Mexican Recipes with Chicken with Ground Beef easy Vegetarian with Beans with Shrimp for Kids Images: Mexican Breakfast Recipes

Mexican Breakfast Recipes

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he Mexican name for this dish is 'huevos rancheros' – eggs with chillies, tomatoes and peppers in burritos. It's absolutely great if you've got a few mates round, and even better if you've got a hangover you're trying to shake off. If you wanted to take this dish one step further, for a late brunch you could serve it with black beans, some steamed rice and a bottle of Tabasco or chilli sauce beside it. Give it a go.

Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up! Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.You need red salsa, corn tortillas, refried beans and one or two sunny side up eggs to assemble individual portions of huevos rancheros, which are always served individually! The salsa is easy to make: for 1 liter of salsa, put 3 to 4 large tomatoes, one white onion, a bunch of cilantro, and a few deveined chilies (can be jalapenos, or the usual Asian chilies sold in Europe that are very hot) into a blender. Blend, adding 1 tsp salt and pepper. This is the salsa... Cook it on a sauce pan until it turns a vivid red, and reserve. Separately, have some refried beans ready. You can use canned black or pinto beans, mash these and put on a pan with some oil to get a thick, paste like consistency that can be spread on toast, tortillas, or bread. Or buy them already refried. Or make the beans from scratch, but this takes time. Mexicans sometimes add sauteed chopped onion to the refried beans mix for flavour, and also epazote leaf which aids digestion of the bad sugars in beans that cause flatulence in some people. You also need corn tortillas - these you can buy from most Latin grocers, or go to your health food shop and buy the corn flour (nixtamal) and make them yourself (quite hard to make them if you do not have a tortilla press, but you can always try!). So...warm up the salsa, warm up the beans. Take one or two corn tortillas, lightly fry them on a pan and set on individual plate. Spread some of the refried beans on the tortilla(s). Keep the plate and tortillas warm, perhaps under a salamander or inside a luke warm oven. Proceed to make the eggs, sunny side up. Mount these on top of the tortillas and refried beans. Laddle the warm red salsa on top of the egg(s). Serve immediately. I am Mexican and I know how to make dozens of Mexican breakfast recipes. Mexico has an immense variety of egg based dishes for breakfast, because breakfast is an immensely social activity - restaurants are heaving throughout Mexico at breakfast time with businessmen, ladies that gossip, retirees, students, etc. Consider replacing the tortilla by a plain toasted bagel...you get "bagel rancheros" - a great hebrew-mexican fusion dish! Enjoy.o make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.

Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.

Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.

Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.

Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel–lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)

To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.

Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.