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Huevos d'Elena (aka Huevostadas)
Huevos d'Elena (aka Huevostadas)
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Mexican-inspired breakfast tostadas: seasoned beef and potatoes on crisp shells, topped with egg and cilantro.
Ingredients:
  • 1 potato, diced
  • 0.5 pound lean ground beef
  • 0.5 cup diced yellow onion
  • 2 tablespoons diced red bell pepper
  • 1 clove garlic, minced
  • 0.5 cup salsa
  • 1 teaspoon chili powder
  • 0.25 teaspoon ground cumin
  • seasoned salt to taste
  • ground black pepper to taste
  • 1 teaspoon olive oil, or as needed
  • 4 eggs
  • 4 crispy tostada shells, warmed
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • In a large pot, cook the potato in salted water until tender, about 10 to 15 minutes. Drain before using.
  • Preheat a large skillet over medium-high heat. Brown beef with onion, red bell pepper, and garlic until cooked through, about 5 to 7 minutes. Drain excess grease. Stir in potato, salsa, chili powder, cumin, seasoned salt, and pepper. Heat gently until warmed through, about 3 to 5 minutes.
  • In a skillet over medium heat, sizzle eggs in olive oil until beautifully golden on both sides, which should take about 3 minutes each.
  • Arrange the tostada shells on a plate, heap each with the beef-potato mixture. Crack and place 1 egg on every tostada, then garnish with fresh cilantro.

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