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Showing 1—14 of 14 results

Chocolate atole: Champurrado Karen Hursh Graber

This ancient beverage brings together two Mesoamarican natives, corn and chocolate in a delicious and satisfying hot drink. read more

Chilaquiles with chicken and cheese: Chilaquiles con pollo y queso Karen Hursh Graber

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food," chilaquiles were undoubtedly invented as a way of using up lefto... read more

Mexican scrambled eggs with dried shrimp: Huevos revueltos con camarones secos Karen Hursh Graber

I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca's Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partial... read more

Sauteed apples and eggs: Huevos zacatlantecos Karen Hursh Graber

After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. read more

Pineapple, Apple, Orange and Coconut Marmalade: Mermelada de Piña, Manzana, Naranja y Coco Karen Hursh Graber

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe is adapted from CONACULTA's La Cocina Familiar en el Estado de Hidalgo.   Ingredients: ... read more

Mexican Dried Beef with Eggs: Machaca con Huevos Karen Hursh Graber

The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served i... read more

Huitlacoche Omelet: Omelette de huitlacoche Karen Hursh Graber

This is a good dish for company brunch because the filling can be prepared in advance and the whole thing put together at the last minute. The following filling makes enough for four two-egg omelets. S... read more

Chilaquiles Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs) corn tortillas 3 chilacate peppers 2 tomatoes 2 garlic cloves - whole, unpeeled 1/2 cup oil 2 large onions - chopped 1/2 kil... read more

Mexican Style Eggs: Huevos a la Mexicana Ana María Flores Sánchez

Serves 2 Ingredients: 4 eggs 1 medium sized tomato, washed and diced 1/4 onion finely chopped 1 or 2 serrano peppers, chopped 1 Tbsp. butter 1 Tbsp. oil Salt to ta... read more

Chilaquiles With Red Sauce Karen Hursh Graber

Ingredients: dried ancho or pasilla peppers 3 or4 cloves of garlic 1 large chicken 1 white onion couple stalks of celery 1 carrot 15 soft corn t... read more

Oyster Mushroom Frittata: Tortilla de Huevo con Cazahuates Karen Hursh Graber

Cazahuatenanacatl is the Nahuatl name for oyster mushrooms. While these delicious, meaty mushrooms may be difficult to pronounce in Nahuatl, they are very easy to eat in a variety of dishes. The follow... read more

Eggs In Green Salsa: Huevos Al Albañil Karen Hursh Graber

Huevos al Albañil literally means "bricklayer's eggs", but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool morni... read more

Ranch Style Eggs: Huevos Rancheros Ana María Flores Sánchez

Serves 2 This dish is very poular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes fo... read more

Anita's Chilaquiles Ana María Flores Sánchez

Chilaquiles is a good way to use up left over tortillas. Like all great, simple recipes, this one probably came about when something quick and filling was needed but only the most basic ingredients wer... read more
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