Jul 13 2026
Restaurants›Santo Cielo›Pan Ranchero Tostado Recipe

Pan Ranchero Tostado Recipe

Inspired by Santo Cielo
Time1h
Serves2

pita flat bread, beans, scrambled eggs, linguica, blackened avocado, crema & queso, pickled fresno

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Ingredients

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Pita Flatbread

Beans

Scrambled Eggs

Linguica

Blackened Avocado

Crema & Queso

Pickled Fresno

Method

Preparation of Pickled Fresno

  1. 1

    Pickle the Fresno Peppers

    In a small saucepan, combine the white vinegar, sugar, and salt over medium heat. Stir until the sugar and salt dissolve. Slice the Fresno peppers and add them to the saucepan. Remove from heat and let it cool. Transfer to a jar and refrigerate for at least 30 minutes.

Cooking the Linguica

  1. 2

    Cook the Linguica

    Slice the linguica sausage into rounds. In a skillet over medium heat, add the sliced linguica and cook until browned and heated through, about 5-7 minutes. Remove from skillet and set aside.

Making the Blackened Avocado

  1. 3

    Blacken the Avocado

    Cut the avocados in half, remove the pit, and brush the cut sides with olive oil. Sprinkle with smoked paprika and salt. Place them cut-side down in a hot skillet and cook for about 3-4 minutes until charred. Remove from heat and slice.

Cooking the Scrambled Eggs

  1. 4

    Scramble the Eggs

    In a bowl, whisk together the eggs, milk, salt, and pepper. In the same skillet used for the linguica, add butter and heat over medium-low heat. Pour in the egg mixture and gently stir with a spatula until softly scrambled and cooked through, about 3-5 minutes.

Heating the Beans

  1. 5

    Heat the Beans

    In a small saucepan, add olive oil and heat over medium heat. Add the canned black beans, garlic powder, cumin, and salt. Stir and heat until warmed through, about 5 minutes. Mash slightly if desired.

Assembling the Tostado

  1. 6

    Assemble the Pan Ranchero Tostado

    To assemble, warm the pita bread in a skillet for 1-2 minutes. Spread a layer of heated black beans on each pita, followed by scrambled eggs, cooked linguica, blackened avocado slices, a drizzle of crema, and a sprinkle of queso fresco. Top with pickled Fresno peppers to taste.

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