Huevos rancheros tostadas are a deliciously tasty recipe indeedy. This was my first time making a tostada (which I think translates to toast or something toasted) that is essentially a corn tortilla that is cooked until crispy. Traditionally the tortilla is fried in oil in a pan, but you can also microwave it, or as seen in the video recipe, we are baking ours.
It’s being topped with a Mexican breakfast inspired huevos rancheros style topping – egg, tomatoes and avocado to name a few, plus a few of my own personal preferences. Here’s how it’s made these quantities make 2…..
First up lets get the tostado bit going. Grab some corn tortillas, place on a baking tray and give a good old coating in sunflower oil with a pastry brush, just dap a little on so the whole surface is coated, turn the tortilla over and repeat the other side. Like I did in the video, you can now season and flavour if you wish with some pepper, salt or other things such as paprika. Alternatively leave as is.
Bake the oiled tortillas on a baking tray in the oven for 4 minutes either side, the oven should be pre-heated to 180c fan or equivalent, see temperature conversion chart. You want them lightly browned and golden in colour, plus they should firm up considerably and be more like a crisp.
For the heuvos rancheros warm the refired beans in a saucepan stirring gently over a low flame and also get a frying pan on a separate flame, warm with a drop of oil and fry an egg or as many as you need.
With those steps done and the other ingredients like tomatoes prepped and chopped you can build this deliciously yummy thing.
Lay down the toasted tortilla, sprinkle on chopped lettuce, then the refried beans that have been warmed, slide on the fried egg, then top with avocado slices, a squeeze of lime, tomato chunks, coriander, chilli and a squeeze of sour cream if you wish – it’s certainly very flexible. Enjoy!