Sunday Brunch: Breakfast Tostadas | WGN TV
Crosby’s Kitchen Executive Chef Dan Harris joins us in the studio to prepare her signature breakfast toasties.
8 pieces Tostada Shell
½ pound Mexican chorizo
½ pound diced bacon raw
1 cup Spanish onions, small cubes
2 cups black beans cooked
½ cup Rotel tomatoes/chilies
2 tablespoons chipotle in adobo
½ teaspoon jalapenos, diced
1 tsp coriander chopped + 1 tbsp for garnish
Salt to taste
2 cups Cotija cheese
2 avocados, Cut 1/2″ thick
olive oil as needed
Hot sauce to taste
For the beans
In a large skillet, skip the Mexican chorizo and bacon over low-medium heat. When the meat begins to brown, stir constantly and scrape the bottom of the pan to avoid sticking. When the meat is golden brown and crispy, drain. reserve fat.
Return 1 cup oil to skillet and sauté onions over medium-high heat until translucent. Add black beans, rotel, chipotle in adobo and bring to a boil. Reduce to a simmer and cook until dry, 20-25 minutes.
Return the jalapeno and cilantro and the crispy flesh to the bean mixture. Stir and season to taste. keep hot.
Add a little olive oil to a coated pan and cook the egg, sunny side up. Reservations
Spread 2 tablespoons of the spicy chorizo bean mixture on each tostada bowl.
Sprinkle with ¼ cup Cotija cheese and bake until cheese is melted.
Add ¼ sliced avocado to each tostada.
Garnish with sunny side egg, cilantro and sprinkles of your favorite hot sauce.
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Chicago, Il 60657
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https://wgntv.com/morning-news/sunday-brunch-breakfast-tostadas/ Sunday Brunch: Breakfast Tostadas | WGN TV