/8 cup butter
-
Toast the tortilla, swipe top with butter, add shredded cheese. cook onlow heat until cheese is melted and tortilla is crispy.
-
Remove from skillet and cook chorizo until done. Add egg, or cook it sepearately.
-
Place chorizo on top of tostada, add the egg and avocado.
-
Drizzle with crema, add salt and pepper as needed.
