30+ Classic Authentic Mexican Breakfast Recipes You Need to Try

Mexican cuisine is known for its rich and diverse flavors, and breakfast is no exception. From warm, comforting stews to crispy, savory delights, Mexican breakfasts offer something for everyone.

Whether you’re craving something hearty like Chilaquiles or a light, flavorful dish like Panuchos de Pollo, the options are endless. In this article, we’ll explore over 30 authentic Mexican breakfast recipes that will transport your taste buds to the heart of Mexico.

These dishes are steeped in tradition and bursting with flavor, and they are perfect for breakfast, brunch, or even a late-night snack.

If you’re ready to explore the vibrant world of Mexican breakfast, read on for a curated list of dishes you’ll want to make time and time again!

30+ Classic Authentic Mexican Breakfast Recipes You Need to Try

Mexican breakfasts offer a wide variety of flavors, textures, and ingredients that cater to all tastes, whether you prefer something spicy, sweet, or savory.

From the beloved Huevos Rancheros to indulgent Tamales de Elote, each dish tells the story of Mexican culture and culinary traditions.

These 30+ authentic recipes are not only delicious but also showcase the heart of Mexican cooking—bold, fresh, and comforting.

So, next time you’re planning your morning meal, why not bring a little Mexican flair to your kitchen?

Whether you’re trying something new or revisiting an old favorite, these recipes will make every breakfast feel like a celebration.

Chilaquiles Verdes

Chilaquiles Verdes is a traditional Mexican breakfast dish made of crispy tortilla chips drenched in a tangy and flavorful green sauce. It is often topped with scrambled or fried eggs, chicken, or cheese, and garnished with sour cream, cilantro, and onions. This dish is a great way to use up leftover tortillas, offering a satisfying and hearty start to the day.

Ingredients:

• 10 corn tortillas, cut into triangles
• 2 tablespoons vegetable oil
• 1 pound tomatillos, husked and rinsed
• 2 serrano peppers (or jalapeños for a milder version)
• 1/4 cup cilantro, chopped
• 1 small onion, quartered
• 2 cloves garlic, peeled
• Salt to taste
• 2 large eggs (optional)
• 1/2 cup crumbled queso fresco or shredded cheese
• 1/2 cup sour cream (for garnish)
• Sliced red onion and cilantro (for garnish)

Instructions:

1. Fry the Tortillas: Heat the vegetable oil in a large pan over medium heat. Fry the tortilla triangles in batches until golden and crispy, then drain on paper towels to remove excess oil.
2. Prepare the Green Sauce: In a pot, add tomatillos, serrano peppers, onion, and garlic. Cover with water and bring to a boil. Simmer for about 10 minutes, or until the tomatillos turn soft and begin to darken.
3. Blend the Sauce: Remove the ingredients from the pot and blend them with cilantro until smooth. Season with salt to taste.
4. Combine Chips and Sauce: Return the fried tortilla chips to the pan and pour the green sauce over them. Stir to coat the chips with the sauce, cooking for a couple of minutes until the chips soften slightly but retain some crunch.
5. Prepare the Eggs: In a separate pan, scramble or fry the eggs to your liking.
6. Serve: Plate the chilaquiles and top with the scrambled eggs, queso fresco, sour cream, and garnish with red onion and cilantro.

Chilaquiles Verdes are a perfect balance of savory, tangy, and spicy flavors. The crispy tortilla chips combined with the vibrant green sauce create a delightful contrast in texture, while the toppings bring freshness and creaminess. This dish can be easily customized to include various proteins, such as chicken or beef, making it a versatile option for any morning. Whether you’re serving it for a casual family breakfast or a festive brunch, chilaquiles will always satisfy the soul.

Molletes

Molletes are an iconic Mexican breakfast sandwich made with bolillo bread (Mexican baguette), refried beans, cheese, and a variety of toppings. The bread is sliced in half, toasted, and loaded with ingredients like melted cheese and pico de gallo. This quick, easy, and satisfying dish is perfect for those looking for a warm, filling breakfast with authentic Mexican flavors.

