Recipes

Breakfast Bean and Cheese Tacos

Breakfast Bean and Cheese Tacos

Tacos de Frijol y Queso para Desayuno
Yes, airport food can be inspirational! In Puerto Vallarta, before a morning departure, some friends and I ate breakfast in the airport's restaurant and we all agreed that the black bean taco was worth duplicating at home. Soft corn tortillas were folded in half, not rolled, after being filled with well-seasoned black beans and cheese, and ranchera sauce was spooned on top. Eat these tacos with a knife and fork.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the beans, if making homemade.
  • Then, prepare the ranchera sauce.
  • Set aside and keep warm.
  • In a medium saucepan heat the oil over medium heat and cook the onion until it starts to brown, 3 to 4 minutes.
  • Add the tomato, serrano, and oregano.
  • Cook, stirring, until the tomato juices reduce, about 4 minutes.
  • Add the beans and cook, stirring frequently, until thickened, about 5 minutes.
  • In a dry skillet over medium-high heat, warm the tortillas, 1 at a time, until limp.
  • Cover the tortillas with a clean kitchen towel to keep soft and warm until all are heated.
  • To assemble, put about ¼ cup beans on half of each tortilla, add about 2 tablespoons of cheese, then fold in half.
  • Put 2 filled and folded tortillas on each of 4 plates.
  • Spoon heated ranchera sauce on top, sprinkle with the remaining cheese, and serve at once.
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Course; Breakfast / Taco’s
Cuisine; Mexican

Breakfast Tacos with Potatoes and Chorizo

Breakfast Tacos with Potatoes and Chorizo

Tacos de Papa y Chorizo
Crisp rolled tacos filled with potatoes and chorizo sausage, served with Mexican Scrambled Eggs and fresh tropical fruits (Breakfast Fruit Plate), make a memorable brunch. Packaged chorizo sausage can be greasy, so if you can't find good quality at a butcher or gourmet store, substitute Mexican Pork Sausage.
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Ingredients

Makes 8 tacos

  • 1 cup 1½ recipe Basic Cooked Tomatillo Sauce
  • ½ pound fresh bulk chorizo or packaged, with casings removed
  • ¼ medium onion finely chopped
  • 2 medium boiled potatoes peeled and finely diced or chopped
  • ¼ teaspoon salt or to taste
  • Oil for frying tortillas
  • 6 corn tortillas
  • ½ cup sour cream

Instructions

  • Prepare the tomatillo sauce.
  • Then, fry the chorizo in a nonstick skillet over medium heat, breaking it into small pieces; cook until browned, about 3 to 4 minutes.
  • Add the onion and cook until softened, about 3 minutes.
  • Stir in the potatoes, salt, and ½ cup of the tomatillo sauce.
  • Reserve off heat.
  • In another medium skillet, heat about 2 tablespoons of oil until it shimmers.
  • One at a time, dip the tortillas in the hot oil just until limp, about 10 seconds.
  • Drain on paper towels.
  • Put about 2 tablespoons of the filling on one soft warm tortilla.
  • Roll tightly and secure with a toothpick.
  • Repeat until all tortillas are filled and rolled.
  • Add about 2 more tablespoons of oil to the same skillet used for softening the tortillas and fry the tacos, seam side down, until crisp and browned.
  • Turn and fry the second side.
  • Drain on paper towels.
  • Arrange the tacos on a plate.
  • Garnish with remaining tomatillo sauce and sour cream.

Notes & Wine Advice

Serve hot.
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Course; Breakfast / Taco’s
Cuisine; Mexican

Tortilla Casserole with Eggs and Red Chile Sauce

Tortilla Casserole with Eggs and Red Chile Sauce

Chilaquiles con Huevos
Homey casseroles called chilaquiles are made of crisp fried tortilla strips or triangles mixed with sauces and other ingredients. This breakfast version features eggs and red chile sauce.
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Ingredients

Makes 4 servings

  • Basic Red Chile Sauce
  • 6 corn tortillas cut into strips, about 1⁄2-inch wide
  • Vegetable Oil for frying
  • 3 large eggs beaten
  • ½ teaspoon salt or to taste
  • ¼ cup grated queso fresco fresh Mexican cheese
  • ⅓ to ½ cup sour cream optional

Instructions

  • Prepare the red chile sauce and keep warm.
  • Pour oil into a large deep skillet to a depth of about ¼ inch.
  • When the oil is hot, fry the tortilla strips, in batches, until golden brown.
  • Drain on paper towels.
  • Pour off all but 1 tablespoon of the oil from the skillet.
  • Add the beaten eggs and salt.
  • Cook, stirring, until just beginning to set, about 2 minutes.
  • Add the tortilla strips and the heated chile sauce.
  • Mix gently until the tortillas soften and absorb the sauce, about 2 minutes.
  • Sprinkle the top with cheese and drizzle with sour cream, if desired.

