Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil
  • 4 corn tortillas
  • 1 tablespoon olive oil
  • 1/2 cup onion (chopped)
  • 3 tomatoes (chopped)
  • 1/2 cup roasted green chile
  • 1 cup chicken broth
  • 2 cups refried beans
  • 4 eggs
  • Queso fresco (optional)

Instruction

  • Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
  • Heat olive oil in a saucepan and sauté onions, for 3 minutes.
  • Add tomatoes and chile, and sauté for an additional 3 minutes. Add chicken broth, stir everything together, and bring to a simmer. Continue to cook until most of the liquid has been absorbed, about 7 to 10 minutes.
  • To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans, top with cooked egg (any style), cooked salsa, and sprinkle with queso fresco.
  • Continue with the remaining servings and serve warm.