Breakfast Tostada

Breakfast Tostada

Yield: 12 entrée portions

Ingredients:

Directions:

  1. Heat griddle to 350°F.
  2. For the sauce, heat oil and sauté garlic until softened.
  3. Add spices and cook for 20-30 seconds until fragrant and not burnt.
  4. Add tomato paste and cook 20-30 seconds until deep red and fragrant.
  5. Add puréed roasted tomatoes and chicken stock, bring to a simmer.
  6. Cook at a low simmer for 15-20 minutes until slightly thickened.
  7. Season with kosher salt and keep warm.
  8. For plating:
    • 1 Don Pancho Red Chipotle Flour Tortilla, warmed on griddle
    • ½ cup Mexican cheese blend, shredded
    • ¾ cup Spanish rice
    • 4 oz Smoked chicken meat
    • 1 oz Roasted tomato sauce
  9. Roll burrito tightly and top with 3 oz Roasted Tomato-Guajillo Sauce, ¼ sliced avocado, sliced, and cilantro for garnish
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