Rise n’ Shine Breakfast Tostada

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Cukooooo! Cukoooo! Start the day like a rooster with this easy 5-ingredient recipe. I you can’t get your hands on Peach Chipotle Salsa, fresh pico de gallo or you favorite jared salsa with work just as well. Take it a step further with a little lime juice, cilantro and cotija as toppings. If you don’t have time to make homemade tostada, store bought is just fine. 

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~*~ CHICKEN TOSTADA WITH PEACH SALSA ~*~

SERVES: 4 ⎪ LEVEL: INTERMEDIATE

Mise en Place

1 pound boneless skinless chicken breasts

1 jar peach chipotle salsa 

2 large avocados

4 eggs

Canola or coconut oil

Corn tortillas

 

Playlist—Chef Soundtrack 

 

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1. MAKE CHICKEN TINGA

Place chicken in a pot and season liberally with salt. Cover with water and simmer for 15 minutes until chicken is cooked though and no long pink. Strain from water and let cool. Shred the chicken with forks or your hands. In a bowl, mix together peach chipotle salsa and shredded chicken. Set aside. 

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2. MAKE TOSTADA

BAKE: bake tortillas on oven rack at 350° for 8 to 10 minutes or until crisp.

MICROWAVE: microwave for 1-2 minutes each side until crisp. Watch carefully, they burn quickly when dry. 

FRY: Pour a quarter inch layer of oil into a pan and bring to medium-high heat. Once sizzling, but not smoking, fry tortillas in the oil. Bubbles should form on the tortilla, otherwise the oil is not hot enough. Fry until golden on both sides. Remove tortilla from the pan, draining the excess oil on a paper towel. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm. Add more oil to the pan as needed. 

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3. ASSEMBLE TOSTADAS

Mash avocado in a bowl with a fork, add salt to taste. Spread on tostada, then top with chicken tinga. 

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4. FRY EGGS

Add oil to a pan and bring to medium heat. Add the egg and fry sunny-side up style. Remove from the pan and cut triangles around the rim to make a sunshine shape. Place on top of chicken tostada and serve.

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~*~ VEGETARIAN VARIATION ~*~

Replace chicken with black beans and corn. In Step 1, drain and rinse 1 (14-ounce) can black beans, and mix with ½ cup corn kernels and Peach Chipotle Salsa. Proceed to the following steps. 

Food for Thought

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