My Mexican Breafast Bagel Recipe
My breakfast bagel recipe isn’t the least bit authentic but it’s really good nonetheless. I call it a Mexican breakfast bagel because I make it with a Mexican style cheese like Manchego and add jalapeno to it. It is a great quick breakfast and you should have everything you need on hand to make it.
Mexican Breakfast Bagel. Tasty!
Ingredients:
- 1 Bagel
- 1 Egg
- 2 or 3 slices of ham
- White melting cheese – grated (I like Manchego)
- Canned jalapenos – Used canned jalapenos when you make your bagel. They come packed in vinegar which adds a lot to the flavor of the bagel.
- Mayonnaise
Step 1 - Cook Your Egg – Beat an egg in a small flat bottomed bowl or Pyrex dish then cook the egg in the microwave for 1 minute to 1 minute and 30 seconds. The time all depends on your microwave. The trick to cooking an egg in the microwave is to cook it until it is just cooked through – any longer and it turns into an egg flavored hockey puck. You might have to sacrifice an egg or two until you find the correct cooking time.
Step 2 – Toast your bagel - Make sure the bagel is well toasted.
Step 3 – Assemble the bagel – Spread a small amount of mayonnaise on each half of your bagel. Place the cooked egg on the bottom half of the bagel. Then add the ham slices. Sprinkle grated cheese over the ham until covered. Add as much jalapeno as you can stand. Put the top on the bagel.
Step 4 - Warm the Sandwich – Place the completed bagel in the microwave for about 30 seconds just long enough to melt the cheese and heat the bagel through – no more or the bagel will turn rubbery.
Step 5 – Enjoy your Mexican Breakfast Bagel!
Another Mexican Breakfast you might like: Scrambled eggs and bacon.
Tagged as:
bagel,
breakfast,
eggs,
ham
Making Pico de Gallo Salsa
Pico de gallo is a simple, quick, uncooked salsa (salsa fresca) made with tomatoes, onions, cilantro, chiles, and lime. The taste is fresh and bright with a good bite from the chiles. Eating pico de gallo is a great way to get a dose of your daily veggies. In minutes you can prepare a batch. It’s a favorite at parties and it goes really well with a cold beer on a hot day.
Freshly Made Pico de Gallo Salsa
Ingredients:
- 10 Roma tomatoes – seeded and diced
- 1 large white onion – diced
- 1/2 cup of cilantro finely chopped
- 2 Serrano chiles seeded and finely diced -Jalapenos work too – Add more if you want more heat in your salsa. Use jalapenos if Serrano chiles or unavailable.
- Juice of one Mexican lime
- Salt to taste
The recipe makes a party sized batch of salsa.
When you have diced all of the ingredients add them to a large bowl and add the lime juice and salt. Mix thoroughly with a spoon and and place in the refrigerator for 30 minutes to allow the flavors to marry. This salsa should be eaten fresh.
Enjoy your pico de gallo!
Tagged as:
quick,
salsa,
salsa fresca,
Serrano chiles,
tomatoes
Mexican Style Scrambled Eggs and Bacon
Scrambled eggs and bacon is a comon dish in Mexico. More often than not it is eaten as a light dinner instead of being eaten as breakfast. It’s quick, inexpensive and filling.
Typically the dish is served with refried beans, tortillas, and salsa. We like our eggs with hash browns on the side although hash browns are rarely eaten in Mexico. You can omit them for a more authentic version.
Scrambled Eggs and Bacon with Refried Beans and Hash Browns
Ingredients:
Makes one hearty portion. Increase as needed.
- 3 eggs
- 2 strips of bacon – diced
- 1/4 cup of grated cheese – asadero, oaxaca, or Chihuahua cheeses work well.
- Refried beans
- Hash browns
- 3 tortillas – preferably corn tortillas
- Table salsa
1. Chop the bacon and brown it in a little bit of hot oil. Drain the excess fat when the bacon has taken on a nice dark color.
2. Beat the 3 eggs and add them to the pan with the bacon.
3. Gentle stir the egg mixture to incorporate the bacon. Allow the eggs to set and gently turn the egg mixture over. Once the eggs have fully set break them apart with your spatula.
4. Place the scrambled eggs and bacon on an ovenproof plate and spinkle the grated cheese over the top. Place the plate under the broiler until the cheese has melted and is just starting to brown. The plate will be VERY hot. Use an oven mitt or towel to remove the plate from the oven.
5. Add the refried beans and hash browns to the plate and crumble a bit of ranchero cheese over the beans.
The last and most important steps – Pile the scrambled eggs and bacon onto a tortilla add salsa and enjoy.
