Huevos a la Mexicana, or Mexican scrambled eggs, is far more than just a simple breakfast dish; it's a vibrant explosion of flavor that captures the essence of Mexican cuisine. This iconic scramble isn't your typical breakfast fare – it’s a savory dance of tomatoes, onions, chilies, and perfectly cooked eggs, all seasoned to perfection. The combination of sweet, spicy, and savory notes creates a complex and utterly satisfying experience, perfect for any meal of the day. Forget bland breakfasts; this recipe will awaken your taste buds.
This authentic recipe embraces the simplicity and bold flavors that define Mexican cooking. We’ll guide you through each step, ensuring you create a dish that's both authentic and delicious. Ready to embark on a culinary journey to Mexico? Let's get started with our easy-to-follow step-by-step instructions.
Tools Needed
- Ninja Foodi (for beans)
- Cast iron skillet
- Whisk or fork
- Bowl
Ingredients
- Pinto beans (fresh or canned)
- Ham hocks
- Bacon grease or vegetable oil
- Small onion: 1/4
- Garlic clove: 1 large
- Serrano peppers: 3
- Medium onion: 1
- Eggs: 6 extra large
- Salt
- Cilantro
- Tomatoes
- Corn tortillas (optional)
Step-by-Step Instructions
Step 1. Prepare the Bean and Ham Base
- Refry the pinto beans with ham hocks. (Use bacon grease or vegetable oil in a skillet)
- Sauté 1/4 of a small onion in bacon grease (or vegetable oil) until slightly toasty.
- Add 1 large garlic clove and cook for 1 minute.
- Add the refried beans and a piece of ham hock to the skillet; mash the ham hock into the beans.
Step 2. Sauté Vegetables and Cook Eggs
- Heat 2 tablespoons of vegetable oil in a skillet. Add 3 serrano peppers (seeds removed or left in, to taste).
- Stir the peppers for 1 minute to release their flavor.
- Add 1 medium chopped onion and cook until slightly firm, not translucent.
- In a bowl, beat 6 extra-large eggs with salt.
- Pour the eggs into the skillet with the onions and peppers. Let them curdle on the bottom without stirring.
- Once partially cooked, gently move the curdled egg to the middle, letting it continue to cook.
- Add chopped tomatoes (seeds removed to prevent wateriness).
- Fold the eggs to combine, ensuring they are not overcooked.
Step 3. Finish and Serve
- Add cilantro (optional) and turn off the heat.
- Serve with corn tortillas and salsa.
Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos
Tips
- Using ham hocks in the beans adds delicious flavor.
- Adjust the amount of serrano pepper seeds for your desired spice level.
- Don't overcook the eggs or the tomatoes will get mushy.
- Removing tomato seeds prevents the dish from becoming watery.
Nutrition
- N/A
FAQs
1. Can I use different types of chilies?
Absolutely! Use whatever chilies you prefer, adjusting the amount based on your spice tolerance. Jalapeños, serranos, or even poblanos work well.
2. What if I don't have cilantro?
While cilantro is traditional, you can omit it or substitute with other fresh herbs like parsley or chives.
3. Can I make this ahead of time?
It's best enjoyed fresh, but you can prepare the diced vegetables ahead of time and store them separately in the fridge. Then, just scramble the eggs and combine everything right before serving.
So there you have it – your own plate of delicious, authentic Huevos a la Mexicana! This simple recipe is a testament to the power of fresh ingredients and bold flavors. Enjoy this versatile dish for breakfast, lunch, or even a light dinner.