In my opinion, nothing beats a Mexican breakfast.
Huevos a la Mexicana (scrambled eggs with tomato, onion and chile), huevos con chorizo (scrambled eggs with chorizo), migas (scrambled eggs cooked with stale tortilla chips), huevos rancheros (fried egg served on a corn tortilla topped with ranchero salsa) and the list goes on.
Of course, no Mexican breakfast is complete without a side of housemade refried beans and some skillet fried potatoes. And what I love most is that every restaurant’s beans are different. Some are made with lard, some are not, some are thick and others are just right for dipping your corn tortilla into.
After eating hundreds of Mexican breakfasts in my lifetime, heck, I live in San Antonio and was born and raised here, plus I lived in Mexico for four years. And, for the record, nothing cures a hangover like a Mexican breakfast, but what would I know about that anymore. Over the years, however, I have learned that making a Mexican breakfast at home is the best choice. This is true mostly because the eggs served at these joints are so cheap and have such an overpowering flavor of metal that I cannot choke down the eggs.
Of course, there’s a bit of foraging that one must do first, but it’s worth every effort.
First, you need to find a place that makes homemade corn tortillas and fabulous refried beans. Hopefully, you can find them both at the same restaurant, so it’s one-stop-shopping. (And make sure you request that the restaurant does not roll the corn tortillas, but rather leaves them flat. This way they won’t break when you unroll and reheat them.) What you won’t want is packaged corn tortillas–those simply won’t suffice.
Then, you’ll need either farm fresh eggs from the farmers market or the best eggs you can find at Whole Foods (we prefer the Jeremiah Cunningham eggs, but they might be regional).
As for the ranchero salsa, you can either get me to make you some Ranch Sauce or buy some at the Mexican restaurant where you picked up your corn tortillas and refrieds as we call them in Texas.
Now you’re ready to get started.
And I’m sorry, but I’ve got to tell you that once you make this breakfast at home, it’s going to become a habit. You’re going to want it again. And again.
So go ahead and seek out the best homemade corn tortillas and refrieds in your town…it’s well worth it!
Heather's Favorite Mexican Breakfast
- 2 homemade corn tortillas
- 1 pint refried beans
- 2 of the best eggs you can find
- Butter or oil for cooking the eggs
- Salt and pepper
- 1 pint salsa Ranchera or Cowgirl Granola's Ranch Sauce
- Bacon or crumbled Mexican chorizo optional
- Sliced avocado optional
- Hot sauce optional
In a frying pan, heat a pat of butter, olive oil or Smart Balance and let it get hot. Once it's bubbling, crack the eggs and let cook. Sprinkle a little kosher or sea salt and pepper.
While the eggs are cooking, heat the beans in the microwave.
Now your eggs are probably ready to flip, so either crack your egg yolk if you want it cooked through or flip it for an over-easy egg.
You'll also need to heat the corn tortilla and you can do this either on a gas burner or in the microwave. The trick to a reheated corn tortilla is to splash it with water on both sides and then either place it in a kitchen towel in the micro or place it on a gas burner on the cooktop. Either way, it will take less than 30 seconds, so keep a close eye on it.
Now heat up the Ranchero salsa. While it is warming up, start plating your breakfast.
Place a hot corn tortilla on a plate and smear it generously with refried beans.
If you're using bacon or chorizo, add it now. Then lay the fried egg on top, smother it with ranchero salsa and sprinkle a little salt and pepper. I like to add a few slices of avocado for garnish and a spoonful of hot sauce.
Serve immediately and repeat often.