Nixta Taqueria’s Chef Edgar Rico brings you a breakfast tostada that comes together in just 30 minutes.
For the salsa macha, stem and deseed the dried chiles.
Place a high-sided 8-Quart Stock Pot over high heat and allow it to get hot. Pour in the oil and when the first wisps of smoke are visible, add chiles. Then add the peanuts, pecans, and sesame seeds. Cook, stirring frequently, until everything is golden brown. Add Mexican oregano and remove from heat. Add garlic. Let cool to room temperature, 5-10 minutes.
Add vinegar and salt to chile mixture. Transfer the cooled mixture to a food processor and blend until smooth. This will make about 4 cups of salsa.
For the tostadas, heat a Carbon Steel comal, griddle, or Frying Pan over medium-high. Add tortillas a cook, flipping occasionally, until well toasted on both sides and texture becomes rigid. Alternatively, bake in a 325F oven for 15-20 minutes.
For the soft scrambled eggs, whisk eggs in a medium bowl. Heat a large Non Stick Frying Pan over medium-high. Add 4 Tbsp. cold cubed butter and heat until just melted but not browned.
Reduce heat to medium and add eggs. Cook, stirring constantly with a Wooden Spoon or silicone spatula, moving the pan on and off the heat, until eggs are just thickened, creamy, and small curds begin to form, about 3–4 minutes total.
Fold in 2 Tbsp. chives and season with salt and pepper to taste. Fold in remaining 2 tsp. butter.
To assemble, divide eggs among tostadas and top with raclette.
Broil just until cheese is melted, about 20 seconds.
Transfer tostadas to plates and top with salsa macha, additional chives, and flaky sea salt.