Tagged as:
bacon,
eggs,
quick
Hand Ground Drinking Chocolate
In San Miguel de Allende we found a great brand of traditional Mexican drinking chocolate. It’s a delicious blend of sugar, chocolate, almonds, and cinammon. The Silva Aguiar family produces it in the town of Zacatecas.
According to the owner of the shop where we bought it, the chocolate is still hand ground on a metate the old fashioned way and then formed into tablets.
Most grocery stores that carry Mexican products will have Ibarra or Nestle brand chocolate if you are unable to find chocolate from a small producer. They are not quite as good as our chocolate from Zacatecas but they still make a good cup of hot chocolate.
Try our recipe for Mexican Hot Chocolate.
A Very Rich Drink
Mexican Hot Chocolate with Whipped Cream
Tagged as:
chocolate,
drinking chocolate,
hot chocolate,
Mexican drinks
Recipe for Mexican Chicken Stock
This rich chicken stock is the base for many typical Mexican soups and rice dishes. I like to freeze the stock in 1 cup portions so that I always have some on hand when a recipe calls for it.
The recipe calls for cilantro which can be substituted with parsley if you don’t care for the taste of cilantro.
Ingredients:
- 1 whole chicken quartered
- 1 medium white onion chopped
- 2 carrot cleaned and chopped
- 1 celery stalk cleaned and chopped
- 3 cloves of garlic peeled and crushed
- 6 sprigs of cilantro
- 12 peppercorns
- salt to taste
Directions:
Bring 3 quarts of water to a boil reduce heat to low. Add chicken and simmer for 20 minutes. Remove any scum that floats to the top.
Add all vegetables and simmer for 1 hour.
Remove chicken to a plate and allow to cool.
Simmer the remaining vegetables and stock for 15 minutes.
Strain the stock and discard the vegetables and remaining solids. Salt to taste.
Remove chicken meat from the bone, shred and save to use in other recipes like enchiladas and tacos.
Tagged as:
caldo de pollo,
chicken stock,
soup
Easy Classic Green Enchilada Sauce
Try this classic green enchilada sauce eaten throughout Mexico. It is usually served over chicken enchiladas. Poblano, and serrano chiles give it heat. The tomatillos give it a nice acidic kick.
It is a simple salsa recipe that requires 15 minutes of prep time and 30 minutes to cook. It will keep in the refrigerator for 3 days and 3 months in the freezer.
This sauce has some bite to it. You will want to add cheese and sour cream to your enchiladas to balance the acidity of the tomatillos and reduce the heat from the chiles.
Ingredients
- 6 Poblano chiles roasted and peeled
- 1.5 pounds of tomatillos – husks removed, rinsed, and chopped
- 1 medium onion – chopped
- 3 Serrano chiles – seeded and chopped
- 1 teaspoon oregano
- 1 teaspoon apple cider vinegar
- 2 teaspoons sugar
- Salt to taste
Blend all ingredients until smooth. If the sauce is too thick you can add chicken broth or water until the desired consistency is reached.
Gently simmer sauce for 25 to 30 minutes until cooked through.
Makes about 4 cups of salsa, enough for 12 enchiladas.
More Mexican salsa and sauce recipes to try:
Red Enchilada Sauce
Charred Tomatillo Salsa
Authentic Mexican Salsa
Red Tomato Salsa for Tostadas
Tagged as:
cilantro,
green salsa,
Poblano chile,
salsa,
sauce,
Serrano chile,
tomatillo
Traditional Mexican Hot Chocolate
Hot chocolate is served throughout Mexico. It differs greatly from hot chocolate served in the U.S. The taste is much earthier, richer, and less sweet than hot chocolate made from chocolate syrup.
In the state of Oaxaca, you will find a hot chocolate shop on every corner instead of a coffee shop. Mexicans enjoy drinking hot chocolate on chilly mornings to get the day going, just as Americans enjoy drinking coffee.
The photo below shows Mexican table chocolate used for making Mexican hot chocolate. It is a blend of cacao paste, brown sugar, and cinnamon. It has a coarse gritty texture.
Ingredients
Mexican hot chocolate is simple to make. Ibarra and Nestle Abuelita brand chocolates are fairly common in U.S. supermarkets.
Serves 2
- 2 cups of milk
- 2 ounces of Mexican chocolate
- 2 teaspoons sugar
- 1/2 teaspoon real vanilla extract
- A pinch of salt
- 2 cinnamon sticks for garnish
- honey – optional
Directions
Heat the milk in a saucepan until it nears the boiling point. Add the chocolate, sugar, vanilla, and a pinch of salt. You can substitute honey for the sugar. Stir continually until the chocolate is completely dissolved. Do not allow the milk to boil.
