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I Love this Texas Chili.

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Let’s make some Texas chili that we grew up with but with real dried chile that originated from Mexico! Although I could never duplicate the amazing flavors of Mexico, using some of their techniques like dried chiles just shows us how the spices should be prepared and taste.

Texas Chili
Texas Chili

This recipe for my Texas Chili is exactly what we all need these next few days with the frigid temperatures that we have coming our way. Plus, this recipe is with dried chiles from Mexico that you can find from your local grocery store. If you haven’t cooked with dried chiles but don’t understand how; this recipe will teach you so that you can start taking advantage of these beautiful ingredients of Mexico.

By the way, you don’t have to serve this with Fritos like I did. Just loved how beautiful it all came together for a delicious dish.

These are some of my favorite toppings for this Texas Chili.

  • Avocado
  • Cotjia cheese or cheddar cheese
  • Cilantro
  • Green onion
  • Red onion
  • Sour cream
  • Chopped Jalapeno
  • Crushed tortilla chips or crumbled cornbread or Fritos if you’re classy! Frito Pie for the win!
  • Did I miss anything?
  • Ketchup? I don’t know but a lot of folks love it.

What do you need to make this so good Texas chili!

  • 1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
  • 3 dried ancho chiles, stems and seeds removed
  • 3 dried pasilla chiles, stems and seeds removed
  • 2 cups very hot water (I brought it to a boil on the stovetop)
  • 1 tbsp salt, divided use
  • 1 tbsp ground black pepper, divided use
  • 4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
  • 1 cup stock (beef or chicken) or water (I actually just used water)
  • 4 cloves garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 15 oz can unsalted crushed tomatoes
  • 2 tbsp sweet paprika (I used a sweet smoked paprika)
  • 1 tbsp cumin
  • 2 tsps dried mexican oregano
  • 1-3 tsps cayenne (optional)
  • 1/2 cup masa harina

Sometimes I make chili with spices, but this chili starts with dried chiles which I really like. There’s just something about using actual dried Chile that adds warmth and depth to the dish! If you aren’t familiar with these chiles, here’s a photo and a bundle on Amazon only if you can’t find chiles in your local grocery stores.

https://amzn.to/4gY99oh

Although I didn’t use Guajillo in this recipe, they are the sister (in my lowly opinion, they are similar) to the New Mexico Hatch Red Chile, just milder….not as bitter. I really like the Guajillo chile. So buy the bundle. I’ll show you how to use them.

Below is my Brisket Chili. I have so many mixed emotions about these recipes. The base that’s develped from the dried chile or the base that was develped from the cut of beef which happened to be brisket. Of Course.

Texas Brisket Chili
Texas Brisket Chili

That’s a later story but in the meantime, here’s the recipe. amazing texas smoked brisket beans.

But, All Hale to the Texas Chili that taste like what I grew up with made by my father who was a master cook in my mind. My Mom was a master cook also made a beautifully planned out Southern meal daily in the 1950’s.

Here you go! Let me know what you think.

Texas Chili

Instant Pot Texas Chili

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Course: dinner, Lunch, texmex
Cuisine: American, Texmex
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup beef tallow, lard, bacon fat of vegetable (if you must) I used lard.
  • 3 dried ancho chiles, stems and seeds removed
  • 3 dried pasilla chiles, stems and seeds removed
  • 2 cups very hot water (I brought it to a boil on the stovetop)
  • 1 tbsp salt, divided use
  • 1 tbsp ground black pepper, divided use
  • 4 lbs beef, either chili-grind beef or beef chuck roast cut into bite size pieces
  • 1 cup stock (beef or chicken) or water (I actually just used water)
  • 4 cloves garlic, peeled
  • 1 small onion, peeled and quartered
  • 1 15 oz can unsalted crushed tomatoes
  • 2 tbsp sweet paprika (I used a sweet smoked paprika)
  • 1 tbsp cumin
  • 2 tsps dried mexican oregano
  • 1-3 tsps cayenne (optional)
  • 1/2 cup masa harina

