In Mexico Breakfast foods are about the easier things to prepare.
Molletes (someone already mentioned this) are dead easy. Refried beans (out of a can is fine, or you can make your own and store it - it’s a staple you always tend to have), cheese (any kind that melts), mexican bolillo. Top with any kind of salsa.
I have Huevos rancheros very often. If you can make an over-easy egg, you can do this in a couple minutes. Do eggs as normal but before you do, have a separate pan with a bit of oil, enough to cover a tortilla. Deep-fry the tortilla in the hot (medium-high, just enough so it sizzles a bit). For about 20 seconds, before it gets “hard” like a tostada. Let the excess oil drip off and put a bit of salt on it.
Then just put the eggs on top, then put salsa on top. You can eat them with a fork or (carefully) like a taco.
Enchiladas are easy to make and take about half an hour, plus the oven time. You do the same as in Huevos rancheros with the tortilla (lightly fry it so it’s still flexible but won’t come apart), then fill them with shredded chicken (or any meat, or beans, or a dish you like). Then pour a bunch of salsa (usually with some a bit of extra water blended in, top with cheese, put in oven.
While you learn, it’s fine to buy salsa out of a can (good brand, Herdez or La Costeña, for example).
But as you learn more about Mexican cooking, you will find out that keeping in your kitchen handy onions, tomatoes & tomatillos, garlic, beans (black and pinto) and tortillas, cilantro, oregano and parsley, cinnamon and limes, a couple types of Mexican cheeses, créme Fresh and sour cream and a variety of chilies, in particular Jalapeño, Ancho, Guajillo and Habanero, provide most of the basic staples you’ll be able to use as the building blocks for an truly staggering variety of Mexican dishes every day. Just buy different meats and combine them with all sorts of other spices.
Thanks for Reading
Have fun!
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