Paleo breakfast tostadas. The phrase is enough to make me weak in the knees. Throw in some crispy carnitas, cumin chili sweet potato mash, avocado, some pickled red onion and a crispy egg, and you are one step shy of heaven. Top with Red Duck organic Taco Sauce and heaven on earth can be achieved my friends. With Cinco de Mayo on a Saturday this year, I just solved brunch for ya.
The shocking lack of breakfast tostadas in the world is something I’m doing my small part to rectify. Basically all Mexican food, with a delicious crispy egg on top, can and should be called breakfast, and this won’t be the last you see from me on this topic!
I tasted Red Duck’s organic taco sauce at the Natural Products Expo (basically a giant convention center filled with all the yummiest, trendiest, make the food world a better place brands and products) and I stopped dead in my tracks. This stuff has SO MUCH flavor. As a (mostly) reformed lover of Taco Bell (I just can’t help it, I love it. Talk about some high-low tastes over here), I needed this sauce in my life. The flavors are so crisp, clean and fresh, and so dang delicious, I knew I’d never need Taco Bell again, Ok I take it back. I still need Taco Bell on road trips and I need zero of your judgment on that!
I reached out to the awesome ladies that run Red Duck (yay women owned and run businesses!) and asked if I could develop a recipe for them (pro bono!) because I needed to find a reason to eat more taco sauce and I want to share this goodness with you.
This recipe came to me in a rare moment of clarity. I was thinking about how I could adapt something tasty – but woefully unhealthy – from the Taco Bell menu and was noodling on the Mexican pizza but not having much luck (god BLESS those innovators at TB). My mom always gets the plain tostada at Taco Bell and then it hit me. Breakfast. Tostadas.
It was shockingly easy to “Paleo-fy” these. With Siete tortillas that I crisped up in a pan to make the tostada shell, we were already off to a strong start. In a stroke of genius (if I do say so myself), I decided that a savory sweet potato mash could take the place of the refried beans, and honestly, I’m pretty sure this recipe will get its own post soon because it was that good. It should not simply shine when you make Paleo breakfast tostadas. It should be on your table year round.
Carnitas were a no brainer bc duh, carnitas. Ditto avocado. The pickled onions help cut through the richness, and the Red Duck Taco sauce takes it over the top. Now, without further ado: Paleo breakfast tostadas.Print
Breakfast? Good. Carnitas? Good. Tostadas? Good. Paleo breakfast tostadas bring together everything good into one delicious dish. Rich sweet potato mash takes the place of beans. Carnitas, a fried egg, and some toppings of your choice and you have one heck of a breakfast tostada.
For the Carnitas
- 4 lbs pork shoulder
- 1 tablespoon avocado oil
- Salt and pepper for the pork
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 Bay leaf
- Juice of one orange
- Juice of one lime
- 1 cup stock
- 1/4 cup minced garlic
- 1 teaspoon salt
For the Sweet Potato Mash
- 3 medium-large sweet potatoes
- 3 tablespoons ghee or butter
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1 package Siete tortillas or other Paleo tortillas
- 2 avocados, sliced
- 1 red onion, sliced (I prefer them quick pickled. Combine 1 cup water, 1/2 cup apple cider vinegar and 1.5 teaspoon salt, heat until salt dissolves and pour hot liquid over onions. Let pickle for an hour or more)
- 8 eggs
- Red Duck Taco Sauce or other hot sauce
Make the Carnitas (I like to use an Instant Pot but you can use a slow cooker)
- Cut pork shoulder into 2 inch chunks and season with salt and pepper
- Heat 1 tablespoon avocado oil using the saute function and sear and brown pork on all sides (I did this in three batches), about 2 minutes per side
- While pork browns, mix together broth, orange and lime juice, garlic, cumin, oregano and salt
- Turn off the Instant Pot and add all the pork back, as well as any juices that collected. Pour the broth mixture over the pork, add the bay leaf and cover and lock with the lid.
- Using the meat/stew function, cook on high pressure for 30 minutes
- Allow pressure to release naturally when done for 20 minutes. Then remove the pork and shred with a fork. Save the liquid that remains in the Instant pot.
- When you are ready to eat the carnitas, turn the oven on broil, and put the shredded pork in an even layer on a baking sheet. Broil 5 minutes, remove, then add a few spoonfuls of the remaining cooking liquid to the pork – toss to coat. Broil 5 more minutes and repeat. Remove when crisp.
Make the Sweet Potatoes
- Preheat oven to 400
- Scrub and clean the potatoes, and cover a large baking sheet with foil
- Peirce the sweet potatoes all over with a knife or fork
- Melt 1 tablespoon of the ghee and brush evenly onto the potatoes
- Bake for 50 minutes at 400 or until super tender inside
- Peel potatoes once cool enough to touch. Add the soft sweet potato to a bowl with the remaining 2 tablespoons ghee/butter and the salt, cumin and chili powder. Using a hand mixer or masher, mash until smooth
Assemble the breakfast carnitas:
- Toast up some tostadas by heating some avocado oil in a skillet over medium high and flipping the tortilla a few times as it crisps
- Spread a layer of the sweet potato mash on the tostada
- Top with carnitas
- Add some avocado slices and pickled red onions
- Fry up a quick egg or two, and top your masterpiece
- Douse with taco sauce or hot sauce and cilantro as desired
I make both the carnitas and sweet potatoes the night before. They are both super easy, but have some inactive cooking time that would make for a long morning if you did this whole recipe at once.