Equipment

  • Instant Pot or other Pressure Cooker

Method
 

  1. Melt the tallow or lard in a large pan over medium-high heat either in the Instant Pot or in a separate skillet. Briefly fry the chiles until fragrant, about 10 seconds on each side. Remove the chiles to a blender or food processor (leaving the seasoned fat in the pan), cover with the very hot water, and let steep while you sear the meat. (Use a spoon or tongs to push the chiles down into the hot water if they’re not completely submerged.)
  2. Season the beef with two teaspoons each salt and pepper. Sear the meat in the leftover chile oil over medium-high heat until well-browned, about 6 minutes total. (You may have to work in batches, depending on the size of your pan.) When all of the meat is browned, add it to the Instant Pot if you used a separate skillet up to this point.
  3. Add the stock or water to the pan and use a metal spatula or a wooden spoon to scrape the browned bits off the pan. Add this liquid to the Instant Pot.
  4. Add the garlic and onion to the blender and blend until nearly smooth. I wanted to strain the chile becasue sometimes there's skin left so I placed a strainer over the Instant Pot and poured the chili paste into the strainer and pressed with a back of a spoon, scraping the bottom of the strainer occasionally until there's nothing left in the strainer but the skin residue. Discard the residue.
  5. Add the crushed tomato, 1 teaspoon salt, 1 teaspoon pepper, paprika, cumin, dried oregano, and cayenne (if using) to the Instant Pot. Seal the lid and run the high pressure setting for 40 minutes. Manually release the pressure.
  6. Carefully open the Instant Pot and scoop out about a cup of the chili’s liquid into a heat-safe bowl. Whisk in the masa harina and add this mixture back into the Instant Pot. Stir to combine; the chili should thicken slightly.
  7. Serve with whatever chili accompaniments you like best. I listed several we like in the body of this post!

Bob Armstrong Dip – You will love this TexMex favorite!

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Bob Armstrong Dip
Bob Armstrong Dip

Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

Bob Armstrong Dip
Bob Armstrong Dip

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

Bob Armstrong Dip
Bob Armstrong Dip

what do you need for this recipe?

For the Meat:

  • Ground beef
  • Red or green bell pepper
  • onions
  • celery
  • garlic powder
  • cumin
  • chili powder (my addition)
  • salt
  • pepper

For the Guacamole:

  • Ripe Avocados
  • Juice of a lemon or lime
  • Granulated garlic powder
  • vegetable oil
  • Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

  • Celery
  • Red bell pepper
  • White onion
  • Poblano pepper (I used jalapeno)
  • Roma tomato
  • American Cheese
Bob Armstrong Dip
Bob Armstrong Dip

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

Bob Armstrong Dip

More appetizers:

chicken lettuce wraps

Spicy Chicken Lettuce Wraps
Spicy Chicken Lettuce Wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

Print Recipe
Course: Appetizer
Cuisine: Texmex
Ingredients Method

Ingredients
  

  • 8 oz ground beef
  • 1/4 cup white onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1 stalk celery, finely diced
  • 1/2 tsp granulated garlic (plus more to taste)
  • 1/2 tsp ground cumin (plus more to taste)
  • 1/2 tsp chili powder (plus more to taste)
  • salt and pepper to taste
For the Queso
  • 1 stalk celery
  • 1/2 1/4 white onion
  • 1 large jalapeno (seeded if you like)
  • 1 roma tomato
  • 1/4 red bell pepper
  • enough water to cover the above ingredients
  • American Cheese
  • I added juice from pickled jalapenos and a pinch of cumin
For the Guacamole
  • 2 avocados, peeled and pits removed
  • juice of 1/2 lemon or lime or to taste
  • 1/2 tsp granulated garlic
  • salt and pepper
  • 1 roma tomato, finely diced (optional)

Method
 

For the Meat
  1. Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
    Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
    Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.
For the Queso
  1. To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
    Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
  2. How to assemble
  3. Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
    Enjoy!

No Beans! Essential Texas Brisket Chili

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Texas Brisket Chili This Texas Brisket Chili has "No Beans". That is because we don't eat beans in our chili in Texas. Truth. We do like lots of toppings like cheese, onions, jalapenos, sometimes sour cream and even guacamole. So good!
Texas Brisket Chili

This Texas Brisket Chili has “No Beans”. That is because we don’t eat beans in our chili in Texas. Truth. We do like lots of toppings like cheese, onions, jalapenos, sometimes sour cream and even guacamole. So good!

There are so many dishes we make with our chili. Enchiladas, Chili Cheeseburgers, just a bowl of chili, nachos, chili cheese fries and a topping for a brisket sandwich, you know, brisket on brisket! Oh, yum!

