A tostada bowl for brunch makes a fiesta
Mexican food gets me excited about life because it makes every meal feel like a celebration! This is the type of dish that is best enjoyed with others, a full-sized family, brunch with friends, or to have a ‘tostada bowl bar’ at a party. It’s fun to make and utilizes the same ingredients to create different toppings for filling your edible bowl to the max!
Choose 1 of 2 ways to prepare your tostada bowl
View the recipe directions to learn how to make this bowl two different ways:
- Fried
- Baked
What to eat with a tostada bowl (click the text links below)
Repurpose leftover tostada bowls & toppings to make new meals
If you happen to have leftovers, you can mix and match them to create other dishes. For example, leftover…
- Tostada bowls can be
- broken into large pieces for nachos
- crushed to become a crunchy topping for chili
- used as a bowl for salad, chili, or stews
- Guacamole and Chipotle Lime Crema as
- sandwich spread or a dip
- salad dressing or a salad topping
- Pico de Gallo in
- an omelet
- cheese sauce for nachos
Go, get your party on!
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Tostada Brunch Bowl with Chipotle Lime Crema
Next time you have brunch, do a 'tostada bowl buffet'. Fill up a crunchy corn tortilla bowl (fried or baked) with arugula, guacamole, pico de gallo, a runny poached egg, and a zesty Chipotle Lime Crema. Plus, you will save some time because each topping for this recipe uses many of the same ingredients. Party over here!
Ingredients
Tostada Bowl (Option #1 - Deep Fried)
- 6 yellow corn tortillas
- 4 c vegetable oil (for frying)
- Pinch of salt
Tostada Bowl (Option #2 - Oven Baked)
- 6 yellow corn tortillas
- cooking spray
- Pinch of salt
Guacamole (makes 6 servings)
- 3 ripe avocados, peeled and seeded
- 1 tbsp lime juice
- 1 tsp sea salt
- ½ tsp ground black pepper
- 2 garlic cloves, minced
- 1 small tomato, seeded, small dice
- 2 scallions, green part only, finely sliced
- 3 tbsp cilantro, roughly chopped
Pico de Gallo (makes 6 servings)
- 3 medium-sized tomatoes, medium dice
- 1 small white onion, medium dice
- 1 jalapeno, seeded, small dice
- 1 garlic clove, minced
- 2 tbsp cilantro, roughly chopped
- 1 tbsp lime juice
- ½ tsp sea salt
- 1 tsp olive oil, extra virgin
Chipotle Lime Crema (6 servings)
- 3 chipotle peppers in adobo sauce
- 1 garlic clove
- ½ c mayonnaise
- ½ c sour cream
- 2 tbsp lime juice
- ½ tsp sugar
- Pinch of salt & pepper
Eggs
- 6 eggs
- 4 c of water
- 1 tbsp white vinegar
Other Ingredients
- 2 c arugula, washed
- Chopped scallion and cilantro
Instructions
Tostada Bowl (Method 1 - Deep Fried)
In a 2-quart saucepan, on medium heat, bring the oil to temperature. Test it by dropping a small piece of tortilla into the oil. If it immediately begins to sizzle and fries fairly quickly without burning, it is ready. Gently place one tortilla into the oil and hold the bowl of a ladle in the center of the tortilla. Fry until light golden brown. Using tongs, remove it from the oil and place upside down on a paper towel. Repeat for each tortilla.
Tostada Bowl (Method 2 - Oven Baked)
Preheat oven to 375 degrees. Next, wrap tortillas in damp paper towels and place on a microwave-safe dish. Microwave for 30-45 seconds. Take the muffin tin and turn it upside down onto a baking sheet. Spray the tortillas with cooking spray, lightly sprinkle with salt and drape tortillas over muffin cups. Bake for 10-15 minutes until crispy.
Guacamole
In a medium-sized bowl, add avocado, garlic, lime juice, salt, and pepper, and smash together with a fork to desired consistency (slightly chunky is recommended). Next, add the tomatoes, scallion, cilantro, and mix together well. Cover and place in the refrigerator until ready to serve.
Pico de Gallo
In a separate medium-sized bowl, combine all of the Pico de Gallo ingredients. Cover and place in the refrigerator until ready to serve.
Chipotle Lime Crema
In a food processor, add the garlic and pulse until minced. Next, add the chipotle peppers (remove the seeds to reduce spiciness), mayo, sour cream, lime juice, sugar, and all of the adobo sauce. Pulse until smooth. Cover and place in the refrigerator until ready to serve.
Eggs
In a large pot, bring water to a simmer. Add vinegar. Crack an egg into a small bowl and gently tilt the egg into the water. Repeat this step for each egg. Cook them for 3-4 minutes or until the white is set. Remove them with a slotted spoon onto paper towels.
Putting it Together
Gather all of your prepared ingredients. Take a tostada bowl and smear guacamole in the center of the bowl. Next, add a handful of arugula, followed by some pico de gallo, then top with an egg. Add a spoonful of chipotle crema on top of the egg. Garnish with chopped scallion and cilantro. Whew! You did it. Enjoy!
Notes
Recommendations
- The chipotle peppers used in this recipe are La Costena Chipotle Peppers in Adobo Sauce.
Special Cooking Equipment Needed
- Food processor or blender
- Ladle
- Muffin pan
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 495Total Fat: 41gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 205mgSodium: 935mgCarbohydrates: 25gFiber: 9gSugar: 5gProtein: 11g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
