Tag Archives: beans

Mexican Breakfast Bowls

I love Mexican food.  Seriously, truer words have never been spoken.   So, like every morning, I woke up craving just that!  Now instead of the usual breakfast burrito, the typical Texas breakfast taco or the fancier heuvos ranchero and chilaquiles, I thought “what about a taco salad??? But a breakfast version??!!”  Genius..Ill let you say it.  I know I did.

What’s also fun about this is it’s so customizable for everyone!   Say you’re hosting a brunch, you can make just about all of it in advance and warm when ready.  Set out the baked tortilla shells to fill with a multitude of different toppings!  Or even make healthy version with low-sodium black beans, scrambled egg whites, fresh sautéed veggies and salsa!  I could go on and on and on…

*I did not put exact amounts for the ingredients, as it depends how many bowls you are making.  I made 4 bowls with the below pictured ingredients.

**Pico de Gallo: Diced tomato, white onion, jalapeño, cilantro, fresh lime juice and a pinch of salt.

The Starting Lineup

  • Flour tortillas
  • Breakfast sausage or chorizo
  • Refried beans
  • Russet potatoes, cubed
  • Eggs, scrambled
  • Cooking spray
  • Cumin
  • Chili powder
  • Salt & pepper

Garnish (optional)

  • Pico de gallo, homemade or store-bought **
  • Jalapeño slices
  • Cheddar cheese, shredded
  • Avocado slices
  • Hot sauce/Salsa 

To make perfect restaurant style breakfast potatoes/home fries:  Either bake the potato first OR quarter each potato and add to a large pot of salted water.  Bring to a boil, cover and simmer.  Once just fork tender (not too soft here), remove from the pot and allow to cool slightly.  Once cool enough to touch, cube up!

Preheat the oven to 400 degrees.  Place mason jars upside down on a baking sheet or large crumpled balls of foil, etc.  Microwave the tortillas for 30 seconds to make pliable and drape over the mason jar.  Lightly coat in cooking spray and sprinkle on the cumin and chili powder for a nice flavor and color!  Bake the tortillas for 8-10 minutes, watch closely as not to burn, but I like a few “charred” edges myself..rustic!  Allow to cool for a few minutes, pull off the jar and get ready to fill!

Meanwhile…..Heat a tbsp or two of vegetable or canola oil on medium heat in two separate pans.  In one, add the sausage.  Cook through and set aside.  (If I’m not using chorizo, I like to doctor up my breakfast sausage with Mexican seasonings)>

In the other pan, add the par-cooked, cubed potatoes in an even layer.  Let them cook people!  Do not keep stirring around, this allows them to build that golden brown restaurant crust on them!  After so many minutes, flip to get the other sides of the potatoes nice and crispy! 

Once the potatoes and sausage are about finished, beat the eggs with a bit of milk, salt & pepper.  Cook, scrambled, with a tbsp of butter.

Assembly time!  Super simple here folks…take your baked tortilla bowl and fill away!    I like to go this route:  beans, potatoes, sausage and then eggs!  Top with some fresh pico de gallo, avocado slices, jalapeño slices and a few dashes of hot sauce!  Enjoy!! 

Chorizo & Chilé Potato Empanadas 

I woke up this morning craving a fat burrito…but, I did not have any tortillas on hand.  Yes, yes, I could of made those but I figured why not change it up!  So today we did just that and tried our hand (& tastebuds) out on empanadas!!  I had all of the perfect savory fillings on hand, however, if you have some fruit or chocolate, these would be excellent on the sweet side!

Do not let the name fool you, this is an EASY dough friends!  Very little proofing time, not sticky & easy to roll out.  I may just try this out for a pie crust too, without the chili powder of course 😉

The Starting Lineup

DOUGH

  • 3 cups flour
  • 1 1/2 sticks butter, cubed & chilled
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 6 Tbsp water
  • 1 egg

Filling

  • 2 1/2 cups potatoes, cubed & roasted 
  • 1 package Mexican chorizo, cooked
  • 1 can pinto/borracho beans
  • 1/2 cup of hatch green chili pesto (or your preference)
  • Eggwash (1 egg, 1 Tbsp water)
  • EVOO   

Preheat the oven to 425 degrees.  Wash and cut your potatoes into small cubes.  Transfer to a bowl and add about 4 Tbsp of the green chile pesto, a drizzle of EVOO.  Toss to coat.  Pour onto a non stick baking sheet (or lined with parchment) and set aside.