Ingredients:

• 2 bolillos (Mexican rolls), sliced in half lengthwise
• 1 cup refried beans (can be black beans or pinto beans)
• 1 cup shredded cheese (Monterrey Jack or Oaxaca cheese)
• 1/2 cup pico de gallo (tomato, onion, cilantro, lime, and jalapeño)
• 1 tablespoon butter
• Hot sauce (optional)
• Fresh cilantro leaves (for garnish)

Instructions:

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Place the bolillo halves on a baking sheet and lightly butter the cut sides. Toast the bread in the oven for about 10 minutes, or until the edges are golden and crispy.
2. Spread the Beans: Warm the refried beans in a small pot over low heat. Once they are heated through, spread an even layer of beans on each toasted bread half.
3. Add Cheese: Sprinkle the shredded cheese over the bean-covered bread halves and place them back in the oven for about 5 minutes, or until the cheese is melted and bubbly.
4. Add Toppings: Remove from the oven and top with fresh pico de gallo. If desired, drizzle with a little hot sauce for some extra spice.
5. Serve: Garnish with fresh cilantro leaves and serve immediately.

Molletes are the epitome of comfort food in Mexico. The rich flavor of the refried beans pairs perfectly with the melted cheese and the fresh, zesty pico de gallo. This simple yet flavorful breakfast is quick to prepare, making it ideal for busy mornings. Whether enjoyed on its own or as part of a larger meal, molletes provide the warmth and satisfaction needed to start the day right. The balance of creamy, savory, and tangy flavors will leave you craving more!

Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote are a beloved sweet Mexican breakfast treat made with fresh corn kernels, masa, and sugar. These tamales are tender and moist, with a delightful balance of sweet and savory flavors. Served with hot chocolate or coffee, they are a traditional breakfast during holidays, special occasions, or any day you crave something comforting and delicious.

Ingredients:

• 2 cups fresh corn kernels (or canned sweet corn, drained)
• 2 cups masa harina (corn flour for tamales)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• Corn husks, soaked in warm water for 30 minutes

Instructions:

1. Prepare the Masa: In a blender or food processor, blend the corn kernels with milk and vanilla until smooth. In a separate large bowl, mix the masa harina, sugar, baking powder, and salt. Add the corn mixture and softened butter, mixing until the masa has a smooth, dough-like consistency.
2. Fill the Tamales: Lay out a soaked corn husk and spread a small amount of the masa mixture on the center. Fold the sides of the husk over the masa and then fold up the bottom, securing the tamale. Repeat with the remaining husks and masa.
3. Steam the Tamales: Arrange the tamales upright in a large steamer, leaving space between them to allow the steam to circulate. Cover the tamales with a damp cloth and steam over medium heat for about 1 to 1.5 hours, checking occasionally to ensure they don’t dry out. Tamales are done when the masa pulls away easily from the husk.
4. Serve: Let the tamales cool slightly before serving. Enjoy with a cup of hot chocolate or coffee.

Tamales de Elote are a sweet, comforting Mexican delicacy that blends the natural sweetness of corn with a soft, moist masa base. This dish has been passed down through generations and is often enjoyed as a special breakfast or a treat during festive times. The simplicity of the ingredients belies the deep satisfaction it provides. With each bite, the sweet, buttery tamale offers a piece of authentic Mexican tradition, making it a perfect dish to enjoy with family and friends.

Huevos Rancheros

Huevos Rancheros is one of the most iconic Mexican breakfasts, featuring fried eggs on top of a crispy corn tortilla, smothered with a flavorful ranchero sauce made from tomatoes, onions, and peppers. This dish is often served with refried beans, avocado slices, and a sprinkle of cheese. It’s a perfect blend of textures and flavors, offering a spicy and satisfying start to your day.

