Mexican Breakfast
- 🌭 2 lbs pork chorizo
- 🥔 3 large potatoes (or 6 small), diced
- 🫘 3 cups cooked pinto beans with liquid
- 🛢️ 3 tablespoons pork lard
- 🧂 1 teaspoon paprika
- 🧅 1 teaspoon onion powder
- 🧄 1 teaspoon garlic powder
- 🧂 1 teaspoon salt
- ⚫ ½ teaspoon black pepper
- 🥚 12 eggs
- 🧈 6 tablespoons butter
- 🌶️ 6 jalapeños
- 🌽 2-4 corn tortillas per serving
- 🛢️ Cooking oil
This hearty Mexican Breakfast is perfect for feeding a crowd with a variety of delicious components cooked all at once on a griddle. From crispy potatoes to flavorful chorizo and creamy beans, it’s a feast for everyone to enjoy!
Ingredients
🌭 2 lbs pork chorizo
🥔 3 large potatoes (or 6 small), diced
🫘 3 cups cooked pinto beans with liquid
🛢️ 3 tablespoons pork lard
🧂 1 teaspoon paprika
🧅 1 teaspoon onion powder
🧄 1 teaspoon garlic powder
🧂 1 teaspoon salt
⚫ ½ teaspoon black pepper
🥚 12 eggs
🧈 6 tablespoons butter
🌶️ 6 jalapeños
🌽 2-4 corn tortillas per serving
🛢️ Cooking oil
Equipment
• Char-Broil griddle or flat-top grill
• Pot (for beans)
• Spatula
• Mixing bowl
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate.
• Calories: 600
• Protein: 30g
• Carbohydrates: 40g
• Fat: 35g
Instructions
1. Preheat the Griddle
o Set the griddle to medium heat and let it warm up evenly.
2. Cook the Potatoes
o In a bowl, toss diced potatoes with cooking oil, paprika, onion powder, garlic powder, salt, and black pepper.
o Spread the seasoned potatoes on one corner of the griddle. Cook, flipping occasionally, until golden brown and crispy on the edges.
3. Fry the Beans
o Place a pot in the center of the griddle and add pork lard.
o Once melted, add the pinto beans with their liquid. Fry for about 3 minutes, then mash to your desired consistency. For thicker beans, keep stirring on the griddle until the liquid reduces.
4. Cook the Jalapeños
o In another corner of the griddle, add cooking oil and jalapeños. Fry them until soft and crinkled, turning occasionally.
5. Prepare the Chorizo
o Add the chorizo to another section of the griddle with a little cooking oil.
o Break it into chunks or cut into pieces, cooking until browned and fully cooked.
6. Scramble the Eggs
o Crack all eggs into a bowl, whisk, and pour in portions onto the griddle. Stir frequently with a spatula as each layer cooks.
o Add butter toward the end and avoid overcooking. Transfer the scrambled eggs to a pan and keep warm on the side.
7. Warm the Tortillas
o Warm corn tortillas directly on the griddle until soft and pliable.
8. Assemble and Serve
o Plate a portion of potatoes, beans, chorizo, jalapeños, scrambled eggs, and tortillas for each serving.
Cooking and Serving Tips
• Customizations: Add cheese or salsa to the beans or eggs for extra flavor.
• Make-Ahead: Prep the beans and dice the potatoes in advance to save time.
• Serving Suggestions: Pair with fresh fruit, coffee, or juice for a complete breakfast.
Enjoy your Mexican Breakfast, a vibrant and satisfying meal cooked effortlessly on a griddle! 🥚🌶️🥔
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