mexican breakfast

A classic Mexican breakfast that's easy to make, delicious and comforting.

Huevos rancheros

onion (large,

cilantro

chipotle pepper

lime juice

refried beans

tortillas

vegetable oil (approx)

eggs (or 4, as you prefer)

avocado

oz cotija cheese (30 grams, approx - or feta

Place the fire-roasted tomatoes, onion, cilantro leaves, chipotle or roughly-chopped fresh chili and lime juice in a blender or food processor and blend until smooth. Pour into a small pan and warm through - let it simmer gently as you prepare everything else.

Empty the refried beans into another small pan and warm over a low heat. Add a little water if necessary to loosen.

Warm a skillet over a medium heat and warm each tortilla for a minute or two on each side until soft and gently warm. Keep warm wrapped in a dish towel or wrapped in foil in a low oven (around 200F).

Once you've warmed the tortillas, add the oil to the skillet and once warm, add your eggs. Fry until they are the cooked as you prefer. If you want the yolk cooked more, either turn and cook on other side after a minute or two or baste the yolk with the hot oil by tipping the pan slightly to the side and using a spoon to collect the oil and pour it over the yolk. Repeat this a few times (you'll see the color change).

Cut open, peel and slice the avocado and crumble or grate the cheese.

To serve, place the tortillas on plates and top with some refried beans. Place the eggs on top then drizzle over with the warm salsa. Top with a little cheese and avocado on the side.

Make this authentic Mexican oatmeal recipe for an impossibly delicious way to start your day. With just 5 ingredients, it&#039;s perfectly sweet, creamy, and rich in flavor. You have to try the secret ingredient!

Mexican Oatmeal Recipe (Creamy Avena)

water (0.01)

80 g piloncillo (0.15)

cinnamon

plant milk (1.28)

vanilla (0.42)

oats (0.22)

To a large pot, add the water, piloncillo, and cinnamon sticks. Bring to a boil, then lower the heat and simmer for 5 minutes to dissolve the piloncillo.

Next, add in the plant milk, vanilla, and oats. Cover and bring to a low boil again, then lower the heat to simmer for 15 minutes, stirring frequently. If you prefer your oatmeal a little thicker, cook for an additional 5 minutes with the lid off.

Divide between bowls and serve with plant milk, sweetener of choice, a sprinkle of cinnamon, sliced bananas, dried fruit, or whatever else you can think of. Enjoy!

Crunchy corn tortilla, creamy refried beans, runny egg, fresh tomatoes, avocado sauce on top. These 10-Minute Huevos Rancheros Breakfast Tostadas are a breakfast dream come true!

10-Minute Huevos Rancheros Breakfast Tostadas

pacakage HERDEZ® Refried Beans

eggs

tostada tortillas

lettuce

tomatoes

oz crumbled queso fresco (optional)

Cook beans according to directions.

While the beans are cooking, lightly fry 4 eggs.

Top each tostada tortilla with lettuce, refried beans, an egg, avocado slices, chopped tomatoes, and queso fresco.

Serve and enjoy!

Huevos rancheros is an authentic Mexican egg breakfast that&#x27;s hearty, rich in flavor, and a delicious way to start your morning!

BEST Huevos Rancheros

avocado oil (or olive oil)

tortilla

black beans

cotija cheese (crumbled)

avocado (sliced)

salt and pepper

hot sauce

Heat the oil in a small skillet on medium heat. Add the tortilla and cook for 30 seconds on each side, until it becomes slightly crispy. Use tongs to remove the tortilla to a paper towel to drain any excess oil.

In the same pan, crack one egg. Fry the egg until it&#x27;s cooked to your liking.

To layer the huevos rancheros, add the tortilla to a plate. Top with black beans and the fried egg.

Sprinkle the diced tomato, cilantro and cotija cheese on top.

Slice the avocado and add a couple slices to the plate.

Season with salt and pepper and add a dash of hot sauce, then serve.

https://content.jwplatform.com/videos/JZ80W92z.mp4

Huevos rancheros is an authentic Mexican breakfast recipe that’s hearty, rich in flavor, and a delicious way to start your morning.

Huevos Rancheros

Inside: Learn how to make Huevos Motuleños, one of the most delicious authentic Mexican breakfasts around.

Huevos Motulenos

Smithfield Anytime Favorites Ham Steaks

Corn Tortillas (Fried)

Eggs (large, cooked over easy or hard)

Cup Refried Black Beans

Cup Salsa Roja

Cup Peas

Cup Queso Fresco

Cup Jalapenos (Sliced)

cilantro (chopped)

Place two fried tortillas on a plate and spread the refried beans onto each.

Grill the Smithfield Anytime Favorites Ham Steaks until slightly browned and add on top of the beans.

Add the eggs on top of the Smithfield Anytime Favorites ham steaks.

Add the peas to the salsa roja and stir briefly.

Add the salsa roja with the peas on top of the eggs.

Top with jalapeno slices, cilantro, and queso fresco.

