Red Chile Tostadas with Eggs

Why You’ll Love This Recipe

This recipe hits all the right flavor notes—creamy, crunchy, drippy, and tangy. The crispy fried tortillas pair wonderfully with the soft, warm refried beans, while the eggs cooked in enchilada sauce bring a rich, savory element. The optional garnishes, like pickled red onions, avocado, and cilantro, provide a refreshing contrast to the rich flavors, elevating the dish to new heights. Whether you’re cooking for a quick weeknight meal or a leisurely brunch, this recipe is sure to satisfy your taste buds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tostadas:

• 6 corn tortillas

• 1/4 to 1/2 cup avocado oil or vegetable oil for frying

• One 14-ounce can refried beans

• 1 cup red enchilada sauce

• 1/2 cup shredded cheddar cheese

• 6 eggs

Other Optional Extras:

• 2 tablespoons cilantro

• 1 avocado

• Pickled red onions

Directions

1. Make the Pickled Onions (optional): Slice a red onion very thinly. Transfer the slices to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of salt and sugar. Shake and place in the fridge. The onions will be ready in 30-60 minutes and can stay in the fridge for 1-3 days.

2. Fry the Tortillas: Heat the oil over medium heat in a cast-iron pan. Fry the tortillas for 1-2 minutes on each side until they are golden and crispy. Transfer to a paper towel-lined plate to absorb excess oil, and sprinkle with salt.

3. Fry the Eggs: Wipe the pan clean and return to medium heat. Add a few tablespoons of enchilada sauce to the pan, creating small pools for each egg. Crack the eggs into the pools of sauce (about 2 eggs per pan). Cook for 4-5 minutes until the whites are completely set, and the sauce caramelizes around the edges. In the last few minutes, sprinkle cheddar cheese around the eggs for a crisp, cheesy edge.

4. Assemble the Tostadas: Layer your tostadas starting with a crispy tortilla, followed by a spread of refried beans, and then a fried egg. Sprinkle with salt, cilantro, pickled onions, and chunks of avocado.

Servings and Timing

• Servings: 6 tostadas

• Total Time: 20 minutes

Variations

• Vegetarian Option: Skip the eggs and replace them with sautéed vegetables like bell peppers, onions, and zucchini for a lighter variation.

• Meat Lover’s Twist: Add seasoned ground beef on top of the beans for a heartier version.

• Cheese Swap: Use different types of cheese, such as Monterey Jack or Cotija, for a different flavor profile.

Storage/Reheating

• Storage: Store the fried tortillas separately from the toppings to maintain their crispiness. The assembled tostadas are best eaten immediately, but you can store leftover ingredients in the fridge for up to 2 days.

• Reheating: To reheat, place the tortillas back on a skillet for a few minutes to crisp them up again. You can also reheat the refried beans and enchilada sauce in the microwave or on the stovetop before assembling.

FAQs

1. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer. However, corn tortillas are typically crispier and more traditional for tostadas.

2. Can I make the pickled onions in advance?

Yes, you can make the pickled onions ahead of time. They can be stored in the fridge for up to 3 days if made with cold water, or longer if you use boiled water to preserve them.

3. Can I use store-bought enchilada sauce?

Absolutely! If you don’t have time to make your own, store-bought enchilada sauce will work just fine.

4. Can I make the refried beans from scratch?

Yes, homemade refried beans are a great option. You can make them using cooked pinto beans or black beans for a more personalized taste.

5. How do I prevent the tortillas from becoming soggy?

To avoid sogginess, fry the tortillas quickly in hot oil and drain them well on paper towels. Make sure the refried beans are not too hot when assembling the tostadas.

6. Can I freeze leftover tostadas?

While the fried tortillas can be frozen, the toppings are best enjoyed fresh. Freeze the tortillas separately, and reheat them in a hot pan when you’re ready to eat.

7. How do I prevent the eggs from breaking while frying?

To prevent the eggs from breaking, crack them carefully into the hot sauce pools. Make sure the sauce isn’t too hot when cracking the eggs, as this can cause the whites to become too firm and crack.

8. How spicy is the enchilada sauce?

The level of spice depends on the brand of enchilada sauce you use. You can always choose a mild or extra-spicy sauce based on your preference.

9. Can I use another type of cheese?

Yes, you can use any cheese that melts well, such as Monterey Jack, mozzarella, or Cotija, for a different twist.

10. How long do the pickled onions last?

Pickled onions can last in the fridge for up to 3 days if made with cold water. Using boiled water can extend the shelf life to about a week.

Conclusion

Red Chile Tostadas with Eggs are a flavorful and satisfying dish that’s easy to make and perfect for a variety of occasions. The combination of crispy tortillas, creamy beans, savory eggs, and tangy enchilada sauce makes each bite absolutely delicious. Customize the toppings with your favorite extras, and enjoy a meal that’s sure to impress!