3 Traditional Mexican Breakfast Recipes From Velas Resorts
While our favorite resort destinations in Mexico are open for travel, many of us are opting to stay home to flatten the curve of the pandemic. There are still many ways to stay connected to the places we love, and food is chief among them. Velas Resorts —with luxury properties in Los Cabos, Riviera Maya, Riviera Nayarit, and Puerto Vallarta — springs to mind first when I’m thinking about an all-inclusive vacation in Mexico because, of the many things this brand does right, it’s the food that rises to the top of my list.
Molletes al la Mexicana from Velas Resorts.
Breakfast is a good way to ease yourself into Mexican cooking, as the recipes tend to be more doable for the home cook than elaborate dinners (read: less intimidating). And a traditional Mexican breakfast brings so much comfort and pleasure, filling you up and transporting you back to memories that will hold you until you can safely travel again. Here are three recipes adapted for home use that will allow you to explore the history, culture, and traditions of Mexico from your very own kitchen.
Molletes al la Mexicana
Much like an open-faced sandwich, this breakfast staple is made with bolillos (sandwich rolls) topped with refried beans, ham slices, shredded cheese, and homemade pico de gallo.
Ingredients:
•1 Bolillo or sandwich roll
•4 tbsp. Butter
•½ cup Shredded cheese
•¾ cup Refried beans
•4 slices Ham
•2 tomatoes
•½ onion
•½ jalapeño
•1 lime
•15-20 sprigs cilantro
•½ teaspoon salt
1. Cut bolillo in half. For a crunchy, crisp, sandwich, lightly butter the bread and toast the roll for 2 to 4 minutes in an oven at 400 °F.
2. Next, top the bread with a layer of refried beans, ham slices, and shredded cheese.
3. Bake again for 3-5 minutes or until the cheese melts. Remove from the oven and set aside.
4. Then, make the homemade pico de gallo by mixing the tomatoes, onion, jalapeño, lime juice, cilantro, and salt. 5.Finish the dish by topping each mollete with the finished pico de gallo.
Enfrijoladas with Chicken
Enfrijoladas with chicken.
A satisfying and hearty breakfast dish from Chef Isaac Esparza is enfrijoladas, made by drenching corn tortillas filled with chicken in creamy, coarsely pureed black beans.
Ingredients:
• 300 grams black beans
• 1 chicken breast
• 2 cloves garlic
• 2 tsp. salt
• 3 fl oz. sour cream
• 5-6 corn tortillas (preferably warm and fresh)
Garnish
• 1 tbsp. cream
• ¼ oz grated panela cheese
• ½ pc avocado, sliced
For the beans
1. Soak the beans 2 hours before cooking, in salted water
2. Drain and cook for 30-40 minutes in a pressure cooker with enough water to cover the beans, adding the onion and a clove of garlic.
3. Turn the heat off and set aside.
For the chicken
1. Cook the chicken breast for about 20-25 minutes in a pot with water and garlic.
2. Drain and let the chicken cool off in a separate container. Reserve the chicken broth.
For the enfrijoladas
1. Puree the beans and broth in a blender; divide in two or three parts.
2. Add the cream along with the onion and garlic you cooked the beans with.
3. Fry the sauce on a pan or skillet for about 5 minutes to allow the liquid to thicken. Add salt, turn off and reserve.
4. Warm the tortillas and fill with chicken. Fold and put on a plate.
5. Pour the bean sauce over the filled tortillas so that they are well-covered.
6. Garnish with grated cheese and avocado slices, and serve.
Chilaquiles Grand Velas
Chilaquiles Grand Velas.
Don’t be intimidated by the many steps it takes to make great chilaquiles. Just take your time, and follow this simple process:
Ingredients:
For the red sauce:
• 17 ½ oz. tomato (cut in halves)
• 1 serrano chile
• 2 small white onions (chopped into quarters)
• 4 garlic cloves
• 4 guajillo chilies
• 34 fl. oz. (1 L) water
• salt to taste
• 1 ½ oz. coriander
• 2 ½ fl. oz. vegetable oil
For the green sauce:
• 17 ½ oz. green tomatoes (chopped in halves)
• 3 serrano chilies
• 2 small white onions (chopped into quarters)
• 2 garlic cloves
• 34 fl. oz. (1L) water
• salt to taste
• 1 ½ oz. cilantro
• 1 poblano chilie
For the totopos (corn chips):
• 12 corn tortillas
• 17 fl. oz. vegetable oil (for frying)
Instructions:
For the red sauce:
1. Remove the seeds of the guajillo chili, and place it in a pot with the rest of the ingredients (except the oil, salt, and cilantro). Let boil approx. 15 minutes. Reserve to cool down.
2. Add the chiles and tomatoes to the blender and mix them with ⅓ parts water; add the coriander and salt.
3. In another pot, add the oil and when it is hot, carefully pour the previous preparation. Let boil for 3 minutes. Rectify season, and add salt if necessary.
For the green sauce:
1. Remove the seeds of the poblano chili and place it in a pot with the rest of the ingredients (except the salt and coriander). Let boil approx. 15 minutes. Reserve to cool down.
2. Add the chilies and tomatoes to the blender and mix them with ⅓ part of water; add coriander and salt.
3. Taste for seasoning. Add a pinch of sugar if it’s too acidic.
For the totopos (corn chips):
1. Cut the tortillas in triangles or squares. Fry to golden brown in hot oil.
2. Absorb the excess of oil with paper towels.
3. To make chilaquiles, pour the sauce (preheated) of your choice over the totopos, and top with sour cream, finely sliced onion, shredded cheese, and cilantro for garnish.