  

 

We’re now on to the empanada dough!  With your food processor, add in the flour, salt & chili powder. 

 

Next, add in 1 egg and the chilled, cubed butter.  Pulse until it forms a crumbly dough, about 1 minute. 

  

 

Remove the dough from the food processor and form into a ball (no extra flour needed).  Slightly flatten the dough ball and place in a Saran Wrap covered bowl.  Keep the dough in the fridge to chill for about 30 minutes.  Here is where you’ll finish up the fillings! 

 

By now the oven should be preheated and you can add in the dressed potatoes to roast.

Also start cooking your chorizo according to manufacturers directions, once finished transfer to a papertowel lined dish to soak up that grease. *I also will slightly heat up the beans. 


Once the beans, chorizo & potatoes are cooked through, remove from heat.  You do not want these too warm when assembling in the raw dough.  *Also, if you have any extra green chile pesto, add to the cooked potatoes.
We’ll now finish that dough!!  Drop the oven down to 400 degrees and line two baking sheets with parchment paper.

Remove the dough from the refrigerator and divide into two equal pieces.

Roll each section out to about 1/4″ thick. 

 

With an upside down bowl (or anything of your choosing) place onto the dough to create circular cutouts.  This made 8 of decent size.

   

One by one, transfer the dough to the lined baking sheet and begin to fill!

Start with a small scoop of potatoes, followed by chorizo and then the beans on one half of the dough.  Carefully fold the other half of the dough over and pinch the edges shut.   

 

These can either directly go into the 400 degree oven or you can chill in the fridge for 30 minutes before hand (allows flavors to meld and dough holds up even better).

BUT before you transfer to the oven, brush the tops with a bit of egg wash.  This will help create that crunchy, golden brown crust!

Bake these for about 20-25 minutes, till a beautiful crust forms!  Allow to rest for 5 minutes…they’ll still be smoldering hot! 

 

Serve with a dallop of sour cream, a drizzle of chile pesto, spicy salsa or all of the above! 

 

The Sonoran Hot Dog

Arizona.  Besides the heat, my memories of the desert often pertain to the delish Sonoran delicacies that you can only get there.  I’ve yet to find the Mexican food of home in my years long search (sob), which is why you can frequently find me recreating them in my own kitchen.

A hot dog staple in Arizona is The Sonoran Dog (Sonora, Mexico)…it’s as popular in AZ as the Chicago Dog is…well..everywhere else.  It’s even listed on the Food Networks top ten hotdogs to try!

It’s crazy easy to recreate and you can cook them on the stove top, your broiler or even make a fiesta out of it and grill them up!  Just don’t forget the cerveza!!

The Starting Lineup

  • 1 package of bun-length hotdogs
  • 6-8 strips bacon (one strip per hotdog)
  • 1 package Bolillo rolls (bakery)
  • 1 can pinto beans (borracho style if possible)
  • 1 tomato, diced
  • 1/2 white onion, diced
  • 1 jalapeño, sliced
  • Mayonnaise 
  • Mustard  

First off, let’s wrap each one of those hotdogs with a strip of bacon.  If needed, you can use a toothpick to secure the bacon while cooking. 

 Heat a skillet up to almost medium and place in the bacon wrapped dogs.  Cook on all sides till crisp.  When finished, transfer to a paper towl lined plate to absorb any extra grease. 

  

That bottom dog was a real jerk…was not helping me out whatsoever!

While the bacon dogs are frying away, you have time to prep your veggies!  Slices and dice the tomatoes, onion and jalapeño.  *you could even use a premade jalapeño flavored sauce here instead. 

Also, bring your borracho (pinto) beans to a simmer on the stove.

Now that every thing is about complete (super simple recipe right?), take a sharp serrated knife and make a slit through the middle of each roll.  Do NOT cut all the way through.  You’re making more of a ‘pocket’ with the rolls.   *I like to take just a bit of the bread out of each roll(slit) so that you can really fill with a bunch of goodies! 
 

Assembly time is the best time!!  First, ladle a good amount of beans into each pocket of the Bolillo rolls. 

I forgot to grab a pic of the beans earlier, so youll have to make do with my friends plate 😉

Next, place the bacon-wrapped hot dog on top of the beans.  Then garnish with a good amount of tomatoes, onions, jalapeños and a drizzle each of the mayo & mustard.  Make sure to grab a few napkins because these things are dangerously messy and delicious! 

 

*I dislike mayo, but it’s good on here.  My friend hates tomatoes, but likes it on here…so just make it as directed…you’ll love it! 😉

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