Breakfast Tostadas with Pico de GalloPrep Time:
30 mins. Cook Time:
10 mins. Serves:
All the warm spicy flavours of traditional Mexican cuisine. This legendary cocoa-based sauce features fire-roasted tomatoes, toasted sesame oil, jalapenõ and chipotle peppers and fresh ground spices.
Pico de Gallo:
6 large ripe tomatoes, chopped (800 g)
1/2 cup (125 mL) white onion, finely chopped (60 g)
1/2 cup (125 mL) chopped fresh cilantro (10 g)
2 jalapenos, seeded and diced (55 g)
2 tbsp (30 mL) lime juice
1 tsp (5 mL) salt (5 g)
12 small corn tortillas (5-inch/12 cm)
2 cups (500 mL) E.D.SMITH® Saucemaker Pepita Molé Sauce
1 can (19 oz) black beans, rinsed and drained
3/4 cup (175 mL) E.D.SMITH® Saucemaker Northern Heat Cayenne Pepper Sauce
3/4 cup (175 mL) sour cream
12 eggs, fried sunny side up
Pico de Gallo: Stir tomatoes with onion, cilantro, jalapenos, lime juice and salt.
Chill for at least 1 hour before serving. Adjust salt to taste.
Tostada: Deep fry tortillas, at 350 °F (180 °C), for 2 minutes or until golden brown and crispy. Use a long skewer to burst any bubbles that may form during frying. Drain on paper towel.
Heat Pepita Molé Sauce until simmering. Stir in black beans. Keep warm until ready to serve. Stir Northern Heat Cayenne Pepper Sauce with sour cream; keep chilled.
1 order: Top tostada with 1/3 cup (75 mL) black bean mixture and a fried egg. Serve with 1/4 cup (60 mL) Pico de Gallo and 2 tbsp (30 mL) sour cream mixture on the side.
Cook’s Notes: Garnish with crumbled queso fresco or feta cheese.