Mexican Breakfast

Ingredients

While the English Breakfast typically includes ingredients like bacon, sausage, and baked beans, this Mexican adaptation replaces those with Mexican chorizo, refried beans, and spicy salsa. The flavors are bolder and spicier, reflecting the vibrant nature of Mexican cuisine. We alse have the original recipe for English Breakfast, so you can check it out.

• 4 corn tortillas 4 corn tortillas
• 4 eggs 4 eggs
• 1 cup (240g) Mexican chorizo, removed from casing 1 cup (240g) Mexican chorizo, removed from casing
• 1 cup (240g) refried beans 1 cup (240g) refried beans
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1/2 cup (75g) diced onion 1/2 cup (75g) diced onion
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat a skillet over medium heat and add the chorizo. Cook until browned and cooked through, breaking it up into crumbles with a spoon. Remove from the skillet and set aside.
3. 3.
   In the same skillet, heat the vegetable oil over medium heat. Add the diced onion and jalapeno pepper. Sauté until the onion is translucent and the jalapeno is softened.
4. 4.
   Add the diced tomatoes to the skillet and cook for another 2-3 minutes, until the tomatoes are slightly softened.
5. 5.
   Stir in the refried beans and cooked chorizo. Cook for an additional 2-3 minutes, until heated through. Season with salt and pepper to taste.
6. 6.
   Meanwhile, heat a separate skillet over medium heat and warm the corn tortillas, one at a time, for about 30 seconds on each side.
7. 7.
   In the same skillet, fry the eggs to your desired doneness.
8. 8.
   To assemble, place a tortilla on a plate and spread a generous amount of the chorizo and bean mixture on top. Place a fried egg on top of the mixture. Repeat with the remaining tortillas, chorizo mixture, and eggs.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Corn tortillas — Warm them up before assembling the dish to make them more pliable and easier to work with.
• Mexican chorizo — Remove it from the casing before cooking to crumble it easily.
• Refried beans — If using canned refried beans, heat them up before adding them to the skillet for a smoother consistency.
• Jalapeno pepper — Adjust the amount of jalapeno according to your spice preference. Remove the seeds for a milder flavor.
• Fresh cilantro — Rinse the cilantro thoroughly and chop it just before garnishing to maintain its freshness.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice over the assembled Mexican Breakfast.
• Customize the dish by adding sliced avocado, crumbled queso fresco, or a dollop of sour cream as additional toppings.
• If you prefer a vegetarian version, substitute the chorizo with sautéed bell peppers and onions.
• Serve with a side of Mexican hot sauce or salsa for those who enjoy an extra spicy kick.
• This dish pairs well with a cup of Mexican-style coffee or a refreshing glass of freshly squeezed orange juice.

Serving advice

Serve the Mexican Breakfast hot, straight from the skillet, for the best flavor and texture. Accompany it with warm tortillas or crusty bread to soak up the delicious sauce.

Presentation advice

Arrange the assembled Mexican Breakfast on a plate, with the tortilla as the base, topped with the chorizo and bean mixture, and crowned with a perfectly fried egg. Garnish with a sprinkle of fresh cilantro for a pop of color.