Tag Archives: Breakfast

Homemade Breakfast Sausage Biscuits with Chorizo con Huevo

Breakfast Sausage/Chorizo Biscuits Sandwiches. After a few attempts at preparing a homemade breakfast sausage, I finally found the right combination of flavors for my liking. First thing I will advise you to do, is to prepare the sausage a few weeks in advance before you cook it. It will be hard to wait that long, but so worth it. The flavors are amazing once it has time to marinate for a while in the freezer. Only problem with typing up this blog this morning? I have no reserved sausage in the freezer and I am so hungry! Looks like a trip to the market soon. I will be using this sausage recipe for my Thanksgiving dressing/stuffing recipe this year. It has all those flavors I love. I can’t wait!  

Breakfast Sausage/Chorizo Biscuits
Breakfast Sausage/Chorizo Biscuits

Breakfast Sausage
1 pound ground pork
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon annatto powder, optional
1/3 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 to 1/2 teaspoon smoked serrano powder or cayenne
1/8 teaspoon nutmeg

Homemade Breakfast Sausage
Homemade Breakfast Sausage. Shape and form into a large roll. Wrap with plastic wrap and wax paper. Freeze until firm, them slice into individual patty’s. Freeze on a lined baking sheet until frozen solid, store in freezer bags.

 

Biscuits (This recipe is directly out of the vintage Betty Crocker Cookbook)
2 cups flour, plus more for dusting
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
1/2 cup shortening
3/4 cup milk
1/4 cup melted butter

Biscuits, Vintage Betty Crocker
Biscuits, Vintage Betty Crocker


Chorizo con Huevo
1/2 cup mexican chorizo
1/3 cup onion, diced
1 serrano, minced
1 small roma, seeded and diced
4 large eggs
1/8 cup milk, optional
salt and pepper, to taste

Chorizo con Huevo
Chorizo con Huevo. I used my homemade chorizo recipe that is posted here on my blog.

http://pinaenlacocina.com/2014/07/19/preparing-mexican-chorizo-at-home-three-tested-recipes/


1. Combine all of the ingredients for the sausage in a bowl. Mix well to combine. Take a spoonful and cook until done to taste test for salt. If seasoning is good, cover sausage mixer and chill until ready to use.

2. Preheat oven to 450 degrees F. Grease or line a baking sheet with parchment paper, set aside. In a bowl, sift together the dry ingredients for the biscuits. Cut in the shortening with a fork or your fingers. Gradually add in the milk until dough forms and knead, adding flour if needed, for 8 minutes. Roll out onto floured surface and cut out 10 biscuits and transfer to baking sheet. Bake for 10 to 12 minutes or until golden. Brush with melted butter while still warm.

3. Cook the chorizo at medium heat for 6 to 7 minutes, using a wooden spoon to crumble as it cooks. Add in the onions, chile and tomato and cook for another minute. Whisk the eggs and milk together and add to chorizo mixture. Reduce heat, add a pinch of salt and pepper and stir to combine and cook the eggs. Cover and remove from heat.

4. Preheat a large skillet to medium heat. Form 10 sausage patty’s and transfer them to hot skillet. Cook for 3 to 4 minutes per side. Once I flip them and before removing them from pan, I like to add a little bit of water to the pan, cover and reduce the heat so the sausage steams for a few minutes before serving. Yields 10 breakfast biscuit sandwiches.

Breakfast Sausage/Chorizo Biscuit Sandwich
Vintage Betty Crocker Biscuits
Breakfast Sausage/Chorizo Biscuit Sandwiches
Breakfast Sausage/Chorizo Biscuit Sandwiches

Huevos Divorciados

Huevos  Divorciados

Huevos Divorciados, or “Divorced Eggs” describes this typical Mexican breakfast recipe. It can be prepared very much like huevos rancheros. There is a crispy corn tortilla base, creamy black beans, fried eggs and then ladled with both red and green salsa on either side. These Huevos Divorciados are garnished with sharp cotija cheese and fresh green onions. I really enjoy the half crispy, half soft tostada on the bottom. I often serve this dish with extra tostadas for scooping up all those delicious toppings. My brother Ismael often tells the story of how we never used forks until were were teenagers, lol! We did love our tortillas and pan bolillo (Mexican bread) for the wonderful home cooked meals my Mom would prepare. As adults, we still love it, but have mastered the fork and knife!

 

Huevos Divorciados, Crispy Tostada, Creamy Black Bean, Sunny Side Eggs, Salsa Roja, Salsa Verde, Cotija Cheese and Green Onions
Huevos Divorciados, Crispy Tostada, Creamy Black Bean, Sunny Side Eggs, Salsa Roja, Salsa Verde, Cotija Cheese and Green Onions

 

Ingredients

1/8 cup oil
8 corn tortillas

For Beans
1 1/2 tablespoons olive oil
2 cups black beans
1 cup chicken broth or water
1 clove garlic, sliced
1/4 small white onion
1/3 teaspoon cumin

You will also need
2 tablespoon of butter or oil
8 large eggs
1 1/2 cups tomato salsa
1 1/2 cups tomatillo salsa
1/2 cup cotija cheese or queso fresco, crumbled
1/3 cup green onions, sliced

You can find the recipes for the two salsa’s I used to prepare this recipe on my blog.

