Beet Tostadas With Fried Eggs | Recipe Cart
“Many think Mexican food is heavy and meat-forward,” says Rick Martinez, “but that came with Spanish colonization. Before, it was mostly vegetables. I tapped in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Saucepan
- Paper towel
- Nonstick skillet
- Spoon
- Spatula
- Tongs
- Slotted spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1½ lb. red beets (about 2 large), peeled, cut into ¼" pieces
- 2 garlic cloves, finely grated
- 2 Tbsp. ancho chile powder
- 1 tsp. crushed dried oregano, preferably Mexican
- 1 tsp. paprika
- ¾ tsp. ground cumin
- ½ tsp. freshly ground black pepper
- 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
- 2⅓ cups plus 3 Tbsp. vegetable oil, divided
- 1 large white onion, halved through root end, sliced ¼" thick
- 6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact
- ⅓ cup sage leaves
- 6 6"-diameter corn tortillas
- 6 large eggs
- Salsa de Árbol (for serving)
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