Ingredients:

• 4 corn tortillas
• 4 large eggs
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 2 jalapeños or serrano peppers, chopped
• 1/2 cup chicken broth or water
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup crumbled queso fresco or shredded cheese
• Fresh cilantro leaves (for garnish)
• 1 avocado, sliced (optional)
• Refried beans (optional, for serving)

Instructions:

1. Prepare the Sauce: In a saucepan, heat a little oil over medium heat and sauté the onions, garlic, and peppers until soft. Add the chopped tomatoes and cook for another 5 minutes until they soften. Add the chicken broth, cumin, salt, and pepper. Simmer for 10 minutes until the sauce thickens. Use a blender or immersion blender to purée the sauce to your desired consistency.
2. Fry the Tortillas: In a separate pan, heat the vegetable oil over medium-high heat. Fry the corn tortillas for about 1 minute per side until crispy but still pliable. Drain excess oil on paper towels.
3. Fry the Eggs: In the same pan, fry the eggs sunny-side up or to your preferred doneness.
4. Assemble the Dish: Place each fried tortilla on a plate, then top with a fried egg. Spoon the ranchero sauce generously over the egg and tortilla. Garnish with crumbled queso fresco, fresh cilantro, and avocado slices if desired.
5. Serve: Serve with refried beans on the side for a complete meal.

Huevos Rancheros is a rich and hearty breakfast that combines the comfort of fried eggs with the bold flavors of a homemade salsa. The crispy tortillas provide the perfect base, while the ranchero sauce adds a savory, spicy kick. The addition of avocado and beans makes it even more satisfying. Whether you’re enjoying it on a lazy weekend morning or as part of a celebratory meal, Huevos Rancheros is a timeless Mexican favorite that never fails to impress.

Atole de Chocolate

Atole de Chocolate is a traditional Mexican hot drink made from masa harina, milk, and rich dark chocolate. This warm, comforting beverage is thickened with masa, giving it a velvety texture, and is often enjoyed with tamales or pan dulce (Mexican sweet bread) for breakfast. Perfect for colder mornings, Atole de Chocolate is a delicious way to start the day with a touch of sweetness and warmth.

Ingredients:

• 1/2 cup masa harina (corn flour for thickening)
• 4 cups whole milk
• 2 ounces Mexican chocolate (or semi-sweet chocolate, chopped)
• 1/4 cup sugar (or to taste)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Dissolve the Masa: In a medium pot, combine the masa harina with about 1 cup of cold milk, whisking to create a smooth mixture. Slowly add the remaining milk and bring to a simmer over medium heat.
2. Add the Chocolate: Add the chopped Mexican chocolate, sugar, cinnamon, vanilla, and salt to the pot. Stir constantly until the chocolate melts and the mixture thickens, about 10 minutes.
3. Simmer: Continue to cook the atole over low heat, stirring occasionally, for an additional 5-10 minutes until it reaches a creamy, pudding-like consistency.
4. Serve: Pour the Atole de Chocolate into mugs and serve hot. Optionally, you can top it with whipped cream or a sprinkle of cinnamon for extra flavor.

Atole de Chocolate is the ultimate Mexican comfort drink. The combination of masa and chocolate creates a silky, rich beverage that is both filling and indulgent. The warm, spiced flavor from the cinnamon and vanilla adds a delightful depth, making it the perfect drink to sip on a chilly morning. Whether enjoyed alone or paired with traditional tamales, Atole de Chocolate is a beloved Mexican tradition that brings a touch of sweetness and warmth to your breakfast table.

Molletes de Chorizo

Molletes de Chorizo is a hearty variation of the classic Molletes. Instead of just using refried beans, this version features spicy, flavorful chorizo sausage, which is added to the beans and melted cheese. The chorizo brings a smoky, savory depth that transforms this dish into a more robust breakfast. These molletes are easy to make, filling, and can be enjoyed with a side of fresh salsa or avocado.