Texas Brisket Chili
Texas Brisket Chili

No Beans! Essential Texas Brisket Chili

My go to meat for chili in the past was “chili meat” which is a large ground beef…I guess like hamburger, but ground large. I still use that, but a while back I started making my Texas Brisket chili with the flat of a whole brisket and it is so good. The flavor of the brisket itself, along with the fat that adds additional flavor combined renders an amazing chili. The flat is the lean end of the brisket, unlike the point, so you’re not having all that fat, just enough to add so much flavor!

Texas Brisket Chili
Texas Brisket Chili

Chili requires either whole dried chilies or a chili powder. I like to use a mild to medium New Mexico Red Chile powder I always have on hand. The last time I purchased was on line from “Made in Mexico”. Here’s a link if you are interested: http://www.madeinnewmexico.com/. I buy mild and medium because they both usually have a little kick. I do have some hot right now, but it is really hot.

Texas Brisket Chili
Texas Brisket Chili

Before I give you this Texas Brisket Chili, here’s a link for a burger I made with this leftover chili!

Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

No Beans! Essential Texas Brisket Chili

Here’s the recipe! Hope you make this! It is so good!!

Texas Brisket Chili

No Beans! Essential Texas Brisket Chili

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Servings: 6 servings
Course: Appetizer, dinner, Lunch, Main Course, mexican
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 slices thick cut bacon
  • 3-4 lb the flat of a beef brisket, trimmed and cubed into 1/4 inch pieces
  • salt, pepper and onion powder for liberally sprinkling on the meat while browning
  • 2 cups white onion, small diced
  • 5 garlic cloves, finely minced
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 3 1/2-4 tbsp Chili powder ( I use New Mexico red chili powder, if not use a good Texas chili powder)
  • 1/2 tsp dried thyme
  • 1 tsp Mexican oregano
  • 1 quart beef broth (not heavily salted, or your chili will be too salty. If you use beef bullion cubes, omit the salt in the first step of sprinkling the meat while browning)
  • 1/2 cup strong black coffee
  • 28 oz can whole tomatoes, in juice
  • Garnish with your choice of shredded cheddar cheese, chopped onions, jalapenos, sour cream, Fritos, avocado, etc.

Method
 

  1. For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes.
  2. In a large stock pot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
  3. Increase the heat to medium high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will insure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
  4. Season liberally with salt, pepper, and onion powder while browning to season the meat.
  5. Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
  6. In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
  7. Add in all of the spices and stir into the onions. Cook 2 minutes.
  8. Add the pressed garlic and stir. Cook 1 minutes.
  9. Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
  10. Open the tomatoes, and using your hands break them up as you add them to the pan. Add tomato juice to the pan.
  11. Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 c. beef broth as necessary.
  12. Finish off with fresh tabasco pepper sauce if desired.
  13. Top with any and all of the toppings your prefer! Enjoy!

easy skirt steak tostados with Texas’ #1 requested rotel dip.

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Skirt Steak Tostados
Skirt Steak Tostados

When I say these Skirt Steak Tostados are easy I really mean that they are really easy. There is nothing difficult about this recipe. I do marinate the skirt steak overnight or for at least 4 hours. Other than that, getting your grill ready is probably the hardest.

These are so good though. I bought the tostado shells from my grocery store, layered them with homemade refried beans…easy, then I top with the sliced skirt steak, drizzle with the rotel dip, then garnish with lettuce, tomatoes and avocado. That is it! and… they are delicious.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

Grilled Skirt Steak
Grilled Skirt Steak

I marinate the skirt steak in a mixture of soy sauce, extra virgin olive oil, lime juice, chopped garlic, onions and jalapeno. I do not buy the tenderized skirt steak but you can. If you marinate and cut across the grain this is so tender and delicious without buying tenderized which is more expensive.

We like medium to medium rare because, especially with a cut of meat like skirt, you don’t want to overcook or it will be tough. I said this earlier, be sure you cut across the grain. Skirt steak usually comes in long strips. After they are cooked, I stack them, cut them down the middle, stack again, then turn them clockwise or counter clockwise, doesn’t matter, as long as you will be cutting across the grain, and with a shar knife I slice into strips.

Skirt Steak Tostados
Skirt Steak Tostados

easy skirt steak tostados with Texas’ #1 requested rotel dip.

