Delicious Mexican Breakfast / Refried Beans and Homemade Iced Coffee ❤️ Huevos Al Albañil
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Recipe Overview
Overview
This recipe for Huevos Al Albañil is a delightful way to start your day. The combination of eggs, refried beans, and chorizo creates a hearty meal that is both satisfying and flavorful. The preparation begins with roasting serrano peppers and tomatoes, which adds a smoky depth to the dish. The refried beans, enriched with chorizo and onions, provide a creamy texture that pairs perfectly with the eggs.
One of the standout features of this breakfast is the homemade tortillas. Using a tortilla press, you can create fresh tortillas that elevate the entire meal. The process is simple and rewarding, making it a fun activity for family gatherings. The addition of iced coffee, made with sweetened condensed milk and flavored syrup, rounds out the meal beautifully.
Overall, this dish is not only delicious but also a celebration of traditional Mexican flavors. Whether you’re cooking for a crowd or just for yourself, Huevos Al Albañil is sure to impress. It’s a perfect way to enjoy a leisurely morning with loved ones, filled with warmth and comfort.
Recipe Details
Steps & Tips
Roast two chile serranos, five Roma tomatoes, a fourth of a small onion, and one large garlic clove on a hot griddle.
Melt bacon grease in a skillet and add a fourth of a small onion, finely chopped.
Tip: Use bacon grease for added flavor in refried beans.
Sauté onions until slightly translucent.
Add homemade chorizo to the skillet and cook until well done.
Tip: You can leave out chorizo if you prefer a vegetarian option.
Add four cups of thawed beans to the skillet with chorizo and onions.
Remove roasted tomatoes and garlic from the griddle.
Let the roasted ingredients cool before blending.
Mash the beans in the skillet.
Tip: Smash the beans well for a creamy texture.
Move the mashed beans to the corner of the skillet to simmer on low.
Tip: Add water gradually to control the sauce's consistency.
Blend roasted ingredients with cumin, chicken bouillon, oregano, salt, and water.
Simmer the blended salsa on low heat.
Tip: Sauté onions alone first to prevent them from releasing too much liquid.
Break eight extra large eggs into a bowl and whisk with a little water.
Tip: Add a little water to eggs for fluffiness.
Add oil to a skillet and pour in the eggs to cook.
Add the cooked eggs to the simmering salsa.
Lower the temperature and let the dish simmer for four minutes.
Prepare tortillas using a tortilla press.
Tip: Both flour and corn tortillas work well for serving.
Add ice to a pitcher and mix in evaporated milk, sweetened condensed milk, instant coffee, and water.
Tip: You can adjust the amount of instant coffee to your taste.
Serve the iced coffee in a glass with ice.
Tip: Use flavored syrups like hazelnut or vanilla for variety in iced coffee.
Serve the dish with a piece of queso fresco on the side.
Tip: Serve with queso fresco for an authentic touch.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Huevos Al Albañil is a traditional Mexican breakfast that combines eggs with flavorful ingredients.
- •Chorizo adds a spicy kick to the refried beans, enhancing their flavor.
- •Homemade tortillas can be made easily with masa and a tortilla press.
- •Iced coffee can be customized with different flavored syrups to suit your taste.