Ingredients:

• 2 bolillos (Mexican rolls), sliced in half lengthwise
• 1/2 pound fresh chorizo, casings removed
• 1 cup refried beans (black or pinto beans)
• 1 cup shredded cheese (Monterrey Jack or Oaxaca cheese)
• 1 tablespoon vegetable oil
• 1/2 cup pico de gallo (tomato, onion, cilantro, lime, and jalapeño)
• Hot sauce (optional)
• Fresh cilantro leaves (for garnish)

Instructions:

1. Cook the Chorizo: Heat the vegetable oil in a pan over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it is browned and fully cooked through, about 5-7 minutes.
2. Prepare the Bread: Preheat the oven to 350°F (175°C). Place the bolillo halves on a baking sheet and toast them in the oven for about 10 minutes, or until the edges are crispy and golden.
3. Assemble the Molletes: Spread a layer of refried beans on the cut side of each toasted bolillo half. Then, top with the cooked chorizo and sprinkle the shredded cheese on top. Return the molletes to the oven for 5 minutes, or until the cheese is melted and bubbly.
4. Serve: Remove the molletes from the oven and top with pico de gallo, fresh cilantro, and a drizzle of hot sauce if desired.

Molletes de Chorizo is an elevated version of the classic molletes, offering a savory and spicy kick from the chorizo sausage. The combination of creamy refried beans, melted cheese, and smoky chorizo makes for an irresistible breakfast that will satisfy your cravings. Whether served with a side of tangy salsa or sliced avocado, these molletes are perfect for a hearty and flavorful meal. It’s a dish that highlights the richness of Mexican cuisine in a quick, easy, and delicious way.

Enfrijoladas

Enfrijoladas are a delightful Mexican breakfast dish made from soft corn tortillas drenched in a creamy, savory black bean sauce. This dish is similar to enchiladas but with a twist—tortillas are dipped directly into a flavorful refried bean sauce rather than being filled with meat or cheese. Enfrijoladas are typically topped with onions, cheese, sour cream, and avocado, making them a satisfying and customizable meal to start your day.

Ingredients:

• 10 corn tortillas
• 2 cups refried black beans (or pinto beans)
• 1 tablespoon vegetable oil
• 1/2 cup chicken or vegetable broth
• 1 clove garlic, minced
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup crumbled queso fresco or shredded cheese
• 1/4 cup sour cream (for garnish)
• 1/4 red onion, thinly sliced (for garnish)
• 1 avocado, sliced (optional, for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Prepare the Sauce: In a blender, combine the refried beans, chicken broth, garlic, cumin, salt, and pepper. Blend until smooth. If the sauce is too thick, add more broth to reach the desired consistency.
2. Heat the Sauce: Pour the blended sauce into a skillet and heat over medium heat for 5-7 minutes, stirring occasionally, until it’s warmed through and slightly thickened.
3. Prepare the Tortillas: Heat the vegetable oil in a separate pan over medium heat. Quickly fry the corn tortillas for about 30 seconds per side, just to soften them. Drain the excess oil on paper towels.
4. Assemble the Enfrijoladas: Dip each fried tortilla into the bean sauce to coat it well. Fold the tortilla in half or roll it up to create a taco shape and place it on a serving plate.
5. Serve: Top the enfrijoladas with crumbled queso fresco, sour cream, red onion, avocado slices, and cilantro. Serve with a side of rice or beans, if desired.

Enfrijoladas are a flavorful and comforting dish that showcases the rich, earthy taste of black beans. The soft tortillas soaked in the creamy bean sauce make for a satisfying and fulfilling breakfast. Whether enjoyed with the simple toppings of cheese and sour cream or loaded with avocado and cilantro, enfrijoladas offer versatility and deliciousness in every bite. This dish is perfect for any occasion, bringing the authentic flavors of Mexico straight to your table in no time.

Tacos de Desayuno (Breakfast Tacos)

Breakfast tacos, or tacos de desayuno, are a versatile and delicious Mexican breakfast option, perfect for a quick and satisfying meal. They are made with scrambled eggs, potatoes, cheese, and your choice of protein, all wrapped up in a warm corn or flour tortilla. This dish can be customized with various toppings such as salsa, avocado, cilantro, or even hot sauce, making it a fun and flavorful start to the day.

