Tag Archives: Eggs

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


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.


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


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.



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



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.


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



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.