Easy or Hard Breakfast: depending on the from-scratch level you choose

This is so basic and probably a household staple for many people but it’s so yummy and makes me really happy, so please enjoy.

These are pretty much the same ingredients as huevos rancheros, but much simpler and just deconstructed?

Basically, it’s eggs, beans, salsa, and eat with tortillas! Like that’s it. But I’ll tell you how I prepare each item in case you’ve never made it from SCRATCH, or don’t eat this combo at home!!

I don’t have many pictures of this because again, it’s just kinda something to throw together, but I’ll provide some from google to help you along your journey. :)

My own finished product on one occasion that i made this. I used whole beans this day, store-bought tortillas, scrambled eggs and freshly made salsa. I topped it with avocado and tapatío.

So if you want, or have it, you can use whatever salsa from the store, I will not judge you, in fact, I have done this also. BUT, it is yummier and warmer if you make it from scratch, plus you can decide exactly what flavors you’d like to include, rather than relying on whatever the store has.

OK,

Salsa Ingredients: tomatoes, onions, garlic, chili pepper of your choice, oregano or italian seasoning mix, garlic powder, onion powder, chili powder, salt, pepper, bit of water or broth, chicken bouillon if you want?

Salsa Steps (not the dance): basically chop these up in whatever shape you want, I prefer to dice and mince. Add some oil to a pan, add your onions first, then tomatoes and chili, then garlic, then seasonings and water. Cook it down til it looks like salsa, everything is soft, make sure it’s yummy before you take it off the heat. That’s your salsa.

Cooking my salsa down.

BEGINNER MODE: you can do raw salsa too, just do all the same ingredients with less powder seasoning, and voila, still salsa.

Eggs ingredients: eggs. Lmfao. However many you want, 2 or 3 per person is usually fine, but I’m not here to judge how hungry you are. Whatever seasonings you want, I use basically the same seasonings as the salsa on mine for this dish.

Eggs directions: use a low heat pan, add some oil or butter. Add your eggs to the pan. I sometimes crack them straight in and scamble it in the pan, but if you wanna do all your eggs and scramble em with the seasonings, be my guest. Make em soft and wet, almost burn them, keep em fluffy by adding some milk? Whatever. You can also do fried eggs, or poached, or runny yolks, it don’t matter! Cook those to your definition of perfection.

CHOOSE YOUR FIGHTER

Beans Ingredients: pinto beans, onion, garlic, oil, salt, pepper, chili pepper (optional)

Beans directions: So if you’re making these straight from scratch, your pinto beans are dry. Wash them and check for rocks.

If you have an instant pot: add the beans and a bunch of water to the pot, along with maybe a quarter of an onion, a clove of garlic, and a hefty amount of salt. You can add herbs, powders, seasonings, whatever you want. You can also wait to add those till you refry them.

So follow google directions for instant pot because I always mess up the timing and etc.

If you don’t have an instant pot: Soak those beans for a whole night, make sure that they’re always covered in water, because they may keep soaking it up if you add enough.

The next day, you’ll drain them, and add new water and all the same ingredients from the instant pot to a big regular pot on the stove. They’ll need to cook for several hours. Start it at a boil, then when it boils, turn the heat down to a simmer until all the beans are soft. Maybe 3 or 4 hours.

These are some raw beans soaking in water.

This is what the beans should look like after cooking them completely.

AFTER YOU COOK BEANS: You can chop up some onions and garlic and the optional chili and add it to a hot pan with a good amount of oil. Several tablespoons. Cook those down and make sure the oil is hot. Then just add a bunch of beans to the same pan, using some liquid from the beans helps them smash better, but be careful because hot oil and water don’t mix. Add it all at once so it splatters less. If you do it spoon by spoon you can get hurt if you’ve never done it before. Once the beans are warm, use a masher and smash your beans. If they are warm when you add them, just give it a mix in the oil and onions, etc and you can mash right away.

Season to taste. Add bean liquid if it’s too dry. There you go, fresh refried beans!!

BEGINNER MODE: you can just use the beans straight from the pot and those are fucking delicious too. You can eat those on their own like a soup, too. Bomb. you can also just use the whole beans if you dont want to make refried or just like the beans this way lmao. Doesn’t matter, all yummy.

BEANS FROM STORE: Get a can of whole pinto beans, if you're not refrying, just add the whole can to a pot that also sauteed onions, garlic chili pepper, add seasonings of your choice. yum, easy and better than straight from can. If you DO wanna refry, to the same thing, but mash them. Probably add extra seasonings because canned beans can be really bland. You can also buy refried beans in a can, which I do not recommend because they often taste like the metal can, but you can add all the same stuff to these too. Maybe a little water.

TORTILLA COMMENTARY: ok lol so you can either just use tortillas from the store, corn is best, but flour is yummy too so whatever. I usually just use store ones. Or I’ll also give you a tortilla recipe if you’re going for pizazz and not easy peasy, which I have also made and are bomb X a zillion.

Storebought Tortilla Directions: add your tortillas to a very hot pan or comál or on the grid of your stove directly above the fire for an easy, fast char. Use tongs if you don’t want to flip hot tortillas with your hands.

Try to cook it so they puff up and cook all the way through, but if you just cook it til it’s warm that’s fine too. The less browning, the easier they will roll up, but the yummier they are the more burnt they get. This is exactly why my preferred method is on the fire.

PRO-TIP: you can add lime and salt and roll those tortillas up like little tubes. Angel showed me that one. Yummy.

HOMEMADE TORTILLA INGREDIENTS: you need masa flour, water, salt, little oil, a tortilla press or a rolling pin if no press, non-sticky plastic wrap or a cut-up plastic bag.

Lol here's someone else's hard-worked-for-image. It has the rolling pin and the press so I thought it was perfct. Those are the ball sizes and more of the dough. Although, I bet their dough is getting dryyyyyy. lmao

Tortilla Steps: Follow the portion directions on the bag of Masa for your portions. Make sure you knead your dough really well and incorporate your water slowly. I always add a little salt and a teeny bit of oil to my mix. Just makes it yummy. This is also where you would add any coloring or flavors if you’re doing that. Like chili paste, spinach puree, tomato paste, idk whatever flavor you’re doing. Maybe garlic? LOL i’ve never made flavored but they exist.

ANywayZ, keep your dough moist as you roll it into little balls. I keep a wet paper towel over mine as I make them.

So make a golf-ball-sized ball of your masa dough, then put a piece of plastic wrap on one side of your tortilla press, add the other piece of plastic on top, and press till it’s very flat.

Add it to the hot pan or comál and once it’s stable flip it. You should flip it several times before it rises. If it rises, your dough is perfect.

If it doesn’t rise/puff up, your dough may be too dry. Add a little more water to your mix and try again. If the dough sticks to your hands a lot, you need more masa. Once they cook right, you can just make them all. It’s best to sample them so they’re not all what you don’t want them to be. Keep an eye so they don’t burn. You can also just cook them now and actually char or heat them for food later, depending on your batch size.

Finished fresh tortillas.

Tortillas puffing up. They will deflate when removed form the heat, don't worry.

NOW, the order I wrote these in is whack lmao. If you’re trying to like actually prepare this in advance and do everything from scratch, I recommend beans first, because you can just reheat those when you’re ready, plus the hours of cooking. Then do tortillas because once again, easy reheat and they take time and energy. Then I recommend salsa and eggs be made fresh when you’re actually ready to eat.

There you have it.

Easy breakfast, or super time-consuming authentic dish. Have it your way.

Top it with lime, cilantro, more peppers, queso fresco, cotija, hot sauce, avocado, ANYTHING YOU WANT!!!