Authentic Mexican Breakfast Food
THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE
This Huevos Rancheros recipe is as authentic as it gets, and is the recipe I learned growing up in Mexico. Keep reading to find out how to make it.
Provided by Charbel Barker
Time 15m
Number Of Ingredients 9
Steps:
- Saute the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
- Lightly fry the tortillas, and pat dry. Put on a plate
- Warm up the refried beans, and spread onto the tortillas.
- Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans.
- Top with salsa, queso fresco, and fresh cilantro.
- Serve with the potato, onion, and ham mix.
BREAKFAST BURRITO
A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
- Warm the tortillas one at a time in the skillet.
- Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
AUTHENTIC MEXICAN BREAKFAST TACOS
Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.
Provided by BEARNESTA
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
- Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
- Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
- Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 27.7 g, Cholesterol 342.8 mg, Fat 34.1 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 14.3 g, Sodium 1297.9 mg, Sugar 2.9 g
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- Huevos Rancheros. True fans of Breaking Bad know this well. Maybe not the recipe, but the dish. In Spanish, huevos rancheros mean ‘eggs in ranch-style‘.
- Red Chilaquiles. Chilaquiles are considered a traditional Mexican breakfast option and a favorite to many. You can find them anywhere in Mexico (and also at your home because now you’d know how to make them in 20 minutes).
- Mexican Breakfast Casserole. If you think Mexican breakfast casserole is hard to make, naaaah. You can make it in minutes and give it some time to get baked.
- Mushroom Shakshuka. Mexican mushroom shakshuka. That sounds a mouthful, but this is a one-pan breakfast that you can make without messing up your kitchen.
- Quesadillas. Wanna go cheesy? Quesadillas have it in their name. Queso means cheese, and this ingredient is the reason we drool over the thought of a quesadilla.
- Mexican Breakfast Burritos. Many fast-food restaurants sell breakfast burritos but nothing beats the taste of a proper homemade breakfast burrito. All you need to do is follow the authentic recipe.
- Breakfast Enchiladas. Enchiladas are a versatile breakfast dish from Mexico. Originally, enchiladas began as tortillas dipped in chili sauce. But soon, they evolved and now they are filled and topped with a wide range of ingredients.
- Pan Dulce. Sweet bread, that’s what pan dulce means. When Europeans and the French brought baked goodies to Mexico, Mexican chefs took things into their own hands and created many baked foods and one of their yummy creations is this pan dulce.
- Horchata. If you’ve sweated a lot in the gym, have a glass of horchata for your breakfast to recharge your body. Mexican horchata is a beverage and there are syrups to make horchata by simply adding water.
- Churros. C for Cravings. C for Churros. Churros are sweet treats that shouldn’t be confined to desserts. Many cafes sell them for breakfast or you can eat them as a day-snack.
14 BEST TRADITIONAL MEXICAN BREAKFAST DISHES - JOURNEY TO MEXICO
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- Huevos Rancheros. Literally meaning “ranch-style eggs” or “rancher’s eggs” in Mexican Spanish, huevos rancheros are a typical breakfast that originated in Mexican ranches and farmhouses in the 16th century.
- Huevos Divorciados. Huevos divorciados are made just like huevos rancheros except that the latter is covered in red salsa and the former in green sauce.
- Burritos. There are theories as to who invented burritos, where and when, why they’re called that way (buritto means “little donkey” in Spanish), but we do not know for sure.
- Chilaquiles. First made by the Aztec people, chilaquiles are corn tortilla chips that are fried and topped with either red or green sauce. Cheese or chorizo are sometimes mixed with the chips.
- Gorditas de Harina. Gorditas de harina are “flour pockets” or griddle cookies that are not actually cookies. Literally translated as “flour patties,” gorditas de harina are, in fact, a Mexican version of pita pockets with green sauce.
- Tamales. This Mexican breakfast dish, made since 8000 BC in Mesoamerica, a pocket of corn dough stuffed with different meats or frijoles and cheese, as well as chilies, fruits, and vegetables.
- Molletes. Molletes are open-faced sandwiches with beans and cheese. The bread used is the Mexican baguette-style bolillo that is baked in a stone oven.
- Pan Dulce. This Mexican breakfast is a nice alternative – and Mexico‘s answer – to donuts. Pan dulce, literally translated as “sweet bread,” was introduced by Spanish colonists.
- Tetelas. Predating the Spanish conquest of Mexico, tetelas are a tasty triangle-shaped Mexican bread that’s made of corn flour. They are stuffed with refried black beans and cooked on a griddle, with crumbled cheese and salsa toppings.
- Papas con Chorizo. A hearty Mexican breakfast food, the name “papas con chorizo” literally means “potatoes with sausage.” Papas con chorizo require a simple cooking procedure.
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