Chorizo Shrimp and Egg Tostada

Breakfast is, without question, my favorite meal of the day. But on most days breakfast is nothing more than a glass of orange juice and the occasional bagel, as we’re running out the door. So when the weekend comes around I can’t help but take advantage of the extra time to make and enjoy a good morning meal. For this dish, inspiration came in the form of leftover dinner ingredients. A few days ago we had queso fundido with chorizo and shrimp tacos. Leaving us with plenty of Mexican ingredients in the fridge; it was only natural what direction breakfast would take. The smokiness from the paprika in the chorizo and the sweet buttery notes from the shrimp go well in any dish, but add eggs, a crispy tostada and a touch of fresh cilantro and what you’re left with is a breakfast you wish you would have made more of.

Ingredients

¼ lb ground chorizo

¼ lb shrimp

4 eggs

1 tbs butter

1 tbs sour cream

2 corn tortillas fried

vegetable oil for frying

paprika for dusting

grated cotija cheese

chopped cilantro

salt + pepper

For the Chipotle Crema

½ cup Mexican crema (sour cream works)

½ lime juiced

1 tbs chipotle adobo

Instruction

For the chipotle crema, mix the ingredients and add salt and pepper to taste.

In a medium, deep skillet, heat a ¼ inch of oil until hot. Fry the tortillas until golden and crisp. Drain on a paper towel and dust lightly with paprika. Bring a pan to medium-high heat and add the chorizo. When the chorizo starts to brown remove it from the pan and set aside. Season the shrimp with salt and pepper; and cook in the pan with the chorizo drippings. When the shrimp are cooked through add the chorizo, stir and transfer to a bowl. Add butter to the pan, beat the eggs, season with salt and pepper and cook. Stirring constantly, when the eggs begin to firm up add the sour cream and continue to stir until the desired doneness is reached.

To assemble the tostada, place the tortilla on the plate, top with the eggs, shrimp, and chorizo. Finish with the chipotle cream, grated cotija cheese and chopped cilantro.