adapted from Bon Appetit
This recipe requires some time with your stove but it's so unique that we couldn't resist including it this week! If you make this recipe let us know in the facebook group what you thought!
1 lb. red beets (about 2 large or a few medium), 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
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 or jalapenos, quartered lengthwise, leaving stems and seeds intact
6 6"-diameter corn tortillas
6 large eggs
Place a rack in middle of oven; preheat to 350°. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1½ tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35–45 minutes.
Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet.
Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet.
Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt.
Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, an salsa of your choice.