When I was living in Mexico my mum used to make us this for breakfast, it is a great way to use your leftover tortillas, Migas Mexicanas is like the Mexican version of the Spanish, but instead of using bread like Spanish people do, we use stale tortillas. It is a quick and delicious breakfast. Continue reading “Migas Mexicanas (Mexican Migas)”
It is Friday and el inglés, aka my hubby, is working from home, outside the weather is not very pleasant, so we fancied something yummy to cheered us up and I remember this dish “Bistec Ranchero” that would always put a smile on my dad’s face, it was his favourite breakfast ever, although we are having this as our lunch! Continue reading “Bistec Ranchero (Bistec Ranch Style)”
Have you find yourself in the morning trying to cook something yummy for breakfast but your brain still in sleep mode that you can’t think out straight? Well, that happens to me a lot, so for those type of mornings I have this delicious brekky.
A tostada, which is a corn tortilla bake in the oven until harden, topped with some refried beans, fried egg and lots, I mean, lots of spicy salsa! Sounds good, right?! Well it is very good. Continue reading “Tostada de Frijol con Huevo (Beans & Egg Tostada)”
There is no better way to start a day than having a nice, quick and healthy breakfast and this recipe ticks all those boxes!
With no time to spare in the mornings the last thing I want to be doing is a complicate breakfast, so I tried to do easy and quick things, but without compromising deliciousness, so I cooked this in 15 min, with enough time left to organised my utensils and ingredients for my cooking class, I taught a lovely lady to make Chiles Rellenos. Continue reading “Rajas con Huevos (Poblano Strips with Eggs)”
Chorizo is a very popular ingredient in a Mexican kitchen. In my mum’s house we always have chorizo and we would eat chorizo in many different ways. I love it and it is one of my favourite Mexican ingredients that I have to have in my kitchen. I haven’t learn how to make it myself yet, but as soon I learn, I will be sharing the recipe with you, but for the moment I buy my chorizo sausages in the supermarket. Continue reading “Papas con Chorizo (Potatoes with Chorizo)”
If I ask you what is your favourite Mexican breakfast, I am almost sure that you will say chilaquiles and to be honest with you, I do not blame you! Chilaquiles are everybody’s favourite. Crispy tortilla chips cover in a spicy salsa, fresh cheese, sour cream, coriander, who dares to say no to that!! Continue reading “Chilaquiles Rojos (Red Chilaquiles)”
After a long walk this morning I came home to have a yummy breakfast with my nice home made papaya marmalade. This is a very easy recipe to make and delicious, if you want to make it a bit extra special, you can add 3 arbol chilli flakes to give a bit of a punch to it, I like my marmalade to have that punch as I can eat it for breakfast with some fresh papaya and cream cheese or for lunch in a sandwich with some fresh cheese and spinach leaves or you can even have it in a cheese board with some hard cheeses.
Makes 4 jars of 250 ml
Prep 10 min
Cook 1 hr approx
- 1 Kg ripe papaya cut in chunks
- 800 gr jam sugar
- 2 lemons
- 5 tbsp water
- 1/2 dried arbol chilli (optional)
- 4 sterilized jam jars
- Heat the papaya, water and lemon juice in a large sauce pan, once it has been cooking for around 10 min, mash it very well to get a pure consistency.
- Then add the jam sugar and stir continuously until dissolve then let it simmer, stir from time to time, once the sugar has dissolve, let it cook for around 15 min. and turn it off.
- Put it hot in the sterilize jars and seal them, let the cool at room temperature and then store them in the fridge.
To sterilize the bottles
- Turn the oven to gas mark 1.
- Wash them in soapy water and rinse very well.
- Place them in an oven tray and put them in the oven to dry.
- If you are using Kilner jars, sterilize their lids in boiling water.
