Ole Breakfast Tostada

This spicy breakfast item is for customers craving a zesty start to their day. This dish allows patrons to order to their liking giving them the ability to choose how they would like their eggs cooked along with enabling them to control the temperature of their portions with salsa and pico de gallo served on the side. They can add as much or as little heat to this flavorful dish as they choose.

Ingredients:

Mexican pork chorizo             12 oz.

Fresh, chopped garlic              1 tbsp.

Chopped onion                       8 oz.

Canned, drained and rinsed black beans                   18 oz.

Ground cumin                         ½ tsp.

Ground coriander                    ½ tsp.

Fried, flat 6” corn tortilla                                      8 ea.

Large egg                                8 ea.

Shredded Mexican cheese Blend                                      4 oz.

Simplot Five Alarm Guacamole, thawed                12 oz.                                     

*Approximately 8 servings, 11 ½ oz. each*

Preparation Instructions:

Combine chorizo, garlic and onion in a medium skillet and fry over medium heat until onions become translucent and pork is thoroughly cooked. Add black beans, cumin and coriander to skillet for 5 mins. For each order, place one corn tortilla on a serving plate. Top with 4 oz. of black bean mixture. Place one egg cooked to order over the beans, top with ½ oz. cheese. Place briefly under a broiler to melt the cheese if needed. Finish with 1 ½ oz. Simplot five alarm guacamole on top. Serve with a 2 ½ oz. portion cup of salsa or pico de gallo.