Huevos Rancheros Tostadas

These Huevos Rancheros Tostadas are a good and hearty Mexican-inspired breakfast dish made with fried eggs, salsa, refried beans, and other flavorful toppings served on crispy tostada shells. The best part? They are completely customizable, meaning you can make them spicy or mild, or pile on as many (or as little) toppings as you want. Muy delicioso!

These Huevos Rancheros Tostadas start with a base of crispy tostadas, (toasted or fried tortillas) for a crunch that can be heard around the world. Okay, we're exaggerating. But really, we're all about the crunch.

Next up is a fried egg. Now who doesn't love a fried egg? More crispy edges to go with your crispy tostada. Refried beans are added for a creamy base and the rest is up to you. Like it spicy? Add some Siracha. Like it sweet? Top them with our sweet and spicy pickled red onions. The possibilities are endlessly good!

Here is what you will need to make these breakfast tostadas.

• Corn tortillas we prefer to fry our own, but you can also use store-bought. Look for 6-inch corn tortillas.
• Oil For frying the corn tortillas. We use vegetable oil.
• Eggs Any size.
• Refried beans Canned or homemade.
• Salsa (store-bought or homemade)- Corn salsa is our favorite for this, but tomato based salsas are good as well.
• Shredded cheese (such as cotija or Mexican blend)
• Salt and pepper

Optional Garnishes

• Siracha To give it a little kick.
• Fresh or pickled jalapeños
• Pickled red onions The sweetness of the onions pairs well with the Siracha.
• Chopped fresh cilantro
• Sliced avocado
• Lime
• Sour cream

See the recipe card for quantities.

All you need is a non-stick pan for frying the eggs and tortillas.

Assembling the tostadas

These Huevos Rancheros Tostadas come together in minutes and pack a ton of flavor. Below is a visual guide to assembling the tostadas. See the recipe card for full instructions.

Heat the oil in a non-stick pan over medium heat. Fry the tortillas, one at a time until bubbles form, about 30 seconds to a minute, or until they are golden brown. Flip and repeat on the other side. Remove to a paper towel-lined plate and sprinkle with salt. Set aside until ready to use.

Have ready your toppings and tortillas. Lay out your tortilla.

Start with a layer of refried beans. Spread it out so that it is covering the tortilla.

Next, add your fried egg (or whatever egg you are using). Finish with your remaining toppings (sliced avocado, pickled red onions, cheese, salsa, etc.) Add a drizzle of Siracha and serve with a dollop of sour cream if using.

Helpful hint: If you are serving these to a crowd, set up a "bar" of toppings. fry up your tortillas and eggs and have everyone make their own custom tostada! It's like Taco Night, but maybe we can call it "Tostada Morning" or "Tostada Tuesdays"?

Substitutions and variations

1. Eggs: If you want to make the dish vegetarian or if you're allergic to eggs, you can replace the fried eggs with scrambled tofu. crumble firm tofu and season it with your favorite spices before cooking it in a skillet.
2. Refried Beans: You can substitute refried beans with black beans, pinto beans, or any other type of beans you prefer. You can either use them whole or mash them a bit with a fork to create a similar texture to refried beans.
3. Salsa: Instead of using traditional tomato-based salsa, you can try using a fruit-based salsa like mango or pineapple salsa for a unique twist. Alternatively, you can use a different type of sauce, such as avocado salsa or roasted red pepper sauce.
4. Cheese: Feel free to experiment with different types of cheese. You can use crumbled queso fresco, grated Monterey Jack, or even feta cheese for a tangy flavor.
5. Toppings: Customize the toppings to your liking. You can add sautéed bell peppers, onions, and mushrooms for extra flavor and texture. Chopped scallions, diced tomatoes, or even pickled jalapeños can also be great additions.
6. Avocado: If you're not a fan of avocado or it's not available, you can skip it or replace it with guacamole.
7. Cilantro: If you don't like cilantro, you can omit it or use chopped parsley instead.
8. Sour Cream: Swap sour cream with Greek yogurt.
9. Protein: If you want to add more protein, you can include cooked and crumbled chorizo, shredded cooked chicken, or even leftover grilled steak.

See how customizable these bad boys are?

Keeping leftovers

These tostadas should be made and assembled the day they are made. However, you can fry the tortillas in advance and then cool and store them layered with wax paper or parchment paper in a plastic bag or covered container. They can be left at room temperature for up to one day.

If you are looking to cut down on prep work, then we recommend purchasing tostada shells. That way all you have to do is fry your eggs when you are ready.

Top tip

When frying your tortillas, remove them to a paper towel-lined plate, and continue to layer each one with paper towels to absorb any excess oil and keep them crispy. Don't forget to season your fried tortillas with salt immediately after removing them from the pan for the best taste!

Kitchen questions

Can we use flour tortillas instead of corn tortillas for tostadas?

While corn tortillas will produce the best authentic Mexican flavor for tostadas, you can certainly fry up flour tortillas if that is all you have on hand.

What kind of eggs should we use for breakfast tostadas?

Fried eggs go well with the crispiness of the tostadas, but you can cook your eggs however you want -scrambled, sunny side up, soft-boiled, etc.

Can we bake the tortillas instead of frying them?

Yes! preheat your oven to 375°F (190°C). Lightly brush each side of the tortillas with a thin layer of cooking oil or spray them with cooking spray. Bake on a baking sheet for 8-10 minutes until golden and crispy. Remove to a paper towel and sprinkle with salt.

Huevos rancheros tostada pairings

Whether your topping your tostadas or pairing the solid sip, here are some of our faves!

Ingredients

Makes 4 tostadas

• 4 corn tortillas
• 4 tbsp vegetable oil, plus more if needed for frying (canola, grapeseed)
• 4 eggs
• 1 cup refried beans
• 1 cup Mexican cheese such as cotija, shredded or crumbled
• 1 cup salsa (any kind)
• hot sauce such as Siracha
• sliced avocado, pickled red onions, cilantro, and lime for garnishing
• salt and pepper to taste

Equipment

• non-stick pan or skillet for frying

Method

1. Heat a non-stick skillet over medium heat with oil. When the oil is hot, add the tortillas (one at a time) and fry until bubbles start to form, and they are golden brown on top, about 1 minute. Flip the tortillas and repeat on the other side. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining tortillas.

2. In the same skillet, add 1 tbsp oil or butter. Crack an egg into the pan and fry the egg to your liking (sunny-side up, over easy). Sprinkle with salt and pepper to taste.

3. Warm the refried beans in the microwave or on the stove. Lay out the tostadas and add ¼ cup of the beans to each of the tostadas. Next, add ¼ cup salsa to each.

4. Top each one with a fried egg, followed by the cheese. Finish by adding your toppings (sliced avocado, pickled red onions, jalapenos, sour cream, cilantro, etc.). Drizzle with Siracha sauce and serve with a lime wedge. Eat immediately.