We're making Red Chile Tostadas with Eggs! We're talking creamy, crunchy, drippy, and tangy – the absolutely perfect flavor combination.
This is a brand new recipe that's part of our Spring 2023 SOS series – in other words, EASY recipes! View our full collection of SOS recipes here.
In this post: everything you need for red chile tostadas
ALL RIGHT! Ok ok!
These tostadas are simply my favorite thing on planet Earth right now. These guys are crunchy, drippy, flavorful, salty, and all-around right in your face in the best way.
Here's what's happening:
- a crispy fried corn tortilla
- a layer of refried black beans
- a fried egg cooked in red chile enchilada sauce
- a crisp edge of cheddar cheese around the egg
- a small tangle of pickled red onion on top
- coriander
The combination of flavors and textures is unmatched, plus many of these things can be made ahead or store bought (the enchilada sauce, the refried beans, the tostada if you want). It's my perfect combination of food: something creamy, something crunchy, something spicy, and something drippy and messy to make you feel truly alive.
I've eaten them (cut, keep eating) for ANY meal of the day, which is another reason I love them. It's breakfast, brunch, lunch, and dinner, all in one nice, crunchy package.
I hope you love them as much as I do, and if so, these cauliflower tostadas con queso will be your next stop!
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Description
We're making Red Chile Tostadas with Eggs! We're talking creamy, crunchy, drippy, and tangy – the absolutely perfect flavor combination.
Toast:
Other optional extras:
- Prepare the pickled onions (optional): Slice a red onion very thinly (I use a mandolin for this). Transfer to a jar and add the white vinegar. Fill the rest of the jar with water and add a pinch of salt and sugar. Shake and place in the refrigerator: they will be ready in 30-60 minutes and can remain in the refrigerator for 1-3 days.*
- Fry the tortillas: Heat the oil over medium heat (I use a cast iron for this). Once the oil is hot, fry the tortillas for a minute or two on each side until golden brown and crispy. Transfer to a plate lined with paper towels to absorb excess oil; sprinkle with salt.
- Frying eggs: Clean the pan. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, creating a small pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack eggs directly into center of each pool of sauce; 2 eggs is the most I can fit in my pan at one time. Cook until the egg whites are completely set, 4 to 5 minutes. The sauce will caramelize a little around the edges (so good). Sprinkle a little cheddar cheese around the edges of the eggs in the last few minutes to get a crispy, cheesy edge on the egg.
- Assemble the toast: When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion and/or avocado pieces. SO so good!
Notes
*If you want to store pickled onions in the refrigerator for more than 1-3 days, boil the water first! I always prepare them scrambled, so I never boil them, which is why they shouldn't be stored that long for food safety reasons. But we review them quickly, so it works perfectly for us!
The tortillas need to fry quickly to get crispy, so make sure the oil is hot when you put them in the pan! It shouldn't take more than 3-4 minutes to fry them. I've also found that using corn tortillas out of the fridge makes them chewy instead of crunchy, so I would recommend using room temperature tortillas.
I never reheat my refried black beans because the other elements are hot and everything works for me as is! But if you want, you can cook the beans in the microwave or heat them on the stove.
- Cooking time: 20 minutes
- Category: Dinner
- Method: Frying in a pan
- Kitchen: Mexican inspiration
Keyword: toast, chili enchilada sauce, egg
Can you use ready-made Tostadas?
YES! It would be a huge time saver and very convenient, and that's what this series is all about!
That said, it's hard to beat the taste and texture of a freshly fried corn tortilla, so that's what I usually make!
Can you cook tostadas?
I find that they become too chewy (not crunchy, but rubbery and difficult to eat) once cooked, so I don't recommend it.
How can you make it ahead of time / What do you do with the leftovers?
It works really well for preparing it in segments, just to assemble it until it's time to eat it.
The tortillas will stay crispy and delicious for a day or so after frying (obviously they are better when removed from the pan, but they are still delicious a couple of hours later). And the beans, salsa and pickled onions keep in the fridge!
When I'm ready to make one, I take out all my individual items, fry the egg, and assemble!
How can you make it dairy-free?
Just skip the edge of the cheddar cheese on the egg!
Is it necessary to use “red chile enchilada sauce”?
Frontera's Red Chili Enchilada Sauce is one of my all-time favorite shortcuts – we've used it in numerous recipes like Red Bean and Vegetable Tacos and Red Chili Chicken Tacos.
You don't have to use this exact sauce, but for me it's the clear winner! I buy it on Target and you can also find it on Amazon (affiliate link).
What type of pan works best for this recipe?
I normally use my cast iron to fry tortillas and my Non-stick cumin (affiliate link) for the eggs.
But if you want to do everything in one pan, I also used both types of pan for everything from start to finish. You have options!
