October 8, 2021

3 Traditional Mexican Breakfast Recipes from Velas Resorts

While our favorite resort destinations in Mexico are open to travel, many of us are choosing to stay home to flatten the curve of the pandemic. There are still plenty of ways to stay connected to the places we love, and food is the main one. Resorts in Velas – with luxury properties in Los Cabos, Riviera Maya, Riviera Nayarit, and Puerto Vallarta – first comes to mind when I think of an all-inclusive vacation to Mexico because, among the many things this brand does well, it’s the food that is rising to the top of my list.

Breakfast is a good way to familiarize yourself with Mexican cuisine, as recipes tend to be more achievable for the home cook than elaborate (read: less intimidating) dinners. And a traditional Mexican breakfast brings so much comfort and pleasure, filling you up and transporting you into memories that will hold you back until you can travel safely again. Here are three recipes suitable for home use that will allow you to explore Mexican history, culture and traditions from your own kitchen.

Molletes a la Mexicana

Much like an open sandwich, this breakfast staple consists of bolillos (sandwich rolls) topped with refried beans, sliced ​​ham, grated cheese, and homemade pico de gallo.

Ingredients:

• 1 bolillo or sandwich bun

• 4 tbsp. Butter

• ½ cup of grated cheese

• ¾ cup of refried beans

• 4 slices of ham

• 2 tomatoes

• ½ onion

• ½ jalapeño

• 1 lime

• 15 to 20 sprigs of coriander

• ½ teaspoon of salt

1. Cut the bolillo in half. For a crispy, crispy sandwich, lightly butter the bread and toast the roll for 2 to 4 minutes in the oven at 400 ° F.

2. Next, cover the bread with a layer of refried beans, ham slices and grated cheese.

3. Bake again for 3 to 5 minutes or until cheese melts. Remove from the oven and set aside.

4. Next, prepare the homemade pico de gallo by mixing the tomatoes, onion, jalapeño, lime juice, cilantro and salt. 5.Finish the dish by garnishing each calf with the finished pico de gallo.

Chicken Enfrijoladas

A satisfying and filling breakfast dish from Chef Isaac Esparza is the enfrijoladas, made of soaked corn tortillas filled with chicken in creamy black beans and coarsely mashed.

Ingredients:

• 300 grams of black beans

• 1 chicken breast

• 2 cloves garlic

• 2 tsp. salt

• 3 fluid ounces. Fresh cream

• 5-6 corn tortillas (preferably hot and cold)

Garnish

• 1 tbsp. cream

• ¼ oz of 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 to 40 minutes in a pressure cooker with enough water to cover the beans, adding the onion and a clove of garlic.

3. Turn off the heat and set aside.

For the chicken

1. Cook the chicken breast for about 20-25 minutes in a saucepan with water and garlic.

2. Drain and let the chicken cool in a separate container. Reserve the chicken broth.

For the enfrijoladas

1. Combine beans and broth in a blender; divide into two or three parts.

2. Add the cream with the onion and garlic with which you cooked the beans.

3. Fry the sauce in a skillet or skillet for about 5 minutes to allow the liquid to thicken. Salt, extinguish and set aside.

4. Reheat the tortillas and fill them with chicken. Fold and put on a plate.

5. Pour the bean sauce over the stuffed tortillas so that they are well covered.

6. Top with grated cheese and avocado slices and serve.

Chilaquiles Grand Velas

Don’t be intimidated by the many steps involved in making great chilaquiles. Just take your time and follow this simple process:

Ingredients:

For the red sauce:

• 17 ½ ounces. tomato (cut in half)

• 1 serrano pepper

• 2 small white onions (cut into quarters)

• 4 cloves of garlic

• 4 guajillo peppers

• 34 fl. ounce. (1L) of water

• salt to taste

• 1 ½ oz. coriander

• 2 ½ fl. ounce. vegetable oil

For the green sauce:

• 17 ½ ounces. green tomatoes (halved)

• 3 serrano peppers

• 2 small white onions (cut into quarters)

• 2 cloves garlic

• 34 fl. ounce. (1L) of water

• salt to taste

• 1 ½ oz. coriander

• 1 poblano pepper

For the totopos (corn chips):

• 12 corn tortillas

• 17 fl. ounce. vegetable oil (for frying)

Instructions:

For the red sauce:

1. Remove the seeds from the guajillo pepper and place it in a saucepan with the rest of the ingredients (except the oil, salt and cilantro). Leave to boil for approx. 15 minutes. Set aside to cool.

2. Add the chillies and tomatoes to the blender and mix them with ⅓ parts water; add the cilantro and salt.

3. In another saucepan, add the oil and when it is hot, carefully pour the previous preparation. Let boil for 3 minutes. Adjust the season and add salt if necessary.

For the green sauce:

1. Remove the seeds from the poblano pepper and place it in a saucepan with the rest of the ingredients (except the salt and cilantro). Leave to boil for approx. 15 minutes. Set aside to cool.

2. Add the chillies and tomatoes to the blender and mix them with ⅓ part water; add the cilantro and salt.

3. Taste for the seasoning. Add a pinch of sugar if it’s too acidic.

For the totopos (corn chips):

1. Cut the tortillas into triangles or squares. Fry to golden brown in hot oil.

2. Absorb excess oil with paper towels.

3. To make chilaquiles, pour the sauce (preheated) of your choice over the totopos, and top with sour cream, thinly sliced ​​onions, grated cheese and cilantro for garnish.


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