Tag Archives: Desayuno

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

 

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.