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Pork Carnitas Breakfast Tostada

Pork Carnitas Breakfast Tostada

I love using leftovers to make some sort of breakfast and I couldn’t wait to make a breakfast tostada with the Chipotle’s carnitas copycat recipe. I had crispy tostada shells in the cupboard and used 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 breakfast in minutes and I am looking forward to making it again with the last of the leftovers tomorrow.

Pork Carnitas Breakfast Tostada

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

Pork Carnitas Breakfast Tostada

Pork Carnitas Breakfast Tostada

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 1
Author: Pam - For the Love of Cooking

Ingredients

  • 1 crispy corn tostada or 1 soft corn tortilla
  • 1 egg
  • 1/2 cup leftover carnitas heated (click link up above for recipe)
  • 1/4 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 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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7 Comments

  1. We love to have leftover shredded meat to turn into Mexican dishes and yours looks delicious especially with “along with an egg”

  2. Sounds good to me. I have a friend who looks aghast at using leftovers! Guess she throws things out!!! We have them most of the time as I cook big meals meant to last for several days! Enjoy your weekend, Diane

  3. I’d leave out the peppers, but this looks like a winner of a breakfast!