Huevito con Chorizo y Frijoles con Tortillas de Harina Recipe
Introduction:
Huevito con chorizo y frijoles, accompanied by warm tortillas de harina, is a traditional Mexican breakfast that brings together savory flavors and comforting textures. It’s simple yet packed with flavor, and the soft tortillas make it easy to scoop up every last bite. This meal is filling, rich, and satisfying, perfect for any time of the day. Whether you’re preparing breakfast for your family or just treating yourself, this dish will bring joy to your table.
Ingredients:
For the Huevito con Chorizo:
- 6 large eggs
- 200 grams of Mexican chorizo (fresh, not dried)
- 2 tablespoons vegetable oil (optional, depending on the chorizo’s fat content)
- Salt and pepper to taste
For the Frijoles Refritos:
- 2 cups cooked pinto beans (or 1 can of refried beans)
- 1 tablespoon vegetable oil or lard
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- Salt to taste
For the Tortillas de Harina (makes 8-10 medium-sized tortillas):
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup vegetable shortening, lard, or butter
- 3/4 cup warm water
Instructions:
Step 1: Preparing the Tortillas de Harina
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Incorporate the fat: Add the vegetable shortening, lard, or butter into the flour mixture. Using your hands, break down the fat into small, pea-sized pieces until the mixture looks crumbly.
- Add warm water: Slowly pour the warm water into the bowl, mixing it with your hand or a spoon until a dough forms. The dough should be soft but not sticky.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Let the dough rest: Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes. This makes the dough easier to roll out.
- Roll out the tortillas: Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into a thin circle (about 6-8 inches in diameter).
- Cook the tortillas: Heat a skillet or comal over medium-high heat. Once hot, place one tortilla at a time onto the surface. Cook for about 1-2 minutes on each side, or until you see bubbles and golden brown spots. Keep the cooked tortillas warm by wrapping them in a clean towel.
Step 2: Preparing the Frijoles Refritos
- Cook the onions and garlic: Heat 1 tablespoon of vegetable oil or lard in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing them until soft and fragrant (about 2-3 minutes).
- Add the beans: If using whole cooked pinto beans, mash them with a potato masher or the back of a spoon as they heat up. If using canned refried beans, simply add them to the skillet. Stir well.
- Season the beans: Add salt to taste and continue cooking the beans over medium heat, stirring occasionally, until they reach your desired consistency (about 5-7 minutes). You can add a little water if they become too thick.
Step 3: Cooking the Huevito con Chorizo
- Cook the chorizo: In a large skillet over medium heat, cook the Mexican chorizo. If your chorizo is particularly greasy, you may not need additional oil, but if it’s leaner, add about 1-2 tablespoons of vegetable oil. Break the chorizo into small pieces as it cooks, stirring occasionally, for about 6-8 minutes, or until fully cooked.
- Scramble the eggs: Crack the eggs into a bowl and lightly whisk with a pinch of salt and pepper. Pour the eggs into the skillet with the cooked chorizo. Stir frequently, cooking the eggs until they are fully set and combined with the chorizo (about 3-5 minutes).
- Taste and adjust seasoning: Before serving, taste the eggs and chorizo. Adjust seasoning with salt and pepper if needed.
Step 4: Assembling the Dish
- Serve the eggs and chorizo: Spoon the cooked eggs and chorizo onto a serving plate. If you want a bit of garnish, sprinkle chopped cilantro or diced onion on top.
- Serve the beans: Plate the refried beans next to the eggs and chorizo.
- Serve with tortillas: Warm up the fresh tortillas de harina and serve them alongside. The tortillas are perfect for scooping up the eggs, chorizo, and beans, making every bite satisfying.
Serving Suggestions:
This meal pairs beautifully with fresh salsa, avocado slices, or a dollop of sour cream for a rich contrast. For a little spice, you can add pickled jalapeños or your favorite hot sauce. Freshly squeezed orange juice or a glass of horchata would also make excellent drinks to accompany this hearty meal.
Final Thoughts:
Huevito con chorizo y frijoles with homemade tortillas de harina is a beloved classic for good reason. It’s packed with flavor, easy to make, and satisfying, perfect for starting the day or enjoying as a brunch or dinner. The warm, fresh tortillas add an extra layer of comfort to this traditional Mexican meal, and the combination of chorizo, eggs, and beans will keep you full and happy. Enjoy!