Notes & Wine Advice

Serve hot.
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Course; Casserole / Eggs / Tortilla
Cuisine; Mexican

Bacon and Egg Quesadillas

Bacon and Egg Quesadillas

Quesadillas de Tocino y Huevo
These breakfast quesadillas of tortillas filled with scrambled eggs, bacon, and cheese are quick and easy to make. This recipe, made with flour tortillas is from northern Mexico, where flour tortillas are frequently used. (In the central and southern regions, corn tortillas are by far the preferred tortilla.) The bacon can be cooked a day ahead to make it even quicker. You can serve them with red or green salsa; sometimes both are offered. Try Tomatillo and Chipotle Chile Sauce or Pan-Roasted Red Salsa, or use prepared salsa, to save time.
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Ingredients

Makes 2 servings

Instructions

  • In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, about 15 seconds.
  • Add the beaten eggs and cook, stirring, until barely set.
  • Stir in the bacon.
  • Remove the pan from the heat.
  • Put the tortillas on a flat surface and spoon half of the eggs on each tortilla.
  • Top equally with cheese.
  • Fold the tortillas in half.
  • Brush lightly with oil.
  • Wipe out the same skillet and heat over medium heat.
  • Toast the quesadillas until lightly browned on both sides, about 1 minute per side.

Notes & Wine Advice

Serve hot.
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Course; Bacon / Eggs
Cuisine; Mexican

Eggs, Motul Style on Tortillas

Eggs, Motul Style on Tortillas

Huevos Motuleños
This colorful Yucatán egg dish appears on restaurant menus all over the region. It is a satisfying meal of beans, eggs, ham, peas, and golden plantains served on a crisp tortilla (tostada) and topped with a spicy tomato sauce. It is wonderful for a brunch or late breakfast, called almuerzo in Mexico. Most of the parts can be made ahead, so the final cooking and assembly are easy.
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Ingredients

Makes 4 servings

  • 2 cups cooked Black Beans Yucatán drained and mashed
  • Yucatán Tomato Sauce
  • 4 Crisp-Fried Whole Tortillas
  • 1 fried plantain see Fried Plantains
  • 2 tablespoons vegetable oil
  • ½ cup fresh or frozen peas
  • 4 large eggs
  • ½ cup diced cooked ham

Instructions

  • Prepare the beans, then the tomato sauce, and keep both warm.
  • Fry the plantains, then in a separate pan, fry the corn tortillas.
  • Set both aside.
  • Just before assembling the dish, Bring a small pan of water to a boil.
  • Add the peas and cook 1 to 2 minutes.
  • Drain.
  • In a medium nonstick skillet, heat 2 tablespoons oil over medium heat and fry the eggs “sunny-side up”—until the whites are set and the yolk is still soft, or to desired doneness.
  • Lay 1 crisp tortilla on each serving plate.
  • Spread about ½ cup of mashed beans on each tortilla.
  • Spoon 2 to 3 tablespoons of tomato sauce on top of the beans.
  • Place a cooked egg on top and garnish each serving with ham, peas, and plantains.
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Course; Eggs / Tortilla
Cuisine; Mexican

Tortillas with Eggs, Chorizo, and Cheese

Tortillas with Eggs, Chorizo, and Cheese

Huevos Tapatios
Mexicans are masters at creating interesting egg dishes. The people from Guadalajara and the state of Jalisco are called Tapatios, loosely translated, meaning they are the "tops," and proud of their heritage. They can also be proud of this dish. It's delicious and filling for breakfast, brunch, or anytime.
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Ingredients

  • Fresh Salsa Mexicana or purchased salsa
  • ½ pound fresh bulk chorizo or packaged, with casings removed
  • 2 tablespoons finely chopped onion
  • 4 corn tortillas
  • 1 tablespoon vegetable oil
  • 4 large eggs beaten
  • Salt to taste
  • 1 cup shredded Oaxaca or Monterey Jack cheese
  • 1 avocado Hass variety preferred, peeled, seeded, and diced

Instructions

  • Prepare salsa, if using homemade.
  • Then, in a medium skillet over medium heat, cook the chorizo, breaking it into pieces as it cooks, until it starts to brown.
  • Add the onion and cook until translucent and the chorizo is completely cooked.
  • Keep warm in the pan.
  • In a medium nonstick skillet, warm the tortillas, 1 at a time, until pliable and hot.
  • Wrap in a clean kitchen towel to keep warm.
  • In the same nonstick skillet heat the oil over medium heat and fry the eggs to your preference.
  • Season with salt.
  • Sprinkle ¼ cup of cheese on top of each egg.
  • Cover the pan about 30 seconds to melt the cheese.
  • To serve, place 1 warm tortilla on each of 4 plates.
  • Spoon a portion of the chorizo on each tortilla and top with an egg.
  • Garnish each plate with avocado and salsa.

