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Elote Breakfast Tostada Stack Recipe
From food stands along streets in Mexico comes the Elote Breakfast Tostada Stack. Mexican Original® Yellow Corn Tostada Shell are layered and stacked with refried black beans, elote corn pica, Jimmy Dean Fully Cooked Pork Sausage Patties, scrambled eggs, cotija cheese and a sriracha lime crema. Make this Stack a menu staple.
Ingredients
SERVING SIZE: 2 Portions
2 ea. | Mexican Original® Yellow Corn Tostada Shells |
4 oz. | Refried Black Beans |
4 ea. | |
4 ea. | Eggs, cooked, scrambled |
2 oz. | Fire Roasted Corn Kernels |
2 Tbsp. | Red Onion, small, diced |
2 oz. | Plum Tomato, seeded and diced |
1 Tbsp. | Lime Juice |
1 tsp. | Salt |
2 Tbsp. | Cilantro, fresh, chopped |
2 tsp. | Garlic, fresh, minced |
1 tsp. | Guajillo Chili Powder |
2 tsp. | Cotija Cheese, crumbled |
2 oz. | Mexican Crema or Sour Cream |
2 tsp. | Lime Juice |
2 tsp. | Chili Hot Sauce |
Directions
Step 1: Preheat oven or toaster oven to 400°F. Place the tostada shells on a baking sheet and heat up in the oven until hot, about 4-6 minutes total. Hold the chips in a warm, dry environment.
Step 2: Heat up the refried black beans according to manufacturer’s instructions.
Step 3: Combine the fire roasted corn kernels, red onion, tomato, 1 Tbsp. lime juice, salt, half of the cilantro, minced garlic and guajillo powder. Mix well and set aside.
Step 4: Combine the Mexican crema or sour cream with 2 tsp. lime juice and sriracha. Mix well and set aside.
Step 5: Cook the scrambled eggs.
Step 6: Assemble the dish: On warm plates, spoon 2 tablespoons of refried black beans, add 4-5 chips atop the refried black beans. Top those with 2 more tablespoons of refried black beans, one Jimmy Dean® Sausage Patty, ¼ of the scrambled eggs, ¼ of the elote corn pico and ¼ of sriracha lime crema. Repeat to create a second layer on each plate. Garnish with remaining chopped cilantro and serve immediately.
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Application Uses
MEAL
Breakfast
CUISINE
Mexican
MAIN INGREDIENTS
Sausage
Tostada Shells
