A Taste of Mexico

A Taste of Mexico

By Taghreed ‘Odeh, Food Expert

This month I dive into the world of flavourful Mexican breakfasts. These Mexican recipes will inspire you to ditch your typical Friday brunch spread for a more eclectic flair!

A traditional Mexican breakfast consists of tortillas, beans and Ranchero salsa. I love Mexican spices and could eat this breakfast every day!
Huevos Rancheros
2 tbsp corn oil
2 corn tortillas (medium size)
4 large eggs
Salt and pepper to taste
1 can cup black beans
1 cup Ranchero salsa (see recipe)
1 large avocado, cut into slices
½ cup feta cheese
Cilantro, chopped

1. In a medium pan, heat oil and fry the tortillas for two to three minutes until golden and crispy. Remove and put on a paper towel to remove excess oil
2. Heat the black beans, mash with a fork and season with salt and pepper. When cool, spread over each tortilla
3. In the same oil used for tortillas, crack the eggs one at a time and fry until the egg whites are completely cooked through and the yolk is still runny. Sprinkle with salt and pepper
4. Top the tortillas with the fried eggs and then top with Ranchero salsa. Sprinkle with cheese, fresh avocado slices and cilantro

If you love Mexican food, then you’re going to love this salsa! Made with roasted tomatoes, onion, garlic, chilli, cilantro and cumin, it’s loaded with flavour
Ranchero Salsa
2 large red tomatoes
2 tbsp oil
1 tbsp tomato paste
1 large onion, chopped
2 cloves garlic, chopped
1 green hot pepper
½ cup water (or meat stock for more flavour)
Salt and pepper to taste
1 tsp smoked paprika
1 tsp cumin
1 tsp dried cilantro
¼ cup heavy cream (optional)
1 tbsp red chilli pepper

1. Put tomatoes in boiling water for 15 minutes so they will be easier to peel. Peel and cut into quarters
2. In a pan on medium heat, add oil and onions and sauté until translucent. Add garlic, stir for one minute then add the rest of the ingredients including the spices and except the heavy cream
3. Let simmer for 10 minutes until water dries up and all ingredients are cooked
4. Remove from heat, let cool for 5 minutes and blend in food processor until you get a smooth sauce
5. Check the seasoning – you can add your desired degree of spiciness, and adding the cream is optional too
6. Use immediately. It can be stored in a fridge for one week

Mexican Fruit Salad
It’s very common to see fruits or fruit salad in a Mexican breakfasts. Use your choice of tropical fruits. Here is my version of it…
1 large mango, cut into cubes
2 large oranges, peeled and cut into cubes
1₃ pineapple, peeled and cut into cubes
1 cup blueberries
2 cups watermelon, cut into cubes
1 papaya, cut into cubes
1 lime, halved
Chilli powder to taste
A few splashes of hot salsa

1. Place fruits in serving bowl in the desired order
2. Squeeze the lime a few times over the fruits, add chilli powder and end with splashes of salsa
3. Chill and serve cold

You can contact Taghreed ‘Odeh at Taghreed.odeh@gmail.com