mexican breakfast

Jill Says  •  Growing up, our breakfasts often included beans, tortillas, chile and eggs in some form or another. I love any kind of Mexican breakfast that incorporates these ingredients – and I love, love, love a fried egg on anything! This is my take on some of my favorite things that our Mom and Nana used to make for us. I serve it all the time to my clients and my family, and everyone loves it. It gives me a thrill to serve the simple food I grew up on to people who appreciate it as much as I do – and come back for seconds and thirds. 

serves 4-66 corn tortillas
1½ cup cooked black beans or 1 15-ounce can, seasoned with salt, cumin and garlic powder
1 cup grated cheese (I like a mixture of jack, cheddar and cotija)
6 eggs
peanut oil (enough to fry tortillas)
Salsa and Guacamole (recipes below)

  1. Prepare the Salsa and Guacamole.  Set aside.
  2. The corn tortillas can be fried or baked. To fry, use a heavy skillet (cast iron is best). Pour 1-1 ½ inches of peanut oil into the pan. If you fill the oil to the top of the pan you won’t have room during the frying for the oil to bubble up. Heat the oil to 375 degrees. You really don’t need a thermometer for this. You can just test the oil by putting a strip of tortilla in it. Once it sizzles and bubbles, the oil is hot enough. I fry one or two at a time until they are brown and crispy. Remove the tortilla and drain on a plate lined with paper towels. Salt them while they are still hot, so the salt will stick to them. To bake the shells, set the oven to 350. Rub the tortillas with olive oil and sprinkle with salt. Place them on a sheet tray and bake for 10-15 minutes, until brown and crispy.
  3. In a small pan, heat the beans and smash them up with a fork or potato masher. Keep warm on the stove while you fry the eggs.
  4. Divide the crispy tortillas onto 4-6 plates. Spread ¼ cup of beans on each tortilla. Add cheese, dividing evenly.
  5. Fry or poach eggs. Place one egg on each tortilla. The heat from the eggs and beans will melt the cheese.
  6. Top each one with a spoonful of salsa and guacamole. Enjoy!

makes 2 cups
6 medium ripe tomatoes, cut up (Jewels likes to seed them and cut them into teeny tiny pieces. I don’t mind the seeds and don’t have the time to cut them so small!)
¼ cup red onion, chopped
2 tablespoons cilantro, roughly chopped
1 serrano or jalapeno chili, finely chopped (can also roast, peel and chop)
½ teaspoon salt
¼ teaspoon garlic powder

  1. Mix all of the ingredients in a bowl and let stand for a few minutes to allow the flavors to meld together. You can store this in the fridge for several days – I prefer to eat it at room temperature.

makes 3-4 cups
4 large, ripe (but not mushy) avocados (I love Haas!)
¼ cup finely chopped red onion
2 tablespoons finely chopped cilantro
1 serrano or jalapeno chili, finely chopped
Juice of ½ a lime
½-1 teaspoon salt
¼ teaspoon garlic powder or fresh minced garlic (optional)

  1. Cut the avocados in half. Remove pit and use a spoon to scoop out flesh into a medium-sized bowl.  
  2. Add the remaining ingredients and mash with a fork or potato masher to achieve desired consistency. I like mine a little chunky.

To store guacamole in the fridge, place a piece of plastic wrap directly on top of the guacamole to protect it from air (which will turn it brown). Will keep for a couple of days in the fridge.

Jill’s smart idea
Save your salsa and guacamole for a quick quesadilla, burrito (Nana’s Egg and Potato Burritos), scrambled eggs or ceviche.