Grilled Skirt Steak
Grilled Skirt Steak

I cook my skirt on a grill. When I can’t cookoutside I have an indoor gas grill on my stove. If you don’t have either, this Lodge cast iron grill works perfectly. It will give you the char you want and some great grill marks: https://amzn.to/2O51N6h

Here’s my recipe for fajitas using skirt steak…another favorite in our home! https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Skirt Steak Fajitas!
Skirt Steak Fajitas!

I used rotel dip which is super popular in Texas, because I had some already made. Any queso will work. The basic rotel I used is 1 pound velveeta cheese and 1 can rotel tomatoes and green chile.

This is a rotel dip below that has beef and other ingredients which is delicious! For these tostados you may not want queso with beef, maybe you do, but this is a delicious recipe for game day or a get together. Here’s a link for this Beef queso https://the2spoons.com/oh-so-good-beef-queso-dip/

Beef Queso Dip

I used refried beans that I had made from pinto beans. You can use canned refried beans if you like. Here’s the recipe for my refried beans. https://the2spoons.com/pinto-beans-for-refried-beans/

Pinto Beans for Refried Beans

To make the refried beans I just heat a little oil, add the beans, using a bean masher, I mash them to the consistency I want, adding some of the bean juice or water as you go. Then I just adjust the seasoning. Here is the bean masher I use, which is one of my favorite kitchen tools!

easy skirt steak tostados with Texas’ #1 requested rotel dip.

Here’s the recipe for the tostados! Enjoy

Skirt Steak Tostados

Print Recipe
Servings: 2 servings
Course: Main Course
Cuisine: Mexican, Texmex
Ingredients Method

Ingredients
  

  • 1 lb skirt steak
  • 4 tostados (you can make by frying until crisp a corn tortilla flat in hot oil, turning until done)
  • refried beans (canned or homemade, see link in the post)
  • rotel dip (recipe follows)
  • shredded lettuce for serving
  • diced tomato for serving
  • sliced avocado for serving
For the Marinade
  • 1/2 cup soy sauce
  • 1/2 cup extra virgin olive oil or vegetable oil
  • juice of 2 limes, and keep them to throw into the marinade
  • 4 cloves garlic, chopped
  • 1/2 onion, sliced
  • handful of cilantro
  • black pepper
  • pinch of salt (the soy sauce is salty, so not too much salt)
For the Queso
  • 1 lb Velveeta cheese
  • 1 can diced tomato and green chile (I use Rotel)

Method
 

  1. Combine the soy sauce, oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
  2. Remove the steak from the marinade. When your grill is ready, add the steak.
  3. Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. I cook for about 3 minutes on the first side , then about 2 minutes on the other side. If you like it medium or well, continue cooking longer. When ready, remove, tent with foil and allow to rest for about 15 minutes. Slice your steak across the grain.
  4. Warm your tostados according to package directions. Place 2 tostados on each plate. Spread with a layer of refried beans. Place a little skirt steak on each tostado, top with some of the Rotel Dip, then add the lettuce and tomatoes. Enjoy!
For the Queso
  1. Add the Velveeta cheese to a microwave safe bowl along with the can of Rotel tomatoes. Cook for one minute, stir and repeat until the dip is completely melted and hot.

#1 – delicious guacamole!

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Guacamole
Guacamole

I love Guacamole! Last night we had fajita’s, which I’ll post later, and I made guacamole. If you don’t have a molcajete, you need one. I’ve had this for years. It is really heavy, I hate dragging it out of the cabinet, but it makes the best guacamole ever. It is a volcanic rock mortar and pestle and these have been around for thousands of years. This is similar to mine: https://amzn.to/2Yy6fAK.

delicious guacamole!

Guacamole

I start this deliciousness by placing my garlic and some jalapeno in the bottom with some salt. The salt helps break down the garlic and pepper. I mash and break up until a paste has formed. I then add some chopped onion and I break up just a little but I don’t form a paste with the onion. I kind of like a couple of chunks of onion in mine. Then I add my avocado and stir to combine with the avocado, onion and jalapeno. I add the juice of one lemon or lime, salt and pepper to taste. Taste before you add salt because if you added salt when you were breaking up your ingredients you don’t want to over salt. I then add fresh chopped tomatoes and some chopped cilantro! That’s it and so good.

If you don’t have a molcajete you can do the same in a shallow bowl allowing you to break up ingredients with a fork. You can also use a food processor and use the pulse. I do think that breaking up these ingredients and making a paste allows the flavors to meld and you don’t have big chunks of onion, jalapeno or garlic.

Guacamole

delicious guacamole!

