While being quarantined with no work and not much to do, I have been spending a lot of time in the kitchen. With that being said, I need some motivation and inspiration to make sure I’m cooking all sorts of different things and go out of my comfort zone. I’ve been following Bon Appetite for a while now and really love seeing all the posts they put up. I recently subscribed to their magazine which I receive every month! This morning I was craving a tostada but wanted to make one I’ve never tired before. I came across the Beet Tostada in their March magazine and I had almost all the ingredients on hand. You can always get recipes and make it your own as you tweak them to your liking or utilize the ingredients you have in your fridge. This is the original recipe https://www.bonappetit.com/recipe/beet-tostadas-with-fried-eggs . Below, you will find my personalized recipe. Be sure to tag me if you try this recipe, I’ll love to see what you guys come up with. #cookitkelly_ @cookitkelly_
Ingridents
- 1 small red beet
- Oil oil
- salt and pepper
- garlic powder, paprika , chili powder
- 6 cloves of garlic
- 1/2 of yellow onion
- 1/2 can of fire roasted tomatoes
- 3 Chili de Arbol
- vegetable oil
- eggs
- tostadas
- oregano
Directions
- Cut beet into 1/4 pieces , cover with EVOO , garlic powder , paprika , salt , pepper and chili powder. Preheat oven to 350 degrees.
- Roast beets in oven for about 15-20mins. Make sure to check them around the 15min mark. You want them to be tender but not too soft.
- Cut your onions in slices set aside. Slice 3 of the garlic cloves and the other 3 cloves. Chop up into very small pieces. Chop up the chili de arbol, making sure to get rid of the stem.
- For the “Salsa de Arbol,” grab a small sauce pan and drizzle some Olive oil, once its hot add in the chili de arbol and the chopped garlic. (Be sure your careful not to make the oil TOO hot because it will splash you and the smell from the chilis can burn your nose. Happened to me . oops ). Once cooked down, add in the 1/2 can of the fire roasted tomatoes and 1/2cup water. Let the sauce cook for about 15-18mins until most of the water is evaporated.
- On another pan, add in about 1/2cup of vegetable oil and set temperature on medium-low.
- When vegetable oil is hot, slowly fry your onions and garlic. Make sure not to throw them in and only a few at a time. Take them out and place over paper bag or paper towels to absorb any extra oil.
- Beets should be ready and can be taken out of oven and set aside.
- Grab your eggs and cook them as you’ll like. I personally did mine over easy which is one of my favorites.
- Grab your tostada and start assembling them. Tostada, beets , eggs, salsa de arbol ,onions and garlic in that order. The Bon Appetite calls for sage which I did not have so I used fresh oregano instead.
