Chorizo, Egg and Cheese Tostadas

Updated: October 7, 2025

Ready In: 25 minutes

Ingredients

• 12 ounces Mexican pork chorizo (casings removed if necessary)

• 2 (15-ounce) cans pinto beans, drained and rinsed

• ½ cup chicken broth

• Kosher salt and freshly ground black pepper (to taste)

• 5 tablespoons canola or vegetable oil (plus additional oil as needed for frying)

• 6 eggs

• 6 tostadas (store-bought or homemade crispy corn tortillas)

• ½ cup finely crumbled cotija cheese or grated Parmesan (freshly grated preferred)

• 1 cup fresh cilantro leaves (chopped if large)

• 2 serrano chiles, thinly sliced (adjust to heat preference)

• Lime wedges (for serving)

• Hot sauce or salsa (homemade or store-bought, for serving)

Preparation

Step 1: Cook the Chorizo

In a large skillet over medium-high heat, add the chorizo. If casings are intact, carefully remove them before cooking. Stir occasionally until the fat renders and the chorizo crisps slightly, about 8–10 minutes. Casings will typically detach naturally; discard any remaining bits.

Step 2: Prepare the Bean-Chorizo Paste

Add the drained pinto beans and chicken broth to the skillet. Cook, stirring frequently, until the beans soften enough to be easily mashed with the back of a spoon, about 3–4 minutes. Using a potato masher or the back of a metal spoon, partially mash the mixture into a thick paste (leave subtle texture for heartiness). Season with salt and pepper, then transfer to a bowl to cool slightly.

Step 3: Fry the Eggs

In a well-seasoned 12-inch cast-iron skillet (or nonstick pan) over medium-high heat, heat the 5 tablespoons of oil. Work in batches: crack eggs into the pan, cooking 1–2 minutes until the whites set. Use a spoon to gently pour hot oil over the egg whites, ensuring even cooking, leaving yolks runny (total cook time per batch: ~5 minutes). Season lightly with salt and pepper. Transfer to a plate and repeat with remaining eggs, adding oil as needed.

Step 4: Assemble the Tostadas

Spread a generous layer of the bean-chorizo paste across each tostada. Sprinkle cotija cheese liberally over the paste. Top with a fried egg, then cilantro leaves and serrano slices. Repeat for all tostadas. Serve immediately with lime wedges and hot sauce/salsa.

Notes & Tips

• Chorizo Selection: In New England, explore Hispanic grocers for regional varieties (e.g., Mexican, Salvadoran, or Guatemalan chorizo); popular brands like "Supremo" or mixed pork-beef blends are widely available.

• Soy Chorizo Alternative: Substitute soy chorizo (e.g., Trader Joe’s) for lower salt/fat; adjust oil use as soy chorizo has less fat.

• Egg Texture: For runny yolks, cook until whites are opaque and set (5 minutes); for fully set yolks, extend cooking time by 1–2 minutes.

• Bean Consistency: Leave partial texture in the paste for depth, or blend briefly for a smoother finish.

Community Comments

Question: What’s a decent Mexican chorizo brand for New England?

Responses:

• BJ: “I used soy chorizo (Trader Joe’s) and loved it—less salty! 1.5 eggs per serving is perfect. My dad would never let me order half an egg, though.”

• User: “Try ‘Supreme’ or Walmart’s pork-beef chorizo (half the price of Supremo). Local Latin grocers have rare cuts too!”

• Another User: “Soy chorizo from Trader Joe’s worked—added extra oil for beans. Fresh chorizo from a Latin market would be even better.”

• Feedback: “Delicious! Used canned refried beans (no mashing), skipped broth (too watery). Monterrey Jack cheese instead of cotija—still great.”

• Comment: “Was a hit! Fresh cilantro and serranos made it zesty. Pro tip: toast tostadas first if using pre-packaged.”

Enjoy your crispy, savory tostadas! 🥑🌶️