a simple Mexican breakfast
Wednesday, January 23, 2008
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
again, this time in search of lunch.