Once the chocolate has dissolved froth the hot chocolate with a whisk or molinillo – a special hand blender for making hot chocolate – until it is very frothy. Pour into mugs and garnish with a cinnamon stick.
The finished drink. Buen Provecho!
Tagged as:
chocolate,
drinks
How to Make Mexican Red Tomato Salsa
This is my favorite salsa to serve with chicken tostadas. The oregano flavor really stands out and pairs well with mild flavor of the chicken.
Salsa Ingredients:
- 8 Roma tomatoes or 5 large tomatoes
- 1 medium onion quartered
- 5 chiles de arbol
- 2 cloves of garlic
- 3 teaspoons Mexican oregano
- 2 tablespoons olive oil
- 1 teaspoon salt
Make the Salsa:
1. In a large frying pan, char the the tomatoes, onion, and garlic. Be sure that the tomatoes blacken on the outside which will add extra flavor to the salsa.
2. After the vegetables are charred, put all of the ingredients except the olive oil in the blender and blend for about one minute – until everything is well blended but not pureed. You want the salsa to have some texture when it’s finished.
3. In the same pan that you charred the vegetables add the 2 tablespoons of olive oil. In batches, fry the salsa in the olive oil over medium heat. Frying the salsa is an important step and brings out loads of flavor. Traditionally, you fry the salsa in lard, but I prefer olive oil.
4. Turn the heat to low and simmer the salsa for five minutes which cooks the salsa through, thickens it, and brings all of the flavors together.
5. Remove the salsa from the heat and allow to cool to room temperature before serving. The salsa will keep in the refrigerator for 3 days.
Makes 3 1/2 cups
More Mexican Salsa Recipes to Try:
Green Enchilada Sauce
Red Enchilada Sauce
Tomatilla Salsa
Tagged as:
chile de arbol,
red salsa,
tomatoes
My Favorite Mexican Hot Sauce – Cholula
My absolute favorite brand of Mexican hot sauce is Salsa Cholula from Puebla. It’s made from chiles de arbol, a fiery dried red chile.
I put it on everything. To me it tastes similar to Tabasco hot sauce, but less vinegary. Try it on scrambled eggs or huevos a la Mexicana. It makes the best breakfast ever.
Salsa Cholula hot sauce is easy to find at the grocery store, at least in some parts of the U.S. Most grocery stores in California carry it. And, I believe they carry it in Texas also. Look for it next time you are at the grocery store.
Tagged as:
hot sauce,
salsa
Easy Recipe for Authentic Mexican Guacamole
Out of all of the well known Mexican recipes, Guacamole recipes are all time favorites. Guacamole is the perfect blend of ripe avocados, Serrano chiles, tomato, onions, and cilantro. Guacamole is easy to make, tastes great, everybody loves it, and is even good for you. We make it about three times a week.
Let me show you how to prepare authentic Mexican Guacamole. It will take you about 15 minutes from start to finish and will serve 4 to 6 people.
Gather the following guacamole ingredients:
- 4 avocados
- 2 tomatoes
- 1 onion
- 2 serrano chiles
- 2 cloves of garlic
- 4 sprigs of cilantro
- 1 lime for juice (optional)
How to Choose Ripe Avocados
Ripe avocados are key to making a great guacamole. Choose avocados that are dark green in color that give slightly when you when you squeeze it between your thumb and forefinger. If there is no give at all when you squeeze the avocado, it is under-ripe. If the avocado feels mushy when when you squeeze it, it is over-ripe. Avocados that are bright green in color are under-ripe and will take a few days to mature. Never refrigerate avocados.
Assemble the Guacamole
1. Roast the tomatoes, garlic, and Serrano chiles in a pan and allow them to cool to the touch. Dice the tomatoes and onion. Mince the garlic, Serrano chiles, and cilantro. Place all in a large bowl.
2. Remove the flesh from the avocados and place it in the bowl with the tomatoes, onions, chiles, garlic, and cilantro. (Although the cilantro is a traditional ingredient, I usually omit it because I don’t care for the texture in guacamole.)
3. Mash all of the ingredients together with the back of a fork until the avocado has the desired texture.
4. Add the juice of one lime. Add salt to taste. Give it one final stir. Be sure that all of the ingredients are evenly mixed throughout.
Serve with tortilla chips to dip the guacamole.
Your authentic guacamole recipe will be a big hit with your family and at parties.
Tagged as:
avocados,
guacamole
