I’m going to need a serious power breakfast to get through my mile long to-do list this week. Sometimes I feel like the universe holds on to all my emails until it knows I’m on vacation then sends them all at once. I was literally gone for 3 days and now my inbox is bursting at the seams. It was all worth it though, getting to catch up with our friends and meet baby Max, but now its time to buckle down and focus.
Let’s talk about this tostada for a second. I know the title of this post says chorizo, but what I really mean is soyrizo. Yes, meat free chorizo. Don’t click away yet! Hear me out! Anyone who has cooked with mexican chorizo before knows that it can quickly become a greasy mess. I swear on my dog’s life that the soyrizo captures real chorizo flavor PERFECTLY without any of the grease. I started using soyrizo a while ago as an experiment to see if The Hubs could tell the difference between it and its meat counterpart. Sure enough, he had no clue, and I’ve been using it ever since. I let him in on the secret, and when I made these tostadas he asked if it was soy. I said yes, and again, he said he could not tell the difference, and gobbled it right up. Just give it a try once, and if you don’t agree, go back to using reglar chorizo.
Spicy Chorizo and Egg Tostada recipe adapted from Fine Cooking
4 6-inch corn tortillas
4 large eggs
Freshly ground black pepper
6 oz. Soyrizo
2 tsp. vegetable oil
1 medium jalapeño, minced
3/4 cup finely chopped white onion
1 medium clove garlic, minced
1 medium tomato, cored, seeded, and chopped
1/2 avocado, halved, pitted, peeled, and sliced
Position a rack in the center of the oven and heat the oven to 400°F. Arrange the tortillas on a baking sheet and spray them on both sides with cooking spray until evenly coated. Bake the tortillas until lightly browned and crisp, turning once halfway through baking, 7 to 8 minutes. (Don’t worry if they’re not perfectly flat.) Transfer to paper towels and sprinkle with salt.
Meanwhile, beat the eggs with 1/2 tsp. salt and a few grinds of pepper in a medium bowl.
Cook the soyrizo in a 10-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spatula, until cooked through and beginning to brown, about 5 minutes. Transfer the soyrizo to a plate and set aside.
Add the oil to a skillet, and swirl to coat. Add the jalapeño and half of the onion and cook, stirring, over medium-low heat until softened, 4 to 5 minutes. Stir in the garlic, and cook until softened, about 1 minute. Pour in the eggs and cook, stirring slowly and constantly with the spatula to break up the curds, until the eggs are set but not dry, about 2 minutes. Remove from the heat and stir in the chorizo.
Place 2 tortillas on each of 2 plates. Top with the chorizo-egg mixture, distributing it evenly, and garnish with the tomato, avocado, remaining onion, and salsa verde. Serve immediately.
1 medium avocado, pitted, peeled and diced
5 tomatillos, roughly chopped
1/4 c. onion, diced
2 serrano chilies, diced
juice of 1 lime
handful of cilantro
pinch of salt
combine all ingredients in a food processor. Pulse until well combined.