Chorizo O'Brien Breakfast Tostados
Submitted by: Dawno33
Crisp corn tortillas are topped with a cooked mixture of chorizo, onion, green bell pepper, and frozen shredded hash browns, then with scrambled egg, diced tomato and shredded cheese. A seasoned tomato sauce is spooned over the stack to serve.
Ingredients
- Sauce:
- 1 can (15 oz) tomato sauce
- 2 tablespoons dried minced onion flakes
- 2 teaspoons chili powder
- 2 teaspoons minced garlic
- dash cumin
- salt & pepper to taste
- Filling:
- 6 oz chorizo sausage, casings removed
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 1/2 cups frozen shredded hash browns, thawed
- 8 corn tortillas (6-inch)
- Vegetable oil for frying
- 6 eggs
- 1 large tomato, chopped
- 1 cup cheddar or Mexi-blend cheese, shredded
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Method
In a small saucepan over medium heat, stir together the tomato sauce, onion flakes, chili powder, garlic, cumin and salt & pepper. Bring to boil; reduce heat and simmer on low, stirring occasionally for 10 minutes. (The sauce can be made a day or two ahead of time and reheated.) Meanwhile, in a medium skillet over medium heat cook sausage, onion, green pepper and hash browns until sausage is cooked through and crumbly and hash browns are browned, about 10 minutes. Set aside and keep warm. In a medium skillet or deep fryer, heat about 1/2-inch of oil to 350 degrees. Fry corn tortillas until golden brown, turning once. Drain on paper towels. In a small bowl, beat eggs. Pour into a well-greased medium skillet and cook over medium heat, scrambling until desired level of doneness. To assemble tostados, place corn tortillas on serving plates. Divide the sausage mixture between the 8 tortillas. Repeat with the scrambled eggs, tomatoes and cheese. Spoon about 2 Tablespoons of the warm sauce over each tostada and serve immediately.
Notes:
Number of Servings: 8
Submitted by: Dawno33 ( See all of Dawno33 Recipes )
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