Nothing is better to go with this favorite Latin breakfast than fried plantains
- step-by-step directions
- Olive Oil
- 1 cup Red Onion; chopped
- 3 Cloves Garlic; chopped; plus 2 Cloves Garlic; roughly chopped
- 1 1/2 cups Refried Black Beans
- 6 Fresh Epazote Leaves; finely chopped – optional
- 1/4 pound Mexican Chorizo; out of casings
- 2 Tomatoes; roughly chopped
- 2 Serrano Chiles with Seeds; minced
- 1 bunch Cilantro; chopped to garnish
- 1/2 cup Water
- Kosher Salt
- 1 ripe Brown Plantain
- 1/2 cup Flour
- 1/2 cup Brown Sugar
- 4 Corn Tortillas
- 4 to 8 Eggs
- Queso Fresco; crumbled
- Heat a tablespoon of Olive Oil in a large sauté pan and add the Chorizo. Cook until brown and crisp and then add the Onions and Garlic. Once softened, stir in the Beans, Epazote and cook until heated throughout. Season with Salt and Pepper.
- In a blender, blend together the chopped Tomatoes, 2 Garlic Cloves, Serrano Chiles, 1/2 cup of Water, the other half of the Epazote, half of the Cilantro, and a pinch of Salt. Blend until nearly smooth, retaining a slightly chunky texture. Pour the sauce into a saucepan and cook on medium-high heat until cooked through, bubbly and thick, 4 to 5 minutes. Remove from heat and put into a small bowl, set aside.
- Peel the Plantain and slice it on the diagonal in 1/4 inch thick slices. Whisk together the Flour and Brown Sugar and dust the Plantains with the mixture. Heat 1/4-inch of Olive Oil in a large sauté pan on medium-high heat. Line the pan with the Plantain Slices. Brown on one side, then flip and brown on the other side. Remove the Plantain slices to a paper towel-lined plate, reserving the Oil in the pan.
- In a cast iron skillet, heat 1-inch of Oil on medium-high heat. One at a time, cook the Tortillas. Place a Tortilla in the oil and cook until lightly browned and bubbles are forming in the Tortilla. Flip over and cook until lightly browned on the other side too. Continue to cook until the Tortilla is somewhat stiff. Use tongs to remove to a paper towel lined plate and continue the same process with the other Tortillas. You will need to add more Oil, make sure it heats up before adding another Tortilla to the pan.
- Once the Tortillas have cooked, crack the Eggs into the oil and cook until puffy and crisp. Be careful of splatters.
- Assemble the Dish: Place a Cooked Tortilla (tostada) on a large serving plate. Spread some Beans over the Tostada. Place a Fried Egg or two over the Beans. Line the outside of the Tostada with Fried Plantain and some Chorizo. Put some Salsa over the Egg. Put sliced Avocado on top of that. Sprinkle Crumbled Queso Fresco over everything. Sprinkle everything with the remaining fresh Chopped Cilantro.
Similar categories: Breakfast & Brunch Ingredients Eggs Courses & Meals Breakfast & Brunch Cuisine Mexican
rate this recipe
Pan-Roasted Ribeye with Radishes
Grilled Hot dog with Corn Relish and Pickled Red Onion
Summertime Ambrosia Salad
Baked Brie Bread
Grilled Pork Medallions with Plum Sauce
Grilled Peach Frozen Yogurt Sundae
Pina Colada Pie
Cajun Salmon with Red Beans and Rice
Pork Medallions with Marsala Pan Sauce
Sheet Pan Greek Chicken Salad
Chocolate Pancake Roll