These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!
delicious tostada chilaquiles.
I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.
We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!
delicious tostada chilaquiles.
There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.
You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/
These are delicious!
Here’s the recipe! Hope you make it soon!
Tostada Chilaquiles
Ingredients
For the Hatch Green Chile Sauce
- 2 tbsp vegetable oil
- 1/2 – 1 medium onion, finely chopped
- 2-3 garlic cloves, minced or grated
- 1 tbsp all purpose flour
- 2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
- 2 cups water
- 1/4-1/2 tsp ground cumin
- 1/4 tsp dried Mexican oregano
- 1/2 tsp salt (or to taste)
For the Tomatillos Sauce
- 4 lbs tomatillos, husked and rinsed
- 1 large jalapeno, stemmed
- 2 cups cilantro leaves and stems chopped
- 1/4 cup garlic cloves
- salt
- pepper
For the Assembly
- 1/4 cup canola oil
- 1 small onion, thinly sliced
- 12 6 inch tostadas
- 4 large eggs
- 1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
- sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish
Instructions
For the Green Chile Sauce
- Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
- Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
- Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
- For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.
For the Tomatillo Sauce
- In a large saucepan, combine the tomatillos and jalapeño 
and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.
For the Assembly
- In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at 
a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to 
a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
- In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
- Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco 
and cilantro sprigs and serve with the remaining salsa.
