Spicy Chorizo and Egg Tostadas

Spicy Chorizo and Egg Tostadas
Photo by Scott Phillips


  • 2 oz. Cotija cheese or ricotta salata, crumbled (½ cup)
  • 1 medium clove garlic, minced
  • 2 tsp. vegetable oil
  • ¾ cup finely chopped white onion
  • 1 medium tomato, cored, seeded, and chopped
  • 1 medium jalapeño, minced
  • Freshly ground black pepper
  • + 6 more ingredients
    • 4 6-inch corn tortillas
    • ½ avocado, halved, pitted, peeled, and diced
    • 4 large eggs
    • 6 oz. fresh Mexican (uncooked) chorizo sausage, casings removed
    • Cooking spray
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F. Arrange the tortillas on a baking sheet and spray them on both sides with cooking spray until evenly coated. Bake the tortillas until lightly browned and crisp, turning once halfway through baking, 7 to 8 minutes. (Don’t worry ...

View full recipe at Fine Cooking


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