Category Archives: Desayuno~Breakfast

From cereal to tacos

My Favorite Mexican Desayuno~Breakfast~Brunch

Some traditional and some not so traditional Mexican foods I enjoy preparing for breakfast or brunch on  Sunday. With a little planning and alot more time, my favorites would have to be a big bowl of pozole or menudo. But those I only prepare now and then or for special days.  As I look as these recipes, I realize that you could really enjoy them anytime of the day  and not just for breakfast. And you certainly don’t have to wait until Sunday to prepare any of these tasty recipes.

 

Huevos Rancheros with Steak

Huevos Rancheros with Steak

2 eggs
1 tablespoon unsalted butter
salt and pepper to taste
2 baked  corn tostadas
1/3 cup refried beans
4 oz. of thinly sliced (cooked) carne asada or sliced steak
1/3 cup or more salsa verde, warmed
1/3 cup or more red salsa de mesa, warmed
Diced chile peppers, optional

Directions

1. Heat butter in skillet to medium heat. Add eggs to skillet. Season lightly with salt and pepper. Cook until whites of eggs are set. I like my eggs runny, but you could cook them longer for a more firm egg yolk.

2. Place two corn tostadas onto serving plate. Add salsa verde to tostadas. Lay sliced steak on  top then slide eggs on top of the steak. Top with red salsa de mesa and diced chiles. Serve with warm tortillas.

* I did not mention refried beans, but you could add some to the tostadas before topping with salsa.

Huevos Rancheros with Steak

**Got to the end of blog post to find the links to recipes for both salsa de mesa and salsa verde. To prepare baked tostadas, brush corn tortillas on both sides with oil. Sprinkle with salt and bake in preheated 395 degree oven for 17 to 19 minutes, turning halway through cooking time.

 

Grilled Skirt Steak. Click onto picture to see full recipe.

 Grilled Skirt Steak

 

Chimichurri Cheese Omelette with Pico de Gallo. Although this is not a traditional Mexican breakfast, I serve it with warm tortillas. A gourmet wat to serve up breakfast tacos. 

Cheese Omelet with Chimichurri and  Pico de Gallo**Go to the end of the blog post to find link for Chimichurri recipe

Olive oil
1 serrano pepper, minced
2 tablespoons sweet or red onion, diced
salt and pepper to taste
1/2 tablespoon unsalted butter
3 large eggs
1 full tablespoon chimichurri
Spash of milk
1 to 2 oz of muenster cheese
Chunky pico de gallo or your favorite salsa

Cheese Omelet with Chimichurri and Pico de GalloPico de Gallo for one. One large roma tomato, diced. One serrano pepper, minced. One green onion, sliced. 1 -2 tablespoons cilantro, 1 tablespoon lime juice. Salt and pepper to taste.

Directions

1. Heat 8 inch nonstick pan to medium heat. Add 1/2 tablespoon of olive oil, serrano and onions. Season lightly with salt and pepper and saute for 5 minutes.

2. Whisk eggs with chimichurri and milk. Set aside. Add 1/2 tablespoon unsalted butter to pan. Once is melts, pour in the egg mixture and let it cook for 30 seconds.

3. Using a silicone spatula, move the eggs gently in and around the center without breaking them up too much. After a few minutes when eggs are mostly set, add some cheese down the center of eggs. Use the spatula to fold in the sides. Cover pan and let steam for a minute. Slide onto serving plate and garnish with salsa. Serve with crsusty bread.

 

Breakfast Empanadas ~Chorizo con Huevo

Breakfast Empanadas

For Chorizo con Huevo
Olive oil
1/3 cup white onion, diced
1 jalapeño or serrano, minced
1/2 cup uncooked mexican chorizo
6 large eggs

Chorizo con HuevoMy absolute favorite way to enjoy Chorizo con Huevo is with freshly rolled flour tortillas!!!


