Chorizo & Egg Tostadas

Crispy tortillas, savory Denmark Foods Chorizo, creamy beans, and a perfectly cooked egg make this a breakfast worth slowing down for. Finished with avocado, cotija cheese, and fresh cilantro, these tostadas are packed with flavor and easy enough for any morning of the week.

INGREDIENTS

• 1 pound Denmark Foods Chorizo

• 1 large onion, finely chopped

• 2 tablespoons vegetable oil, divided

• 6 large eggs

• Salt and freshly ground black pepper, to taste

• 6 corn tortillas

• 1 cup refried beans, warmed

  For Serving

• 2 avocados, diced

• ½ cup crumbled cotija cheese

• Fresh cilantro

• Salsa or hot sauce, optional

• Lime wedges, optional

DIRECTIONS

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the Denmark Foods Chorizo, breaking it into crumbles as it cooks. Cook for 5–8 minutes until browned and fully cooked.
   Add the onion and continue cooking until softened, about 5 minutes. Remove from heat and keep warm.

2. Heat the remaining tablespoon of oil in a skillet over medium heat. Cook the corn tortillas for 1–2 minutes per side until lightly crisp and golden. Transfer to a paper towel-lined plate.

3. Cook the eggs to your preference. For a look similar to the photo, fry them sunny-side up until the whites are set and the yolks remain runny.

4. Spread a layer of warm refried beans onto each crispy tortilla. Top with the chorizo mixture and a fried egg.

5. Finish with diced avocado, cotija cheese, and fresh cilantro. Serve immediately with salsa, hot sauce, and lime wedges on the side.