Breakfast Tostadas with Queso Fresco
Freshly made corn tortillas, cheese and salsa all pair together to create this masterful breakfast tostada. You’re gonna think you’ve died and gone to heaven when you bite into these breakfast tostadas.
Ingredients
For the Queso Fresco:
1 gallon whole milk, not ultra pasteurized
1 tsp calcium chloride 33% liquid solution (food grade)
1/2 cup lime juice
2-3 tsp salt or to taste
For the Corn Tortillas:
3 cups Maseca
3 cups water
1 tbsp salt
For the Breakfast Tostadas:
1 lb queso fresco
4 eggs
4 large onion rings
1 can black beans
2 pounds pork chorizo
4 ounces Salsa Queen Red Chili Salsa
2 tbsp Salsa Queen Pico Salsa
4 Corn Tortillas
2 tbsp Salsa Queen Creamy Jalapeño
Instructions
1
To make the Queso Fresco: Add the calcium chloride solution to the milk and heat the milk to just under a simmer (gently stir the milk preventing it from scorching). There should be “wofts” of steam coming off the top but not boiling.
2
Once the milk has has reached about 190 degree’s (step one) stir in the lime juice. Remove the milk from the heat and let it sit for 30 minutes to the curds form. If the whey is still really cloudy, add 1 tbsp white vinegar and stir into the milk, let sit for another 15 minutes to for the curds.
3
Place a strainer in a large bowl and using a fine mesh strainer, lined with a lint free cloth or cheese cloth, strain the curds and way, catching the curds in the strainer and the whey in the bowl.
4
Once the curds are cool enough to handle, mix in salt to taste. Place them in a form of some kind, cover with plastic wrap and place a weight on top of them to further press out excess whey. I put mine in the refrigerator overnight for this process and the next day use my delicious queso fresco.
5
To make fresh corn tortillas: To your food processor, with the dough attachment on, add the Maseca, water and salt. Pulse everything together until its combine into a soft dough and let the machine knead it for about 1 minute.
6
Remove the corn tortilla dough from the food processor. Remove about a golf ball size portion of dough, roll into a smooth pan and flatten into a corn tortilla. I use a corn tortilla press, but you can roll, flatten between to pans or even cutting boards.
7
Once flattened, pan fry until cooked (about 2 minutes on each side). Heat about 1 inch of oil in a pan and deep fry the corn tortillas until they are crispy, remove and set aside until ready to assemble the breakfast tortillas.
8
Pan fry the chorizo until cooked, add the can of black beans (liquid too) and the Salsa Queen Red Chili Salsa, stir everything together and bring to a simmer. Set aside until ready to assemble.
9
Heat a non-stick pan on the stove and lightly spray with vegetable spray. Place the onion rings into the pan and crack the eggs into the onion rings. Sprinkle the eggs with salt and pepper. I simply cover the pan with some aluminum foil and steam them sunny side up.
10
To assemble the breakfast tostadas, spoon a portion of the chorizo bean mixture onto the tostada, place the sunny side up onion ring egg on top. Over the eggs, spoon some Salsa Queen Pico and Creamy Jalapeño Salsas and crumble some of the fresh queso fresco over the top. Repeat to assemble remaining breakfast tostadas.
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