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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.
SERVING SIZE: 2 Portions
|Mexican Original® Yellow Corn Tostada Shells|
Refried Black Beans
Eggs, cooked, scrambled
Fire Roasted Corn Kernels
Red Onion, small, diced
Plum Tomato, seeded and diced
Cilantro, fresh, chopped
Garlic, fresh, minced
Guajillo Chili Powder
Cotija Cheese, crumbled
Mexican Crema or Sour Cream
Chili Hot Sauce
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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