Do you ever sometimes get tired of eating pancakes and eggs for breakfast and brunch, week after week? Don’t get me wrong, I love me some flapjacks and eggs but sometimes I just need something a bit more tasty and a lot more exciting. Who can eat the same thing over and over again without ever getting bored of it? Unless it’s French fries we’re talking about, then that’s another story. There’s no need to be eating pancakes every single morning of your life. Because of this yearning, I’m always on the look out for new and interesting breakfast dishes. The perfect recipe to wake us up and get us prepared to tackle the day. It’s like everyone always says, breakfast is the most important meal of the day, so we should really take our time making dishes we can be passionate about. Don’t you agree?
I’ll never say no to a tostada. Plain and simple, I end up eating more tostadas in a month than I do anything else. Tostada Tuesdays are so much better than Taco Tuesdays, if you ask me. And if you haven’t tried it for yourself then you’re missing out and it sounds like a personal problem. You need to remedy that situation right away. Lucky for you I just happen to have these breakfast tostadas for your viewing/making/eating pleasure. The one component that really takes this dish further is the homemade chicken chorizo. I love chorizo but sometimes it feels super heavy to me, what with all of the spices and fat, so I happen to really love this homemade chicken chorizo as an alternative. Add some scrambled eggs (or cooked white rice) to the chorizo and just like that, you have a delicious breakfast or brunch dish that’ll impress just about anyone, including yourself. I’m here to tell you that making homemade Mexican chorizo is actually very easy to whip up. Sure, there are a lot of spices that go into the meat to give it that traditional chorizo flavor, but it’s totally worth it. It’s health(ier) and the best part is that you can store the uncooked chorizo in an airtight container in the fridge and cook it as you need it. You’ll have chicken chorizo tostadas, tacos, burritos, and breakfast sandwiches all the time.
Grinding up a big batch of it will be the best decision you’ll make all week. Making spicy waffles and layering them with all sorts of taco toppings will be the next best series of decisions in your life. Don’t fight it, just dust off that waffle iron and get to cooking some breakfast for yourself. There’s nothing wrong with eating these tostadas all alone. In fact, it’s probably for the better since you won’t have to share. It’ll be our secret, just between the two of us. The only thing that should be on your mind right now is how many tostadas you’ll be eating. It’s great to have an end goal to get you going.
We’re going to start by making our chicken chorizo. Add the chicken along with the onions, garlic, dried chili peppers (that we’ve rehydrated, peeled and seeded), oil, vinegar and all the spices and seasonings to a bowl of a food processor.
**Tip: I’m using a combination of chicken breasts and thighs for this recipe. I like the idea of having this be a “healthier” chorizo so that’s why I’m using the white meat. At the same time, we still need that little bit of fat and flavor, so that’s why I’m including the little bit of thighs as well.**
Blend until completely chopped and evenly combined. You want it to look like a paste.
Transfer the chorizo to an airtight container and place in the fridge for at least 2 hours.
**Tip: Okay, you can totally use it right away BUT the longer it sits, the more flavorful it’ll become. It’s best to blend the chorizo the night before and allow it to sit in the fridge overnight (or a few days ahead). Basically what I’m saying is that if you don’t have that time to allow it to rest, it won’t be the end of the world.**
While it rests, let’s turn our attention to the waffle tostadas. We start by making the spicy cornmeal waffle batter.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and chili powder. Then make a well in the center of the bowl and pour in the melted butter, eggs, maple syrup and buttermilk.
Mix until smooth and lump free. Add in the pickled jalapeños, lime zest, and lemon juice and stir until evenly combined.
Heat a waffle iron and lightly grease it with cooking spray. Add a quarter cup of batter in the center of the iron and close it. Cook until golden brown. Once cooled, cut out the waffles with a round 4 inch cookie cutter.
**Note: If you don’t want to cut the waffles into smaller rounds, you can totally leave them whole and serve one large waffle tostada per person instead.**
**Tip: If you do decide to cut them out, save the waffle scraps in a large food storage bag and keep them in the freezer for another dish that I’ll tell you about soon.**
Tostadas are usually crunchy and crispy so it’s important that we try to get that same texture with our waffles. To achieve this, place the waffle circles on a wire rack and pop them in a 350ºF for about 5 to 10 minutes or until a bit dried out and crispy.
Let’s cook up some of that chicken chorizo now.
