Breakfast Mexican Food

The Mexican Breakfast

Breakfast or Mexican breakfast is usually just simple bread and coffee fare. The appetite is saved for a bigger and grander meal a few hours later during brunch or Lunch around 11 in the morning. A basic Lunch menu is a large meal consisting of an omelet, eggs, some beans, a rich chocolate drink or chocolate on bread or fresh fruit. In Mexico, the tortilla is a staple on the dining table, which is made from cornmeal called dough. huevos rancheros a famous brunch dish is one that is based on the tortilla. It’s a complete meal on its own, consisting of lightly fried omelettes and fried eggs. It is covered with fresh homemade salsa and served with refried beans (refried beans), avocado slices, chips and extra chiles on the side. Scrambled eggs are an option. The dish is served as an open sandwich or pancake and can be eaten with a knife and fork.

Needed to make Huevos Rancheros:

  • 1 medium onion, chopped
  • 2 tablespoons of olive oil
  • 1 16-ounce can diced tomatoes, cut into smaller pieces
  • 3 tablespoons canned diced green chiles, rinsed
  • 1 teaspoon chili powder
  • 1/8 teaspoon garlic powder, or 2 cloves minced fresh garlic
  • 4 pieces of 6-inch tortillas
  • 8 eggs
  • 3/4 cup shredded Monterey Jack cheese

In a cast iron skillet or heavy skillet, sauté the onions and garlic in olive oil. Let cook until the onions lighten. Add the tomatoes, chiles, garlic, and chili powder. Let the mixture come to a slow boil. Reduce the heat when it reaches a boil and simmer uncovered until the sauce has thickened slightly, 5 to 10 minutes. While the sauce simmers, top the tortillas on a lightly oiled baking sheet. Let the tortillas bake at 350 degrees for 8 to 10 minutes or until slightly crisp. Crack an egg into a measuring cup and carefully slide it into the boiling sauce. Repeat this step with the remaining eggs. Cover and simmer the sauce slowly for 3 to 5 minutes or until the egg whites have set and the yolks begin to thicken. To prepare for serving, place each tortilla on a plate and top each with 2 eggs. Pour some tomato sauce over the eggs and sprinkle with cheese. Served with a spicy sauce.

Refried beans, as already mentioned, is an excellent accompaniment to Huevos Rancheros. These are beans that are slow cooked in a chili broth with a little onion and garlic. The cooked beans are then pounded and fried in lard. The beans that are commonly used for this recipe are the pintos (from northern Mexico) or the black variety that are common in the southern part of Mexico. Kidney beans are commonly found in markets, but are almost never used for refried beans. A traditional Mexican Refried Beans recipe will need:

  • 1-pound package dried pinto beans
  • 4 cups of water
  • 1/4 cup bacon fat (optional)
  • 3 teaspoons garlic powder
  • 2 tablespoons chicken bouillon powder
  • 1 tablespoon chili powder

Soak the beans in water for at least six hours, in a Dutch oven. Rinse the beans well after they are well soaked (save the soaking water). Return the rinsed beans and at least two cups of the soaking water to the Dutch oven. Add the remaining ingredients and bring to a boil. Cover and reduce heat. Let the beans simmer for about four to six hours, stirring occasionally. You will know the beans are ready when they are tender. Leave the lid open for the last hour if there seems to be too much liquid. Mash the beans often when the lid is open until about half of the beans are crushed and the other half are still whole. Fry in bacon.

Chocolate is what completes a Mexican brunch. It can be served as a drink or as a dressing for some sweet bread. A Mexican chocolate is dark and bitter compared to American or European types. Mexican chocolate often becomes spicier and grainier (in terms of texture) after mixing it with sugar, cinnamon, and dried, ground peppers. The popular chocolate breakfast drink is often simply mixed with water or milk. With the use of the basic sweet bread dough, Mexican breakfast buns with chocolate coating can be made This recipe is rich with butter, eggs and a crumbly chocolate coating. A recipe for twelve scones will need:

For the bread:

  • about 3 teaspoons active dry yeast
  • 1 teaspoon of sugar
  • 1/4 cup warm water
  • 3/4 cup whole milk, heated to 108 degrees
  • 2 teaspoons vanilla
  • 1/2 cup of sugar
  • 4 eggs
  • 4 1/2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup soft butter

And for the chocolate coating:

  • 3 ounces semisweet chocolate, melted
  • 2 butter spoons
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons flour
  • 1 egg yolk blended with 1 tablespoon of water (egg wash), for the glaze

Dissolve the yeast in the warm water and proof until it swells (ten minutes). In a bowl, mix the fermented yeast, warm milk, vanilla, sugar and eggs. Beat this mixture well until the eggs are completely mixed. Add a cup of flour, salt and softened butter. Mix well. Add the rest of the flour to make it a smooth dough. On a lightly floured board, knead the dough for about five minutes or until the dough is already smooth. Rub some softened butter into a mixing bowl. Place the kneaded dough in the bowl and turn once to coat the entire dough with butter. Cover the bowl and let the dough rise to double its size, for about 1 to 1.5 hours.

While you wait for the dough to rise, you can prepare the chocolate coating. Combine and stir the melted chocolate, butter, vanilla, powdered sugar, and flour in a small bowl. Chill the mixture in the freezer for 30 minutes. When the chocolate mixture is already very cold, process the chocolate crumbs in a food processor. Set aside.

When the dough has risen, deflate it carefully and cut it into 12 pieces. Shape the pieces into buns. Brush each scone with beaten egg then flip upside down over the chocolate crumbs. Press lightly until the top is well covered in chocolate. Place the scones on a greased baking sheet. Preheat oven to 375 degrees while ready buns rise a little higher. Bake the scones for 12 to 15 minutes or until lightly golden. Remember not to overbake to prevent dryness and maintain the delicate shape of the scones.

The previous recipes complete a perfect Lunch. The brunch feast is made even more perfect when served with fresh fruits like yellow and green bananas, avocados, mangoes, and avocados among others. Some Mexican states, especially those on the coast, serve lunch with a seafood dish. An example is ceviche, or diced shellfish sautéed with salt and lime juice (the lime juice cures the shellfish and “cooks” it in the process).

Brunch in Mexico is always long and heavy. Mexicans spend lunch chatting and end with an afternoon siesta or siestas!

Leave a Reply

Your email address will not be published. Required fields are marked *