Ingredients:

• 4 small flour or corn tortillas
• 4 large eggs
• 1/2 cup cooked potatoes, diced (or hash browns)
• 1/4 cup shredded cheese (cheddar, Monterey Jack, or queso fresco)
• 1/2 cup cooked chorizo, bacon, or sausage (optional)
• 1/4 onion, diced
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Salsa, avocado, or hot sauce (optional, for garnish)

Instructions:

1. Scramble the Eggs: In a bowl, crack the eggs and beat them with a pinch of salt and pepper. Heat a nonstick skillet over medium heat and cook the eggs, stirring frequently until they’re scrambled and just set. Remove them from the pan and set them aside.
2. Cook the Potatoes: In the same skillet, add a little oil and sauté the diced potatoes or hash browns until golden and crispy, about 5-7 minutes.
3. Combine the Filling: Once the potatoes are cooked, add the scrambled eggs back to the pan and stir in the shredded cheese. If using chorizo or another protein, add it now and heat through.
4. Warm the Tortillas: Heat the tortillas in a dry skillet for about 1 minute per side, or until warm and slightly toasted.
5. Assemble the Tacos: Spoon the egg and potato mixture onto the center of each tortilla. Top with fresh cilantro, avocado slices, salsa, or hot sauce for extra flavor.
6. Serve: Serve the tacos immediately with additional toppings on the side.

Tacos de Desayuno are a simple yet satisfying way to enjoy breakfast in a handheld form. The soft scrambled eggs, crispy potatoes, and choice of protein combine to create a hearty filling that’s perfect for a busy morning or a weekend brunch. With endless options for toppings and variations, breakfast tacos can be customized to suit any taste. The combination of flavors and textures ensures that these tacos will be a go-to breakfast favorite for anyone who loves Mexican cuisine.

Sopes de Pollo

Sopes de Pollo is a traditional Mexican breakfast dish that features thick, round masa bases (sopes), topped with shredded chicken, refried beans, lettuce, salsa, and cheese. This dish offers a wonderful balance of textures and flavors—crispy masa, savory chicken, creamy beans, and fresh toppings. It’s an excellent way to enjoy a hearty, flavorful breakfast with a touch of Mexican authenticity.

Ingredients:

• 2 cups masa harina (corn flour)
• 1 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for frying)
• 2 cups cooked, shredded chicken (leftover rotisserie chicken works great)
• 1/2 cup refried beans
• 1/2 cup lettuce, shredded
• 1/4 cup crumbled queso fresco or shredded cheese
• Salsa (your favorite kind)
• 1/4 cup sour cream (optional)
• Fresh cilantro (for garnish)

Instructions:

1. Prepare the Sopes: In a bowl, mix the masa harina, warm water, and salt until a smooth dough forms. Divide the dough into small portions and roll them into balls. Flatten each ball into a thick, round disc about 3 inches in diameter, pressing gently to form a small lip around the edges to create a “bowl” shape.
2. Fry the Sopes: Heat the vegetable oil in a skillet over medium heat. Fry the masa discs for 2-3 minutes per side, or until they are golden brown and crispy. Remove the sopes from the skillet and drain them on paper towels.
3. Assemble the Sopes: Spread a thin layer of refried beans on each sope. Top with the shredded chicken, followed by lettuce, cheese, and salsa.
4. Serve: Garnish with a dollop of sour cream and fresh cilantro. Serve immediately.

Sopes de Pollo are an incredibly satisfying dish, with the thick, slightly crispy masa providing the perfect base for the savory chicken, creamy beans, and refreshing toppings. This meal is not only filling but also packed with flavor, offering a wonderful combination of textures. The addition of salsa and sour cream gives the sopes an extra punch, making it a delightful breakfast or brunch option. Sopes de Pollo are sure to become a family favorite, enjoyed by anyone who loves authentic Mexican comfort food.

Torta de Chorizo

Torta de Chorizo is a flavorful Mexican breakfast sandwich made with soft bolillo bread, stuffed with spicy chorizo sausage, and often topped with avocados, onions, and cheese. It is a popular choice for a hearty breakfast or brunch, offering a perfect balance of savory and spicy flavors, with the richness of chorizo complemented by fresh, crunchy toppings. This simple yet delicious sandwich is a great option for those looking for a quick but satisfying meal.