Serve Immediately.&nbsp;

These budget-friendly bad boys are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.

Chilaquiles

cooking oil (0.16)

white or yellow corn tortillas (8-inch) (0.72)

salt (0.02)

10 ounces. can red enchilada sauce* (2.49)

queso fresco (0.50)

Oaxaca cheese (0.80)

cilantro leaves (0.11)

onions

avocado, diced (0.99)

Tbsp Mexican crema (0.25)

Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.

In a large skillet set over medium heat, warm the cooking oil until shimmering. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.

Warm the red enchilada sauce* in a large saucepan.

Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.

Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!

Mexican oatmeal is a comforting breakfast that&#39;s both easy to prepare and budget-friendly. Made with ingredients like old-fashioned oats, piloncillo, and cinnamon, it&#39;s a wholesome start to any day.

Mexican Oatmeal Recipe

water

piloncillo

plant milk (soy, oat, coconut, etc.)

vanilla extract

oats

Add the water, piloncillo, and cinnamon sticks to a large pot. Bring the mixture to a boil, then lower the heat and simmer for 5 minutes to dissolve the piloncillo and infuse the water with cinnamon.

Add the plant milk, vanilla, and oats. Stir the mixture, cover the pot, and bring it to a gentle boil.

Lower the heat and simmer for 15 minutes, stirring frequently. If you prefer your oatmeal a little thicker, cook it for an additional 5 minutes with the lid off.

Divide the oatmeal between bowls and serve with plant milk, sweetener of choice, a sprinkle of cinnamon, sliced bananas, dried fruit, etc. Happy eating!

Delicious! I topped mine with almond butter and blueberries.

Chilaquiles Rojos (Red Chilaquiles)

Roma tomatoes, chopped

guajillo

ancho

chiles de árbol

serrano chile

½ medium white onion, chopped

garlic

chicken broth

Salt,

cumin

oregano

tortillas,

Mexican crema

Queso fresco, crumbled

Cilantro, chopped

White onion, chopped

Heat oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.

Add the guajillo, ancho, árbol, and serrano chiles; cook for 3-5 minutes until softened and fragrant.

Stir in tomatoes, oregano, cumin, broth, and salt, then simmer for 2 more minutes. Transfer the mixture to a blender and blend until smooth.

In another pot, heat oil and fry tortillas in batches until golden and crispy. Drain on a rack or paper towels, sprinkling with salt.

Reheat the salsa in the skillet, then add the tortilla chips, stirring until they reach your desired softness. Alternatively, plate the chips and pour the salsa over them.

Drizzle with Mexican crema, sprinkle queso fresco, and top with cilantro and onion before serving.

This recipe for Chorizo con Huevos (Mexican sausage with eggs) is an easy, flavor packed breakfast that makes an excellent hangover cure! It only takes 20 minutes and two ingredients to make, plus garnishes of course.

Chorizo and Eggs Recipe

lb Mexican chorizo (removed from casing)

white onion

warm tortillas and hot sauce (optional

Break the chorizo up in a heavy bottomed skillet and cook over medium heat until it starts to crisp, about 15 minutes.

Push the chorizo to the side and crack in the eggs. Cook the eggs to your desired level of doneness (flipping if needed), then use a spatula to transfer them to two plates with equal amounts of chorizo.

Top with a few slices of onion, avocado and several sprigs of cilantro. Serve immediately with warm tortillas and hot sauce on the side.

This looks so good! Love me some runny eggs :)

https://content.jwplatform.com/videos/gGJm6KPF.mp4

This recipe for Huevos con Chorizo (eggs with Mexican sausage) is an easy, flavor packed breakfast that only takes 20 minutes and 2 ingredients to make, plus garnishes of course.

chorizo con huevos recipe.mp4

Lightly fried corn tortillas topped with creamy beans, salsa, and a runny egg.

Corn Tortillas

Re-fried Beans (Pinto

Eggs (cooked

Pico de Gallo

Optional Toppings: Sliced Avocado, Cotija Cheese, Crumbled Bacon,

In a small frying pan, add a little oil and heat over medium high heat. Once hot, place a tortilla in the pan and lightly fry for about 30 seconds on each side. The tortilla should be slightly crispy, but still pliable. Continue with the second tortilla.

Cook eggs to your liking: sunny side up, over easy, or scrambled.

Assemble Huevos Rancheros: Spread re-fried beans over fried tortillas, top with cooked eggs, and salsa. Add extra toppings if desired.

https://www.youtube.com/watch?v=QmT-vMXVPDY

Huevos Rancheros is an easy breakfast of lightly fried corn tortillas topped with creamy beans, salsa, and a runny egg. Use some store-bought shortcuts to make this dish in 10 minutes!