Heat a large skillet until super hot and then drizzle in a tiny bit of vegetable oil. Add the chicken chorizo and begin breaking it down with a wooden spoon. Cook until crumbled and browned.
**Note: The recipe makes quite a bit of chicken chorizo. You can thank me for this later. Don’t cook it all, just cook what you’re going to eat and keep it in the fridge (in an airtight container) for up to 1 week. You can also divide it among small food storage bags and keep them in the freezer.**
Add the eggs to the browned chorizo and cook until no longer runny but still soft.
Gather some of the other toppings together. Fresh cilantro, sliced radishes, diced tomatoes, sliced avocado, lime wedges, refried black beans and cotija cheese.
**Note: Cotija cheese is a dry salty Mexican cheese that pairs perfectly with these flavors. If you can find it in the store, then for sure use it. If you can’t, swap it out for cheddar or pepper jack.**
**Tip: We’re already taking that extra step by making homemade chorizo and the waffles, so take a little help from the store and get canned beans. No one will even notice since the chorizo will knock their socks off anyway.**
Take a spicy crunchy waffle tostada and spread it with some of the refried beans. Top with the chorizo eggs, and then sprinkle on whichever toppings you love.
The real reason why I like to cut out the waffles into smaller circles is because I like that I can eat six and not feel guilty because six waffle tostadas are like one large waffle, right? I’m sure that’s how it works. Don’t tell me otherwise. I don’t want to know.
Because of the eggs, I’m saying these are perfect for breakfast, but it doesn’t necessarily mean that they’re only meant to be eaten first thing in the morning. They’re perfect for brunch (especially brunch with a Good Morning Margaritas) and lunch and dinner as well. So basically, you can eat this all day long and it’ll be a-okay in my book, just as long as margaritas are involved.
The great thing about this recipe is all the chicken chorizo you’ll have to spare for later in the week. You can cook it up as you need it and stuff it into breakfast burritos or my favorite way, mixed with cooked rice. It’s delicious and reminds me of my childhood. I still love eating rice with everything and so if you’ve never had it with chorizo before you’re seriously missing out. In fact, go ahead and try it with some of your leftover chorizo. You’ll love it. Enjoy!
- 1 pound boneless chicken breast, cut into chunks
- 1 pound boneless chicken thighs, cut into chunks
- ½ yellow onion, diced
- 4 garlic cloves, chopped
- 3 guajillo (Mexican red dried chillies) peppers, rehydrated in hot water
- 3 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons ancho chili powder (or 2 tablespoon paprika mixed with 1 teaspoon cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon ground thyme
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup coarse ground cornmeal
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 1 teaspoon cayenne pepper
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- ¼ cup maple syrup
- ½ cup pickled jalapeño
- 1 teaspoon lime zest
- 1 tablespoon lemon juice
- 1 (14 oz) can refried black beans
- 6 large eggs
- sliced radishes
- fresh cilantro
- 1 avocado, sliced
- 2 tomatoes, diced
- ¼ cup cotija cheese, crumbled
- hot sauce
- To make the chorizo, combine all of the ingredients (removing the skin and seeds from the peppers) in the bowl of a food processor. Pulse until smooth and has the texture of paste. Transfer to an airtight container and store in the fridge for at least 2 hours or overnight. Can be kept in the fridge for up to 1 week.
- To make the waffles, in a large bowl combine the dry ingredients. Make a well in the center and pour in the buttermilk, butter, eggs, and maple syrup. Stir until smooth and lump free. Fold in the pickled jalapeños, lime zest and lime juice.
- Heat a waffle iron and lightly grease with cooking spray. Pour in ¼ cup of batter in the center, close the iron and cook until golden brown and crispy. Transfer to a wire rack and allow to cool. Continue making waffles until batter is done. Cut out small circles with a 4-inch cookie cutter and return to wire rack. Bake in a 350℉ oven for about 5 to 10 minutes or until dried and crispy.
- Heat a skillet over high heat and add a tablespoon of vegetable oil. Add in ¾ cup of the chorizo and begin the break it down with a wooden spoon. Cook until browned and crispy. Add in the six large eggs and cook until no longer runny.
- Reheat the refried beans in a skillet. To assemble the tostadas, spread the beans onto the waffles, top with chorizo eggs and then garnish with avocados, radishes, tomatoes, cilantro, hot sauce and cotija cheese. Eat immediately. Enjoy!
- Uncooked chorizo will keep in fridge in air tight container for up to 1 week.
- yields: about mini 10 tostadas