Ingredients:

• 2 bolillo rolls (Mexican bread rolls)
• 1/2 pound chorizo sausage (cooked and crumbled)
• 1 small onion, finely chopped
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco or shredded cheese
• Fresh cilantro (for garnish)
• Hot sauce (optional)
• Lime wedges (optional)

Instructions:

1. Cook the Chorizo: In a skillet over medium heat, cook the chorizo until it is browned and fully cooked, about 5-7 minutes. Break it up with a spoon as it cooks.
2. Prepare the Bolillo Rolls: Slice the bolillo rolls lengthwise, without cutting all the way through, creating a pocket for the filling. Toast the rolls lightly in a hot pan or oven to give them a bit of crispiness.
3. Assemble the Torta: Once the chorizo is ready, spoon it into the bottom half of each bolillo roll. Top with chopped onions, avocado slices, and crumbled queso fresco. You can add a dash of hot sauce for some extra heat, if desired.
4. Serve: Garnish with fresh cilantro and serve immediately with lime wedges on the side for added freshness.

Torta de Chorizo is an explosion of flavors that brings the perfect combination of spicy, creamy, and savory in every bite. The richness of the chorizo pairs perfectly with the creaminess of avocado and the freshness of onions and cilantro, while the toasted bolillo roll provides a satisfying crunch. This hearty breakfast sandwich is quick to make and perfect for those who want a filling, flavorful start to their day. Whether you’re enjoying it on the go or as part of a leisurely breakfast, Torta de Chorizo is sure to impress.

Caldo de Pollo (Mexican Chicken Soup)

Caldo de Pollo is a comforting Mexican chicken soup made with tender chicken, vegetables, and aromatic herbs. This hearty soup is a perfect dish for a cozy morning or as a revitalizing meal when you’re feeling under the weather. With its rich, flavorful broth and nutritious ingredients, it’s a dish that can be enjoyed any time of day, but is especially popular for breakfast or brunch in many Mexican households.

Ingredients:

• 1 whole chicken (cut into pieces)
• 10 cups water
• 1 onion, quartered
• 3 cloves garlic, peeled
• 2 medium carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• 1 zucchini, sliced
• 2 ears of corn, cut into halves
• 1 cup cilantro (for garnish)
• 1-2 teaspoons salt (to taste)
• 1 teaspoon black pepper
• Lime wedges (for serving)
• Tortillas (for serving)

Instructions:

1. Prepare the Broth: In a large pot, add the chicken pieces and water. Bring to a boil, skimming off any impurities that rise to the surface. Once the water is clear, add the onion, garlic, salt, and pepper. Reduce the heat and simmer for 45 minutes to an hour, until the chicken is fully cooked and tender.
2. Add the Vegetables: Remove the chicken from the pot and set it aside. Add the carrots, potatoes, zucchini, and corn to the broth and continue simmering until the vegetables are tender, about 20 minutes.
3. Shred the Chicken: While the vegetables are cooking, shred the chicken into bite-sized pieces, discarding the bones and skin.
4. Combine and Serve: Return the shredded chicken to the pot and stir to combine. Let everything simmer for another 5 minutes. Taste the broth and adjust seasoning if necessary.
5. Garnish and Serve: Serve the caldo de pollo in bowls, garnished with fresh cilantro. Offer lime wedges on the side for added brightness, and serve with warm tortillas for a complete meal.

Caldo de Pollo is a soul-warming soup that offers the perfect combination of light yet nourishing ingredients. The tender chicken and vegetables float in a rich, flavorful broth that is both comforting and revitalizing. This classic Mexican dish is especially popular for breakfast, as it provides the energy and nutrients needed to start the day right. Whether you’re recovering from a long night or simply craving a bowl of something hearty, Caldo de Pollo delivers a satisfying and delicious meal.

Panuchos de Pollo

Panuchos de Pollo are traditional Mexican fried tortillas stuffed with black beans and topped with shredded chicken, pickled onions, avocado, and fresh salsa. The crisp, golden tortilla provides a crunchy base that pairs perfectly with the creamy beans and tender chicken. This dish is a great way to enjoy a full, flavorful breakfast that’s both satisfying and packed with authentic Mexican flavors.

