Authentic Mexican Breakfast Recipes

AUTHENTIC MEXICAN BREAKFAST TACOS

Steps:

• Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
• Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
• Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
• Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

MEXICAN BREAKFAST BURRITOS

Steps:

• Boil the potatoes in a large pot of salted water. When done, drain and set aside.
• Scramble the eggs with the milk to make them fluffy. Place in a bowl.
• In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
• In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
• Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
• Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
• To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
• If eating right away, re-heat in a 350 degree oven for a few minutes.
• If not eating promtly, freeze for later. Re-heat before eating.
• Serve with sour cream, hot sauce and salsa.