Rancheros Breakfast Tostada

Rancheros Breakfast Tostada [with Demo]

It’s Not Toast, It’s Tostada

As the consumer trend of dining out for breakfast develops, the demand for innovative offerings is on the rise. Customers are looking for more than eggs and toast. With awareness of global ethnic and culinary diversity on the rise, Latin American cuisine is sweeping the industry and the breakfast category is no exception.

It may simply translate as “toasted”, but a Tostada breakfast is a dish bursting with creative possibilities.  Tostadas, combined with inspiration from the popular Huevos Rancheros, is a breakfast offering sure to attract and delight customers.

Get started with this step by step video

 

Rancheros Breakfast Tostada
Tostada topped with corn elote salad, fried egg, ranchero sauce, and chipotle-agave bacon with avocado and radish garnish.
Servings
4
Servings
4
Rancheros Breakfast Tostada
Tostada topped with corn elote salad, fried egg, ranchero sauce, and chipotle-agave bacon with avocado and radish garnish.
Servings
4
Servings
4
Ingredients
Spicy Quick Pickled Radish
Tostadas
Ranchero Sauce
Chipotle-Agave Bacon
Corn Elote Salad
For Serving
Servings:
Units:
Instructions
Spicy Quick Pickled Radish
  1. Heat ancho pepper, water, vinegar, honey, salt, peppercorns, cumin seeds and mustard seeds in saucepan to a boil over medium-high heat; remove from heat and let cool slightly. Place radishes in a heat-proof container; pour vinegar mixture over radishes. Cover and refrigerate.
Tostadas
  1. Deep-fry tortillas at 350°F until golden brown and crisp, about 4 minutes, turning once; drain on paper towel-lined sheet tray.
Ranchero Sauce
  1. Spread tomatoes, garlic, jalapeño and onion on sheet tray; broil on high until tomatoes start to blister and blacken, about 10 minutes, turning once. Cool slightly; remove and discard tomato skins. Pulse garlic, jalapeño and onion in a food processor until finely chopped. Add salt, oregano, cumin, tomatoes and juices on sheet tray; purée while gradually adding chicken stock. Cook tomato mixture in a saucepan over medium-high heat until reduced by 1⁄3, about 10 minutes. Hold warm in a steam table. Makes about 2 cups.
Chipotle-Agave Bacon
  1. Bake bacon in single layer on a parchment-lined sheet tray at 375°F for 8 minutes; drain off bacon fat. Stir agave nectar and chipotle powder in a bowl; brush onto both sides of bacon. Bake at 325°F until crisp and caramelized, about 12 minutes; cool and chop.
Corn Elote Salad
  1. Toss all ingredients in a bowl. Makes about 1½ cups.
For Serving
  1. heat 1 tablespoon oil in a nonstick sauté pan over medium-low heat. Crack 1 egg into pan; cook undisturbed until the white is set and yolk is runny. Place 1 tostada shell on serving plate; top with a portion of the Corn Elote Salad and fried egg. Top with a portion of each the Ranchero Sauce, Chipotle-Agave Bacon, radishes, avocado; garnish with lime wedge and microgreens.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Dried Ancho Pepper #097575

Apple Cider Vinegar #305611

Honey #306362

Kosher Salt #340657

Black Peppercorns #036670

Cumin Seeds #037006

Brown Mustard Seeds #036377

Medium Red Radishes #097714

Corn Tortillas #041881

Roma Tomatoes #097797

Garlic Gloves #097207

Jalapeño Peppers #029206

White Onion #097490

Salt #340620

Dried Oregano #036390

Ground Cumin #036361

Chicken Stock #289336

Thick-Cut Smoked Bacon #011021

Agave Nectar #034737

Chipotle Powder #038737

Sweet Corn #146624

Cotija Cheese #039637

Fresh Cilantro #097142

Mayonnaise #032751

Limes #096208

Ancho Chile Powder #017467

Cayenne #036416

Vegetable Oil #370862

Large Eggs #032434

Medium Avocado #097077

Radish Microgreens #036925

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