Pork Carnitas Breakfast Tostada

I made this pork carnitas breakfast tostada because I had leftover Chipotle’s carnitas from the night before and had dreams of this delicious tostada. I used a crispy tostada shell along with some of the leftover carnitas, black beans, pickled jalapenos, and taco fixings, along with an egg to make this delicious pork carnitas breakfast tostada. I devoured my tasty breakfast in minutes and I am looking forward to making it again with the last of the leftovers tomorrow.

How to Make a Pork Carnitas Breakfast Tostada

Link for Chipotle’s Carnitas (Copycat Recipe)

Link for Taqueria Style Pickled Jalapenos and Carrots

Heat the crisp tostada in a skillet over medium heat for a couple of minutes on both sides, until warmed through. If using regular soft corn tortilla, coat both sides of the corn tortilla with cooking spray. Place the tortilla in a hot skillet over medium-high heat, pressing it flat, and cook for 3-4 minutes on each side, or until golden brown and crisp. Remove from the skillet and place on a paper towel to drain.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan. Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

Place the cooked tortilla on a plate then add some of the warm carnitas and a sprinkling of black beans. Place the egg on top followed by some pickled jalapenos, tomatoes, green onions, and queso fresco. Season with sea salt and freshly cracked pepper, to taste. Serve with salsa and sour cream, if desired. Enjoy!

Pork Carnitas Breakfast Tostada

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Breakfast

Cuisine: Mexican

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Small skillet

Ingredients

• 1 crispy corn tostada or 1 soft corn tortilla
• 1 egg
• ½ cup leftover carnitas heated (click link up above for recipe)
• ¼ cup black beans heated
• Pickled jalapenos (click link up above for recipe)
• Baby tomatoes halved
• Green onions sliced
• Queso fresco crumbled
• Sea salt and freshly cracked pepper to taste
• Salsa if desired
• Sour cream if desired

Instructions

• Heat the crisp tostada in a small skillet over medium heat for a couple of minutes on both sides, until warmed through.
• If using regular soft corn tortilla, coat both sides of the corn tortilla with cooking spray.
• Place the tortilla in a hot skillet over medium-high heat, pressing it flat, and cook for 3-4 minutes on each side, or until golden brown and crisp.
• Remove from the skillet and place on a paper towel to drain.
• Heat a small skillet that is coated with cooking spray over medium heat.
• Crack the egg into the pan.
• Once the white of the egg is no longer transparent, add the water to the pan and cover it with a lid.
• Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.
• Place the cooked tortilla on a plate then add some of the warm carnitas and a sprinkling of black beans.
• Place the egg on top followed by some pickled jalapenos, tomatoes, green onions, and queso fresco. Season with sea salt and freshly cracked pepper, to taste.
• Serve with salsa and sour cream, if desired. Enjoy!

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