Basic Empanada Dough
3 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pork lard or vegetable shortening
2 large eggs
1/2 cup milk

You will also need
2 cups shredded cheese, monterey jack, chihuahua or asadero

Chorizo con Huevo

Directions

1. Preheat 2 tablespoons of olive oil to medium heat in a large skillet. Add the onions and jalapeño and saute for 5 minutes.Turn up the heat slightly and cook the chorizo another 5 to 6 minutes. Use a wooden spoon to crumble the chorizo as it cooks.

2. In a separate bowl, whisk the eggs together with 1/4 cup of milk or cream. Season lightly with salt and pepper. Pour into skillet with chorizo. Turn heat down and continue to cook, moving gently with spatula until eggs are set. Set aside.

3. For Dough: In a large bowl, sift all of the dry ingredients in a large bowl. Using your hand or a pastry cutter, cut the lard in until it broken down, set aside.

4. Whisk the eggs and milk together and gradually add them into the dry ingredients until dough forms. Transfer to a lightly floured surface and knesd for 5 to 6 minutes, adding a little more flour to make a soft dough. Cover and chill for one hour. This dough will make 15 large empanadas or 30 small empanadas.

5. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. On a lighlty floured suface, roll out dough balls to about 6 inches in diameter. Fill one hal with chorizo/egg mix, top with a little shredded cheese. Fold over and seal with a fork or pinch and roll up to seal. Transfer to baking sheets. Brush with milk or eggwash. Bake for 25 to 30 minutes. Finish under the broiler for a minute to brown the tops of the empanadas.

Tip~ For eggwash, simply whisk 1 egg with a splash of water. Towards the end of baking I like to broil the empanadas for a minute  or less to brown the crust even more.

Breakfast Empanadas

 

Salsa de Mesa . Click onto picture for full recipe. Either salsa recipe can be prepared with chile serrano or jalapeño instead of chile de arbol, if you prefer. Adjust to your heat level.

Salsa de Mesa con Chile de Arbol

 

Salsa Verde. Click onto picture for full recipe.

Salsa Verde con Chile de Arbol

 

 

Chimichurri. Click onto picture to see full recipe.

Chimichurri

 

Papas con Huevo~ Mexican Brunch

The first thing I ever cooked as a newlywed 29 years ago was Papas con Huevo, a potato and egg scramble. It was probably one of the first things I learned to cook on my own as a teen. So, like clock work, every weekend when I would prepare  breakfast on the weekends, I would ask my husband what he would like for breakfast/brunch. His answer was always Papas con Huevo, lol! To this day, he still ask for that same dish. To keep the tradition of our weekend brunch, this was on the menu this morning. For today’s version, I added a little smoked ham that I had in the freezer as well. I always prepare extra for quick tacos the next day.

Papas con Huevo

 

Papas con Huevo

grapeseed oil or oil of your choice 

1 large russet potato, washed

1/3 to 1/2 cup white onion, diced

1/3 cup poblano or red bell pepper, diced

1  to 2 serrano or jalapeño, minced

3/4 cup cooked ham, diced

5 large eggs

salt and pepper to taste

Papas con Huevo

 

Directions

1. Decide how you want to cook your potato. When I am in a hurry, I wash the potato and pre-cook it in the microwave for 6 minutes, turning every 2 minutes.  Once it cools slightly, cut it into equal size pieces (chunks).

2. Preheat a 1 1/2 tablespoons of oil to medium heat. Add potatoes and spread out evenly in the pan. Cover the pan and cook for 5 to 6 minutes. Turn the potatoes as needed until golden and somewhat crispy. Season them lightly with salt and pepper as they brown.

3. Remove cover, add the onions, chile pepper and other peppers if using and cook for a few more minutes. Add ham and again cook for a few minutes to brown the ham. Whisk the eggs in a separate bowl and pour into the skillet. Reduce heat slightly, add a pinch of salt and pepper and slowly stir with with spatula until eggs are set and cooked through. Serve right away.   Garnish with salsa, queso fresco and avocado. Yields 4 servings.