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A few weeks ago I bumped into one of my hubby’s friends at a supermarket. I was very surprised to him see him doing the supermarket shopping (according to me, all husbands hate supermarkets, specially mine), but he told me that he is the one that cooks at home, so I have to confess I was a bit jealous, “El inglés” aka my hubby would only come to the kitchen when he is hungry and he wants something to eat, but that doesn’t necessarily mean he will cook, anyway, we started to talk about food and I told him about my Mexican food blog, it was very nice to find out that he also likes to cook Mexican food, he asked me if I cook refried beans and I said “yes, of course, I cook the beans and then I make my own refried beans”, so he wanted to know if I have the recipe in my blog and I think I said yes to him, but then it wasn’t until yesterday that I realised that I do not have it, so here it’s the recipe specially for my hubby’s friend! Continue reading “Frijoles Fritos (Refried Beans)”
This morning I fancied something cosy to eat, the weather in London is a bit chilly, my son Emilio and I are at home just chilling out, so I decided to cook a classic Mexican recipe known by almost everybody “Huevos Rancheros”, they look fancy and they taste amazingly delicious. Apparently the origins of this recipe came from the people that used to work in the fields harvesting vegetables and soon became very popular around the country and across the United States.
It is a very simple recipe of fried eggs, tortillas and a salsa make with tomatoes, onions and a bit of green chilli. In my family we usually have them with refried beans and spicy salsa on top. Give them a try over the weekend and believe me, your family will be very happy with you!
Prep 10 min
Cook 20 min
- 4 eggs (2 eggs per person)
- 4 chopped tomatoes
- 1 small chopped onion
- 1/2 chopped green pepper
- 4 corn tortillas
- salt to taste
- rapeseed oil
- Heat 2 tbsp oil in a medium saucepan, add the vegetables and cook for 15 min at low heat, add salt to taste and 2 tbsp water. Reserve.
- While the salsa is cooking fried the eggs and the tortillas in two separate frying pans. The tortillas have to be fried for 1 min on each side in a medium heat frying pan, frying them will help the tortilla not to go soggy.
- To serve them, place a tortilla then the fried egg and top it up with some salsa.
- Have them with some refried beans, spicy salsa, a nice cup of coffee and a fresh orange juice and there! you can have the whole Mexican breakfast experience in the comfort of your home.
- You can get the corn tortillas in www.coolchile.co.uk
Today I decided to cook my dad’s favourite breakfast because I am celebrating that my Instagram account had reached 2000 followers, so that means a lot to me. There are two thousand people follow me in this Mexican food adventure, so that for me is so cool and the best way to celebrate is by cooking on of father’s favourite dishes.
My dad used to order this breakfast every time we used to go to “Leonardos” a restaurant in San Antonio de las Minas. There the do this dish that they have called “Querendon” (love one) and it has two eggs, refried beans and this special stew dish made with meat “Bistec Ranchero”, so you can imagine how filling and comforting this dish is.
For my Bistec Ranchero I always buy the best cut I can find in my local butcher, I ask them to slice it very thinly and cut it is strips, in this occasion I bought Sirloin steak.
So if you ever have people staying at home and you want to impress them with a nice Mexican breakfast this is the right recipe.
Prep 15 min
Cook 20 min
- 250 gr Sirloin steak, thinly cut and cut again in strips
- 2 tomatoes roughly chopped
- 1 small onion julienne
- 1/2 green pepper julienne
- 1 fresh jalapeño whole
- 1 clove garlic peeled
- Salt and pepper to taste
- 2 tbsp rapeseed oil
Heat a casserole dish to medium heat, once is hot add the oil then add the meat and cook for 5 min, stirring continuously, add the salt and pepper and then all the vegetables including the whole jalapeño and garlic, cook for 15 min, stirring the ingredients from time to time and making sure that the meat doesn’t get dry, if it does, add a little bit of water.
While the meat is cooking, prepare the eggs, here you can cook them the way you like them, I like mine fried. Have the refried beans ready and once the Bistec ranchero is cooked, serve it with the eggs and refried beans. Don’t forget to heat some corn tortillas and a nice cup of coffee!