Description
Crispy breakfast tostadas topped with creamy guacamole, sliced hard-boiled eggs, and a drizzle of spicy chile de arbol salsa, perfect for a quick and satisfying morning meal.
Ingredients
Tostadas
- 6 flat tostada shells (packaged) or 6 corn tortillas
- Vegetable oil for frying (about 1 cup, enough for 1/4 inch depth)
Toppings
- Guacamole (about 1 cup)
- 3 hard-boiled eggs, peeled and sliced
- Chile de arbol salsa or salsa of your choice (to taste)
- Optional garnishes (such as chopped cilantro, sliced radishes, or cotija cheese)
Instructions
- Heat the oil: In a heavy skillet, pour enough vegetable oil to reach about one-quarter inch depth. Heat the oil over medium-high heat until hot but not smoking, about 3 to 5 minutes.
- Fry the tortillas: Fry the tostada shells or corn tortillas one at a time in the hot oil for 20 to 40 seconds on each side, or until they become crisp and golden brown. Use tongs to carefully flip them. Remove and drain on paper towels to remove excess oil.
- Assemble the tostadas: Spread a generous layer of guacamole onto each fried tostada shell. Arrange the sliced hard-boiled eggs evenly on top of the guacamole.
- Add salsa and garnish: Drizzle each tostada with chile de arbol salsa or your preferred salsa for a spicy kick. Add any optional garnishes such as chopped cilantro, sliced radishes, or crumbled cotija cheese if desired.
Notes
- You can substitute packaged tostada shells to save time; just skip the frying step.
- Adjust the amount of salsa based on your preference for spice.
- Try different toppings like fresh avocado slices, chopped onions, or shredded lettuce for extra texture.
- Store any leftover fried tostadas in an airtight container to maintain crispness.