Salsa de Mesa
Salsa de Mesa
Salsa Verde with both Chile Serrano and Chile de Arbol
Salsa Verde with both Chile Serrano and Chile de Arbol

 

1. Preheat a large griddle or comal to medium heat for 5 minutes. Brush the tortillas with oil on both sides and transfer to hot griddle. Cook for 8 to 10 minutes, turning as needed until they become crispy. This method takes a little longer, but I use alot less oil this way. Remove from heat and set aside.

2. Heat the 1 1/2 tablespoons of olive oil in a skillet to medium. Transfer the beans to the blender. Add the broth, garlic, onion and cumin. Blend on high until smooth and taste for salt. Add the beans to the hot skillet, reduce heat, cook for 10 minutes. Cover and reduce heat to low.

3. To another large skillet, add a couple of tablespoons of butter or oil and preheat to medium for 2 minutes. Crack and carefully drop in the eggs. Season lightly with salt and pepper, cover with lid and continue cooking until eggs are done the way you like them. The steam created will help cook the eggs without adding too much oil or butter. I like my eggs runny, about 3 to 4 minutes, 5 to 6 minutes for a more firm egg. To plate, add two tortillas to each plate, top with beans, one egg on each tortilla and warm salsa verde and roja on each egg. Garnish and serve right away. Yields 4 servings.

Salsa de Mesa and Salsa Verde are my favorites when preparing Huevos Divorciados
Salsa de Mesa and Salsa Verde are my favorites when preparing Huevos Divorciados

Tips~ When preparing huevos rancheros or huevos divorciados for a large family, this is how I manage it. I add my salsa to an oven safe pan, carefully crack the eggs individually into the salsa. Cover the pan and bake in a 350 degree oven for 10 to 15 minutes, depending on how ell done you like your eggs. Ladle warm salsa and eggs as usual over tostadas.

Migas con Huevo~ Breakfast Tortilla Skillet

Migas con Huevo y Chorizo

Migas con Huevo is a typical dish served for breakfast through out Mexico. Migas, refers to the sliced or torn pieces of corn tortllas that are cooked until crispy. They are mixed with onions, chile peppers and scrambled eggs. It is a popular dish to prepare during lent, without the chorizo, of course.  Some tasty ad ins could be tender nopales (cactus), rajas (poblano strips) and don’t forget the many  delicious Mexican cheeses available today.  My Mom would prepare Migas at least a couple of times a week. The ingredients are  inexpensive and a great way to feed a large family. One of my favorite things I love about this dish, is the crispy tortillas that are sticking up and out from the scrambled eggs.  And don’t forget the warm salsa to garnish the Migas. It’s a must have!

Migas, torn or cut pieces of tortilla mixed with eggs and chorizo
Migas, torn or cut pieces of tortilla mixed with eggs and chorizo

Olive or canola oil
6 corn tortillas, sliced in quarters
1/3 white onion, diced
1 serrano, minced
6 large eggs, lightly beaten
Salt and pepper to taste
5 ounces of cooked mexican chorizo, crumbled
*Crumbled queso fresco or shredded jack cheese, optional

The simplest and most common of Mexican salsa's, also known as Salsa de Mesa or Table Salsa
The simplest and most common of Mexican salsa’s, also known as Salsa de Mesa or Table Salsa

For Salsa 
2 to 3 roma tomatoes, sliced in half
2 fresno peppers, stems removed
1/4 white onion
1 large clove garlic, smashed
1 tablespoon lime or lemon juice
Salt to taste

I always gather my ingredients before I begin to cook
I always gather my ingredients before I begin to cook

Directions 

1. In a large skillet, preheat 3 tablespoons of oil to medium for a few minutes. Add the tortillas and spread out evenly.The tortillas will absorb the oil, so you may have to add another tablespoon before adding eggs. Cook for 5 to 6 minutes or until tortillas are crispy, turning as needed.

2. To prepare the salsa, add all ingredients, minus the lemon/lime juice and salt, to a glass bowl. Cover with paper towel and cook on high for 6 minutes. Carefully remove from microwave and transfer to the blender. Add lemon or lime juice and salt to taste. Pulse to blend until desired consistency. 

3. To the crisp tortillas, add onion ans serrano peppers. Cook for 5 minutes. Add in the eggs, season with salt and pepper. Fold in the cooked chorizo and cook until warm. Serve with fresh salsa and avocado slices. Yields up to 4 servings.

Migas con Huevo and Fresh Salsa is perfect for Sunday brunch
Migas con Huevo and Fresh Salsa is perfect for Sunday brunch

Tips~ I like to cook my Mexican chorizo separately and then drain in onto a plate lined with paper towels before adding it to the migas. But you certainly cook add it to the migas when you add the onions and cook it along side.