I have a simple recipe that just has lemon juice, garlic powder, salt and pepper. This is good especially when you want a quick recipe and you have avocados you need to use. Here’s the link for that recipe: https://the2spoons.com/my-ever-so-easy-guacamole/.

Easy Guacamole

I served my guacamole with fajitas as I mentioned before and here is the link for my delicious fajitas: https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Skirt Steal Fajitas!

Charro Beans were another side dish and here is the link for those: https://the2spoons.com/love-these-charro-beans/

Charro Beans
Charro Beans

Here’s the recipe!
Enjoy!

Guacamole

Guacamole

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Course: Appetizer, Salad
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3-4 avocados
  • 1 jalapeno, stemmed and seeded, sliced (just use half if you don't want it too hot)
  • 2 tbsp onion, diced
  • 2 garlic cloves, diced
  • juice of one lemon
  • 1 tomato, diced
  • handful of cilantro, chopped
  • salt and pepper to taste

Method
 

  1. Place the jalapeno and garlic in the molcajete if using or in a shallow bowl and add a pinch of salt. Mash the garlic and jalapeno with the salt to make a paste.
  2. Add the onion and mash a little but don't completely break up. Add the avocado and combine. Add your lemon juice, stir and check your seasoning. Add salt and pepper as needed.
  3. Add your diced tomatoes and chopped cilantro. Serve immediately or store in an airtight container in the refrigerator. I find that a container that doesn't leave too much room after your guacamole works the best or keeps it from getting brown on top quicker. Enjoy!

Quick & Spicy Breakfast Tostadas – Great for Dinner too!

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Spicy Breakfast Tostadas
Spicy Breakfast Tostadas

Everyone knows I love breakfast and these Quick & Spicy Breakfast Tostadas will not disappoint! Layered with black beans, breakfast sausage, chile con queso, then topped with a fried egg and homemade guacamole! The absolute best breakfast!

Spicy Breakfast Tostadas

I used store bought tostadas which makes this breakfast even easier. I used the brand from HEB which is Mi Tienda by HEB. I purchased the Amarillas yellow corn but they have red also. Here’s the link for those https://www.heb.com/product-detail/mi-tienda-amarillas-yellow-tostadas/2275018.

See the source image

This brand from Walmart is good too: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=17804102&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCharras-Corn-Tostada-12-3-oz-Pack-of-8%2F17804102.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Bob Armstrong Dip
Bob Armstrong Dip

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Here’s another breakfast recipe from the blog:https://the2spoons.com/easy-brisket-breakfast-burritos/.

Brisket Breakfast Burritos
Brisket Breakfast Burritos

Spicy Breakfast Tostadas

Print Recipe
Course: Breakfast
Cuisine: Mexican, Texmex
Ingredients Method

Ingredients
  

For the Black Beans
  • 1 tbsp vegetable oil

  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely
  • 1 jalapeno, finely chopped
  • 1 15 oz can black beans, rinsed
  • 2 tbsp fresh lime juice
  • salt and pepper to taste
Queso
  • 3 tbsp unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 large poblano chile, chopped
  • 3 jalapenos, finely chopped
  • 2 garlic cloves, grated
  • 2 medium tomatoes, chopped
  • salt
  • 2 tbsp all purpose flour
  • 1 1/2 cups milk (or more depending on the thickness you desire)
  • 1/2 lb Monterrey Jack cheese, grated
  • 1/2 lb medium or sharp cheddar cheese, grated
  • 1/4 lb velveeta
For the Guacamole
  • 3-4 avocados
  • 1-2 Serrano or jalapeno chile, seeded and finely chopped
  • 2 tbsp diced white onion
  • 2 garlic cloves
  • juice of 1/2 to 1 lemon (I just taste after I add a little)

  • 1 Roma tomato, diced
  • salt to taste
  • fresh ground pepper (optional)
For the Tostadas
  • 2 Crispy Tostadas of your choice (see blog content for suggestions)
  • Black Beans
  • Queso
  • 2 servings of breakfast Sausage browned and crumbled
  • guacamole
  • 2-4 eggs fried sunny side up

Method
 

For the Black Beans
  1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

  1. If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash.  At this point, it is pretty much done but you want to add your lemon and salt to taste.  After you get your seasoning and lemon as you want it, add the tomatoes and combine.  Store refrigerated until ready to use.  

For the Queso
  1. Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados
  1. Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!