Printable Version: https://thaicaliente.com/huevos-rancheros-mexican-eggs/

INGREDIENTS
  
Oil for frying I used a Spray Oil
2 Corn Tortillas
2 Tbsp Re-fried Beans Pinto or Black, Use canned or homemade recipe in notes.
2 Eggs cooked to your preference
2 Tbsp Tomato Salsa or Pico de Gallo Use store bought or homemade recipe in notes.
Optional Toppings: Sliced Avocado, Cotija Cheese, Crumbled Bacon, or Chopped Cilantro.
INSTRUCTIONS
 
In a small frying pan, spray a little oil in pan and heat over medium high heat. Once hot, place tortilla, then spray top of tortilla with oil. Lightly fry about 30 seconds on each side. The tortilla should be slightly crispy, but still pliable.
Cook eggs to your liking: sunny side up, over easy, or scrambled.
Assemble Huevos Rancheros: Spread re-fried beans over fried tortillas, top with cooked eggs, and salsa. Add extra toppings if desired.

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10 Minute Huevos Rancheros

Eggs

white onion, chopped

jalapeños, deseeded and chopped

garlic clove, chopped

Corn tortillas

chicken stock

Vegetable oil

Salt

Roast the tomatoes on a comal or skillet until slightly charred.

Peel the tomoatoes and transfer to a molcajete or blender. Grind or blend until you achieve a smooth texture.

Heat 2 tbsp of oil in a skillet. Add onion, jalapeños, and garlic; sauté until softened. Add the ground tomatoes and chicken stock and sauté for 3-5 minutes. Season with salt to taste. 

Heat vegetable oil in a skillet, enough to cover the tortillas. Fry the tortillas until lightly golden and crisp. Drain on paper towels.

In the same skillet, fry the eggs to your liking (sunny-side up or over-easy).

Place the fried tortillas on plates. Top each with a fried egg and spoon salsa over the eggs and tortillas.

Serve with refried beans on the side (or spread on tortillas before adding the eggs), and garnish with sliced avocado, queso fresco, and cilantro if you’d like. ¡Provecho!

A beloved Mexico City creation and one of Chef Claudette Zepeda’s favorite carb-on-carb indulgences, torta de chilaquiles starts with crispy tortilla pieces drenched in a flavorful guajillo-tomato salsa, then piles them into a bolillo roll for a sandwich that’s saucy, crunchy, and deeply satisfying.

Torta de Chilaquiles (Chilaquiles Sandwich)

chiles de árbol,

chiles,

chipotle chile,

white onion, quartered

Roma tomatoes (1½ pounds), halved lengthwise

dried Mexican oregano

cilantro stems (leaves reserved for garnish)

Diamond Crystal kosher salt

(32-ounce) package thick corn tortilla chips, or homemade

torta/bolillo rolls, toasted

cilantro leaves, chopped

Pickled red onions

avocados, sliced (optional)

Cotija cheese (optional)

First, make the sauce. Set a large comal over medium heat. When the skillet is hot, begin toasting the chiles de árbol, guajillo chiles, and chipotle in the dry pan, moving them continuously and flipping to evenly toast, until they are darkened and fragrant. Add the toasted chiles to a medium bowl and set aside.

Add the onions to the comal, cut-side down, followed by the garlic cloves and halved tomatoes. Cook, turning to char on all sides, until softened and blackened in spots, 8 to 12 minutes. Remove the charred vegetables from the comal and transfer them to the bowl with the chiles.

Combine the toasted chiles and charred vegetables in a blender, followed by the cilantro stems, oregano, and 1 cup of water. Blend on high until smooth, about 20 seconds. Pour the salsa through a fine-mesh strainer into a bowl and discard any solids. Season with salt to taste and set aside. If using later, cover and refrigerate.

Bring the chilaquiles sauce back up to a simmer, if needed.

Add a portion of tortilla chips (about 3 cups) to a large bowl. Pour 1½ cups of the chilaquiles sauce over them. Toss the chips with the sauce to coat them evenly.

Slice a torta roll in half lengthwise. Pinch out some of the bread from the inside of the larger, domed half to make a cavity. Fill the cavity with chilaquiles. Drizzle the chilaquiles with crema, cilantro leaves, and a few slices of red onion. (Adding a few slices of avocado, crumbled Cotija, and a fried egg is also encouraged.) Close the sandwich and serve immediately.

Repeat with the rest of the chips, bread rolls, and toppings. Serve each one as soon as you make it to preserve that incredible crunchy-saucy factor.

These delicious ejotes con huevo (green beans with eggs) are the perfect vegetarian dish to add to your repertory for meatless mondays.

Top 13 mexican breakfast recipes from across the web

The most viewed mexican breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 13 mexican breakfast recipes from across the web

The most viewed mexican breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Huevos rancheros

Mexican Oatmeal Recipe (Creamy Aven...

10-Minute Huevos Rancheros Breakfas...

BEST Huevos Rancheros

Huevos Motulenos

Chilaquiles

Mexican Oatmeal Recipe

Chilaquiles Rojos (Red Chilaquiles)

Chorizo and Eggs Recipe

Huevos Rancheros

Huevos Rancheros

Torta de Chilaquiles (Chilaquiles S...

Ejotes con Huevo (green beans and e...

The most viewed mexican breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine