Steak, bacon & egg tostadas

Steak, bacon & egg tostadas

Chris Middleton

This one is for the guys entertaining, enjoying a few cold brews and the footy on the television. The recipe combines two crowd pleasers – the flavours of chilli con carne and huevos rancheros.


Quantity Ingredient
1 quantity Tlayudas dough
sunflower oil, for deep-frying
100ml olive oil
200g prosciutto or pancetta, finely sliced
500g fillet steak, cut into 2 cm slices
1/2 tablespoon chilli powder
1/2 tablespoon smoked paprika
1/2 tablespoon ground cumin
330ml amber-style beer
1 teaspoon sugar
2 tablespoon chipotle in adobo, finely chopped, (see Latin Larder)
8 eggs
70g salted ricotta, finely chopped
100ml Pasilla chilli relish
or 100ml Salsa taqueria
250g Braised black beans, to serve

Onion & pepper salsa

Quantity Ingredient
2 red onions, diced
2 poblanos peppers or red capsicums, diced
1/2 bunch coriander leaves, chopped
2 limes, juiced


  1. Roll your dough into 30 g balls. Lightly flour a work surface and roll the dough out into eight 7 cm discs, approximately 1 cm thick.
  2. Half-fill a medium heavy-based saucepan with sunflower oil and heat to 180°C. Carefully lower the tacos into the hot oil and cook for about 3–4 minutes, until crisp and golden brown. Remove using a slotted spoon and drain on paper towel. Lightly season with salt and set aside.
  3. Preheat the oven to 180°C.
  4. Heat the olive oil in a frying pan over high heat, add the prosciutto and fry for 3–4 minutes until nicely browned. Add the steak and spices and continue to fry, stirring, for 2–3 minutes until the meat is browned all over. Remove the beef from the pan and drain on paper towel. Set aside.
  5. Pour the beer into the pan, bring to the boil and cook for 2 minutes, until the liquid has almost evaporated. Add the sugar and chipotle in adobo and cook for 2 minutes until reduced to a coating consistency.
  6. Meanwhile, lightly spray a large non-stick frying pan with oil. Crack the eggs carefully into the pan one by one, spacing them out around the pan, then transfer the pan to the oven and bake for 5–10 minutes, until the whites and yolks are just set. Remove from the oven and leave to cool to room temperature.
  7. For the salsa, mix together the ingredients in a bowl.
  8. To serve, arrange the tostadas on serving plates and top with the warm steak. Use a 6 cm cookie cutter to cut out perfect baked egg circles, then transfer these onto the tostadas using a palette knife. Spoon over the onion and pepper salsa, sprinkle over the ricotta, drizzle over your sauce of choice and serve with black beans.
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