Ingredients:

• 10 small corn tortillas
• 1 cup black beans (refried or whole)
• 1/2 pound cooked, shredded chicken (leftover chicken works well)
• 1/2 cup pickled red onions
• 1 avocado, sliced
• 1/2 cup salsa (your choice of heat level)
• Vegetable oil (for frying)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Prepare the Tortillas: Heat a small amount of vegetable oil in a skillet over medium heat. Gently fry the tortillas, one at a time, until they puff up and turn golden brown. Once fried, remove them from the skillet and let them drain on paper towels.
2. Stuff the Tortillas: Using the back of a spoon, carefully create a pocket in the middle of each tortilla. Fill the pocket with a spoonful of black beans, pressing gently to ensure the beans stay inside.
3. Assemble the Panuchos: Top each stuffed tortilla with a generous portion of shredded chicken, pickled red onions, and avocado slices. Add a drizzle of salsa and season with salt and pepper.
4. Serve: Garnish with fresh cilantro and serve immediately with a side of extra salsa or hot sauce for added flavor.

Panuchos de Pollo are a fun and flavorful breakfast dish that combines the richness of black beans, the tenderness of chicken, and the freshness of avocado and pickled onions. The crispy, bean-stuffed tortilla adds a satisfying crunch, while the salsa gives it a zesty kick. This dish is perfect for anyone craving a delicious and filling breakfast with a true taste of Mexican cuisine. Whether served with a side of rice or enjoyed on its own, Panuchos de Pollo offer a perfect balance of textures and flavors that will make your breakfast memorable.

Chilaquiles Rojos

Chilaquiles Rojos are a beloved Mexican breakfast dish made from crispy tortilla chips simmered in a rich and spicy tomato-based salsa. Topped with eggs, cheese, and crema, Chilaquiles are the perfect combination of comfort and bold flavors. This dish can be customized with a variety of toppings, such as shredded chicken, avocado, and cilantro, making it a satisfying and flexible breakfast option that is both flavorful and filling.

Ingredients:

• 10 corn tortillas, cut into wedges
• 1 tablespoon vegetable oil
• 2 cups red salsa (store-bought or homemade)
• 1/4 cup chicken broth (optional, for thinning salsa)
• 4 large eggs
• 1/2 cup crumbled queso fresco or shredded cheese
• 1/4 cup sour cream or Mexican crema
• Fresh cilantro (for garnish)
• Avocado slices (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Fry the Tortilla Chips: Heat the vegetable oil in a large skillet over medium heat. Add the tortilla wedges and fry until they are crispy and golden, about 5 minutes. Remove the chips from the skillet and drain on paper towels.
2. Prepare the Salsa: In the same skillet, pour in the red salsa and cook over medium heat for 5-7 minutes. If the salsa is too thick, thin it out with chicken broth. Season with salt and pepper to taste.
3. Combine the Chips and Salsa: Add the fried tortilla chips into the salsa and toss gently to coat. Let the chips simmer in the sauce for a few minutes until they start to soften, but remain somewhat crispy.
4. Cook the Eggs: In a separate pan, cook the eggs sunny-side up or scrambled, depending on your preference.
5. Assemble the Dish: Once the chips are softened to your liking, transfer the chilaquiles to plates. Top with the cooked eggs, crumbled queso fresco, and sour cream. Garnish with cilantro and avocado slices for added freshness.
6. Serve: Serve the chilaquiles hot, optionally with a side of beans or rice.

Chilaquiles Rojos are a dynamic and satisfying breakfast that perfectly balances spicy, tangy, and creamy flavors. The crispy tortilla chips soaked in rich salsa bring comfort and boldness, while the eggs add protein and texture. This dish is versatile, allowing you to customize it with various toppings to suit your tastes. Whether you’re in the mood for something spicy or mild, Chilaquiles Rojos offer a true taste of Mexico that’s perfect for a hearty breakfast or brunch.

Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote are a sweet version of the traditional tamale, made with fresh corn, masa, and sugar. These tamales are deliciously moist, with the natural sweetness of corn coming through in every bite. They are typically served for breakfast or as a snack and are often enjoyed with a cup of atole (a hot corn-based drink). Tamales de Elote are a comforting and wholesome treat, perfect for special occasions or a weekend breakfast.

Ingredients:

• 2 cups fresh or frozen corn kernels (if using frozen, thaw them)
• 1 1/2 cups masa harina (corn flour)
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Corn husks, soaked in warm water for 30 minutes

Instructions:

1. Prepare the Corn: If using fresh corn, remove the kernels from the cob using a knife. If using frozen corn, simply thaw the kernels. In a blender or food processor, blend the corn kernels until smooth, but leave some texture for bite.
2. Mix the Masa: In a large bowl, combine the masa harina, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla extract, and mix everything together until it forms a soft, dough-like consistency.
3. Combine the Corn and Masa: Fold the blended corn into the masa mixture, ensuring it is evenly distributed. The dough should be soft but hold together. If it’s too dry, add a little more milk.
4. Assemble the Tamales: Take a soaked corn husk and spread a small amount of masa dough in the center. Fold the sides of the husk over the masa, then fold up the bottom of the husk to close it. Repeat with the remaining husks and masa.
5. Steam the Tamales: Arrange the tamales upright in a large steamer. Cover the tamales with a damp cloth, then steam over medium heat for about 1 to 1 1/2 hours, or until the masa pulls away easily from the husks.
6. Serve: Serve the tamales de elote warm with a side of atole, or enjoy them as is with a drizzle of honey.

Tamales de Elote are a sweet and comforting Mexican breakfast treat that combines the natural sweetness of corn with the richness of masa. Their soft, moist texture and delightful flavor make them a perfect choice for breakfast or dessert. Whether you enjoy them on their own or paired with a warm drink like atole, Tamales de Elote bring the taste of tradition and joy to the table. They are a great way to share a special moment with family or friends, and are sure to become a favorite for anyone who loves Mexican cuisine.

Molletes con Jamón

Molletes con Jamón are an easy and delicious Mexican breakfast that combines the warmth of toasted bolillo bread with savory toppings like refried beans, ham, and melted cheese. This dish is a variation of the classic molletes but with a twist of savory ham, making it more hearty and flavorful. It’s a simple and satisfying way to start the day, and you can customize it with various ingredients depending on your preferences.

Ingredients:

• 2 bolillo rolls (or any type of crusty bread)
• 1 cup refried beans (black or pinto beans)
• 4 slices of ham
• 1/2 cup shredded cheese (Monterrey Jack, mozzarella, or queso fresco)
• 1 tablespoon butter (optional, for spreading on bread)
• Salsa (optional, for serving)
• Fresh cilantro (for garnish)

Instructions:

1. Prepare the Bolillos: Slice the bolillo rolls in half, lengthwise. If you like a buttery flavor, spread a thin layer of butter on the inside of each bread half and toast them lightly in a skillet or under a broiler until golden and crispy.
2. Spread the Refried Beans: Once the bread is toasted, spread a generous layer of refried beans on each half.
3. Add the Ham and Cheese: Top the beans with a slice of ham on each bolillo half, and sprinkle the shredded cheese over the ham.
4. Melt the Cheese: Place the molletes in the oven under the broiler or in a skillet over low heat to melt the cheese, about 5 minutes.
5. Serve: Once the cheese is melted and bubbly, remove the molletes from the heat. Optionally, top with salsa and fresh cilantro for extra flavor.

Molletes con Jamón are a deliciously simple Mexican breakfast that combines the comforting flavors of refried beans, ham, and melted cheese on a crispy bolillo roll. The richness of the beans and the savory ham make this dish both satisfying and delicious, while the melted cheese adds the perfect touch of creaminess. You can easily customize this dish by adding salsa, avocado, or even scrambled eggs on top. Molletes con Jamón are a quick and easy breakfast option that brings the taste of Mexico to your morning routine.

Note: More recipes are coming soon!