Cinco de Mayo (Fifth of May) commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862. This celebration will include a fusion of Mexican and French dishes.

I am gonna start off with a Breakfast Tostada. I grew up eating these tostadas. Sometimes this dish would be made into a taco.  The taco has scrambled eggs and a corn tortilla.

2 cups cooked drained pinto beans, 1 tablespoon salted butter, 1/4 cup sour cream, 1/8 cup chicken stock, 2 green onions, chopped green part only, 1/2 teaspoon ground cumin, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, 4 slices crispy crumbled cooked bacon, 8 large corn tostada shells, 2 small avocados, peeled and thinly sliced, 1/3 cup finely chopped cilantro, 1 cup shredded goat cheese, 8 over easy eggs, 2 limes cut into 8 wedges.

In a heavy skillet add and melt the butter, add the chicken stock, beans, sour cream, cumin, salt, and pepper.  Get out your potato masher and go to work till everything is warmed and coarsely mashed. Fold in the bacon, taste, add salt and pepper as needed. Remove from thee stove, evenly spread the bean mixture on top of the tostada shells.  Add the avocado slices.  Top with the eggs, cheese, and cilantro.  Breakfast is served your tostadas are delicious and beautiful!

Try the tostada, and the taco then tell me which one you like the best.

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