Notes & Wine Advice

Serve at once.
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Course; Cheese / Eggs / Tortilla
Cuisine; Mexican

Rice Casserole with Eggs

Rice Casserole with Eggs

Savory Breakfast CheesecakeTorta de Queso para Desayuno
Cheesecake for breakfast or brunch is not traditional, but this savory version goes very well with tropical fruit salads and is right at home at a modern Mexican-style late morning meal.
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Ingredients

Makes 6 servings

  • 1 cup fine bread crumbs
  • 3 tablespoons unsalted butter melted
  • 1 1 pound block cream cheese, at room temperature
  • ½ pound aged manchego or asiago cheese grated
  • 4 large eggs
  • 1 tablespoon minced fresh oregano
  • ⅛ teaspoon crushed red pepper
  • ¼ teaspoon salt

Instructions

  • springform pan and press the crumbs into the bottom and a bit up the sides of the pan.
  • Set aside.
  • In a large bowl with an electric mixer beat the cheeses together until smooth.
  • Beat in the eggs, 1 at a time, beating well with each addition.
  • Add the oregano, red pepper, and salt.
  • Pour into the prepared pan and bake until puffed, golden brown, and set in the center.
  • Remove cake from the oven and let stand 10 minutes before removing the ring.
  • After 10 minutes run a thin knife blade around the inside rim to loosen the cheesecake; then remove the ring and cool the cheesecake about 20 minutes before cutting.

Notes & Wine Advice

Serve warm.
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Course; Casserole / Rice
Cuisine; Mexican

Shrimp and Spinach Omelet

Shrimp and Spinach Omelet

Tortilla de Camarónes y Espinaca
Everywhere along the beautiful seacoast in the state of Veracruz, shrimp is enjoyed in many ways. This dish from Tampico is served in wedges like a Spanish potato tortilla (tortilla español) or an Italian frittata. It's suitable for any meal of the day. Although this dish is usually flipped to cook both sides, here it is browned under the broiler, a simpler method with an omelet containing multiple ingredients.
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Ingredients

Makes 4 to 6 servings

  • 3 tablespoons olive oil
  • ½ medium white onion finely chopped
  • ½ medium red bell pepper finely diced or chopped
  • 1 to 2 serrano chiles finely chopped with seeds
  • 3 cups chopped fresh spinach rinsed and dried
  • 1 teaspoon salt
  • ½ pound 36 to 40 cooked tiny bay shrimp, patted dry if moist
  • 8 large eggs beaten

Instructions

  • Preheat the oven broiler.
  • Place oven rack about 6 inches from the broiler coils.
  • Heat the oil in a large nonstick frying pan and cook the onion, red pepper, and serranos, stirring, until softened, 4 to 5 minutes.
  • Add the spinach and salt.
  • Cook, stirring, until the spinach is limp and the liquid has cooked away.
  • Stir in the shrimp and level the ingredients in the pan.
  • Pour the eggs evenly over the spinach and shrimp mixture.
  • Tilt the pan to cover the surface but do not stir.
  • Reduce the heat to low and cook until the eggs are set around the edge, and the bottom is browned, 4 to 5 minutes.
  • Put the pan under the broiler until the top is set and lightly browned, about 2 minutes.

Notes & Wine Advice

Cut into wedges and serve hot.
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Course; Eggs / Fish
Cuisine; Mexican

Cactus Omelet

Cactus Omelet

Omelet de Nopalitos
A fluffy omelet filled with diced cactus strips (nopalitos) and cheese is a delicious breakfast treat. Buy jarred cactus that's packed just water. Also, check the cactus color. The best ones are the brightest green with the clearest liquid. Avoid cactus in cans and cactus packed in brine.
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Ingredients

Makes 4 servings

Instructions

  • Cut the cactus strips into 1⁄4-inch dice and set aside.
  • In a medium nonstick skillet, heat the oil and cook the onion until translucent, about 3 minutes.
  • Add the jalapeño and reserved diced cactus.
  • Season with salt and pepper.
  • Reserve in the pan off heat.
  • In a large (12-inch) nonstick skillet, melt the butter until it sizzles.
  • Swirl the pan to distribute the butter.
  • Pour in the beaten eggs.
  • Cook about 30 seconds, then use a fork to lift and push the edges of the eggs toward the center, tipping the pan to allow the uncooked eggs to run to the edges and under the cooked eggs.
  • Cook until the surface is nearly set, about 3 minutes.
  • Spoon the cactus filling over half of the eggs.
  • Add the cheese.
  • Using a large spatula, fold in half and cook about 30 seconds, or to desired doneness.
  • Invert onto a plate, cut into quarters, and serve at once.
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Course; Eggs
Cuisine; Mexican