Papas con Huevo

Try adding in some diced tomatoes and crumbled queso cotija.

 

A Spicy Blend For Mexican Chorizo

Spicy  Chorizo Blend. A few months back I taught a Mexican cooking class at the local kitchen store. The star and focus of the evening was my version of a Mexican style chorizo. After several trial runs and many bowls and breakfast tacos filled with homemade chorizo, this dry chile and spice blend was my favorite. The first two versions I tried called for straining sauce and pork and it simply put too much strain on my bad arm and wrist. My approach to this recipe was to simply create a spice blend that was similar to all of the flavors you would find in chili, but with the added flavors of Mexican chorizo. What makes this recipe stand out? For one, using dried peppers and whole spices is so different than already ground spices from the store. The second thing is the toasting of the dried chiles and whole spices. You could never find  spices that are this fragant and fresh from a jar. So, my goal was to be able to prepare a chorizo spice blend that I could prepare ahead of time from scratch and have on hand to add to my favorite ground meat for a Mexican chorizo I could feel good about eating.

Toasted Chiles and Spices  For Chorizo Blend
Toasted Chiles and Spices For Chorizo Blend
Toasted Spices....Cumin Seeds, Peppercorns, Oregano, Coriander Seeds, Cinnamon and Anise Seeds
Toasted Spices….Cumin Seeds, Peppercorns, Oregano, Coriander Seeds, Cinnamon and Anise Seeds
Dried Chile Ancho, New Mexico and Arbol Toasted and Ground For Blend
Dried Chile Ancho, New Mexico and Arbol Toasted and Ground For Blend

Ingredients

4 chile ancho
4 chile New Mexico or guajillo
6 to 10 chile de arbol
1 tablespoon coriander seeds
1 tablespoon cumin seeds
11/2 tablespoons Mexican oregano
1/2 tablespoon peppercorns
4 whole cloves
1/2 piece of cinnamon stick
Pinch of anise seeds
2 tablespoons granulated garlic
1 1/2 tablespoons annatto powder
1 teaspoon chipotle powder
2 teaspoons salt or to taste
6 tablespoons red wine vinegar
2 pounds ground pork
* I added another 1/2 tablespoon of crushed oregano once it was all mixed

Chile Ancho
Chile Ancho
New Mexico, Guajillo and Chile California all similar in flavor, slight heat difference
New Mexico, Guajillo and Chile California all similar in flavor, slight heat difference
Chile de Arbol
Chile de Arbol

 

Directions

1. In a pan, on low/medium heat, toast the chile ancho, new mexico or guajiilo and chile de arbol for a few minutes. Don’t let them burn, just until they become aromatic and dry out a little more. Remove from heat and let them cool.

2. In that same pan on low/medium heat, toast the coriander seeds, cumin seeds, oregano, peppercorns, cloves, cinnamon and anise until they become aromatic. Toast for about 5 minutes, stirring now and then.Remove from heat.

3. Remove the stems and seeds from peppers. Tear the peppers into smaller pieces. In batches, grind all the toasted peppers and toasted spices to a fine powder, mix  all together.

4. In a large bowl, combine the ground spice mix with remaining spices, ground pork and vinegar. Mix well until spices are distributed evenly. Cook a small portion of the chorizo to check for seasoning. Add seasoning to taste. Cover and refrigerate overnight. The flavors will improve imensely the longer the chorizo marinates in the spices. If not using right away, freeze in 1/2 portions using quart size freezer bags. Yields 8 to 10 servings.

Tips~ Not only for preparing chorizo, but this blend would make a great dry rub for beef or pork roast, a whole chicken. It kind of reminds me of a Mexican version of jerk spices. Can’t wait to try it on some shrimp!

Wonderful Chiles and Spices
Wonderful Chiles and Spices
Spicy Mexican Chorizo Prepared with Spice and Chile Blend
Spicy Mexican Chorizo Prepared with Spice and Chile Blend