Ingredients (Serves 2–3):
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4 corn tostada shells (or fry your own)
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1 cup refried beans (black or pinto)
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1 ripe avocado, sliced
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1 cup cooked short rib, shredded (leftover braised short ribs work great)
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2–3 eggs, cooked over-easy
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1/4 cup salsa (your fave red or green)
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2 tbsp crumbled Cotija cheese
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Fresh cilantro, chopped
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1 lime, cut into wedges
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Salt & pepper, to taste
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Optional: hot sauce
Instructions:
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Warm the beans:
In a small saucepan over medium heat, warm the refried beans. Add a splash of water or a drizzle of oil if they’re too thick. -
Heat the short rib:
In a separate pan, reheat the shredded short rib until warmed through and slightly crispy at the edges if you like. -
Cook the eggs:
In a non-stick skillet, cook your eggs over-easy—firm whites with runny yolks. Season with a pinch of salt and pepper. -
Assemble the tostadas:
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Spread a generous layer of refried beans on each tostada shell.
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Pile on the warm short rib.
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Add a few slices of avocado.
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Gently top with the over-easy egg.
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Drizzle with salsa.
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Sprinkle Cotija cheese and chopped cilantro over the top.
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Finish with a squeeze of lime and a dash of hot sauce if you’re into heat.
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