a simple Mexican breakfast

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We had this for breakfast a couple of mornings in Baja. It’s so
simple, taking only a few minutes to prepare, provided you have
leftover beans from dinner the night before.

It’s really so simple I could hardly call it a recipe. We just
cooked some Mexican chorizo until it’s nice and brown and some fat
rendered out. You can pour some of the fat out if you want, but you
needn’t bother. We cracked some eggs and gave them a quick
beating, then added to the pan with the chorizo and scrambled the
whole thing very quickly, until the eggs just set but still moist and
gooey. You might want to add a little salt, though you really should
be careful as chorizo can be quite salty on its own.

Meanwhile, the bean pot leftover from last night’s dinner – Rio Zape beans from Rancho Gordo-
was already warming on the stove. We also grabbed some corn tortilla
we picked up from a tortilleria in Todos Santos, and started
warming them on a griddle.

When everything was ready, we each took a warm tortilla, a spoonful of beans
and a big scoop of the delicious egg and chorizo concoction and dove right in. That’s a
simple breakfast which was also substantial enough to sustain the hours we
planned to spend lounging on the beach before we would be inspired to
move
again, this time in search of lunch.

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13 Responses to “a simple Mexican breakfast

  • Jesper said:
    January 23rd, 2008 at 2:51am

    It doesn’t get much simpler than that! Looks great too. I’ve been hearing so many good things about Rancho Gordo, but no luck sourcing them in Scandinavia ;)

  • Helen said:
    January 23rd, 2008 at 4:44am

    Mmmm, tonight I think scrambled eggs with chorizo for dinner! I may even put it in a tortilla!

  • Helen said:
    January 23rd, 2008 at 4:45am

    Mmmm, tonight I think scrambled eggs with chorizo for dinner! I may even put it in a tortilla!

  • matt said:
    January 23rd, 2008 at 5:59am

    Quite seriously my FAVORITE entire breakfast growing up as a kid. I’ll never get tired of chorizo con huevos. EVER!

  • Chuck said:
    January 23rd, 2008 at 12:29pm

    I love Mexican food, and it always tastes better the next day. Simply delicious!

  • Chuck said:
    January 23rd, 2008 at 12:30pm

    I love Mexican food, and it always tastes better the next day. Simply delicious!

  • clumsy said:
    January 23rd, 2008 at 5:20pm

    Anything with chorizo rings my bell. Your vacation sounds perfect.

  • Sara/columbiafoodie said:
    January 24th, 2008 at 9:50am

    So simple yet so enticing – looks amazing!

  • Single Guy Chef said:
    January 24th, 2008 at 10:51am

    I guess it’s true, they do grow their beans bigger in Mexico! Those Rio Zape beans are mucho grande! :)

  • michelle said:
    January 25th, 2008 at 7:25am

    Whoa, those are beans? I saw the post title, and then immediately thought, “Who puts hazelnuts in a tortilla?” (Not that I couldn’t think of a way if I had to.)
    Anything with chorizo gets 2 thumbs way up.

  • ranchogordo said:
    January 25th, 2008 at 2:12pm

    Pim, is it ok to clarify that those beans were grown in Northern California?

  • Pim said:
    January 27th, 2008 at 10:08am

    Thanks everyone.
    Ranchogordo, of course it is. I should have been more clear about how we brought the beans to Mexico with us. Well, I didn’t, but Daniel and Alexandra did. They packed all kinds of stuff, even a coffee grinder! Got to love them.
    cheers,
    Pim

  • Tiffany Pendant said:
    February 8th, 2010 at 9:59pm

    I remember the headcheese on the charcuterie platter anywhere. And it helps that I was there 9 days ago.

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