Chorizo, Egg and Cheese Tostadas

Preparation

1. Step 1

   In a large skillet, heat the chorizo over medium-high. Cook, stirring occasionally, until the fat is rendered and chorizo is crisp, about 8 minutes.

2. Step 2

   Add beans and chicken broth to the skillet. Cook, stirring, until beans can be easily smashed with the back of a spoon, about 3 minutes. Using a potato masher or the back of a spoon, smash the beans and chorizo into a paste. Taste and season with salt and pepper, then transfer to a bowl and set aside. 

3. Step 3

   In a large (12-inch) well-seasoned cast-iron or nonstick skillet, heat the oil over medium-high. Working in batches if needed, crack the eggs into the pan. Cook, occasionally tilting the pan toward you and spoon the hot oil over the whites, until whites are cooked through and the yolks are still runny, about 5 minutes. Season with salt and pepper. Transfer to a plate. (If frying eggs in batches, add more oil as needed.)

4. Step 4

   Spread a layer of the bean-chorizo mixture onto a tostada. Generously coat with cotija. Top with a fried egg, cilantro and serrano chiles to taste. Repeat with the remaining tostadas. Serve with lime wedges and hot sauce or salsa.