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Breakfast and Brunch in Central America - an overview
Desayuno
The most common ingredients found in Central America for breakfast include egg dishes, spicy sausage like chorizo, tortillas, pan dulce (a sweet bread) fruit and fruit juices and fried plantains.
As you would expect in the regional home of chocolate hot beverages with chocolate are very popular. They tend to be thick and rich and are often flavoured with spices like cinnamon or achiote for its rich colour. One regional recipe called tascalate includes chocolate, ground pine nuts, sugar, vanilla and achiote. As expected coffee is available in many forms in Central and South America, including café con leche (which is sweetened with lots of milk) and café de olla (with cinnamon and brown sugar).
The ubiquitous heuvos rancheros is one of many egg based dishes that are local specialities. In the Yucatan region huevos motulenos, named after the town of Motul, are very popular. This breakfast is made by spreading refried beans onto fresh tortillas together with a couple of fried eggs, peas, chopped ham and cheese.
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Breakfast Recipes from Central America
Huevos Rancheros
Serves 2
1/4 chopped onion
16 oz can of tomatoes
3 garlic cloves
4 tortillas
4 eggs
Cooking oil
a pinch of chilli powder
Chilli peppers to taste
Shredded Monterey Jack cheese to sprinkle on top
Chop the onion and chilli peppers, and mash the garlic with a press (finely chop garlic if you don't have a press).
Set a small frying pan to mid-high heat. Add 1 dash of oil to the pan. Add the tomatoes, onion, garlic, chilli powder and chillies. Once the sauce is boiling, reduce heat and simmer for about 10 minutes.
On a second, larger frying pan, fry two tortillas in a very small amount of cooking oil (about 30 seconds on each side). Put the tortillas on a plate.
Now fry two eggs without overcooking them or cooking the top of the egg. Place one egg on top of each tortilla and fully cover the eggs with the sauce. The sauce will cook the top of the egg. Repeat the frying process for the other eggs. Serve with beans and some shredded cheese on top.
| Eggs & Bacon Chile RellenosThe poblano chilli originated in Mexico near the city of Pueblo. "Poblano" means "pepper from Pueblo".
4 servings
8 large eggs
4 large fresh poblano chillies
4 slices bacon – chopped
1 medium tomato – diced
1/2 medium onion – diced
1 cup grated manchego cheese
1/2 cup canned tomato puree
1/4 cup cream
1/2 teaspoon ground cumin
1/4 teaspoon salt
Roast the poblano chillies. You can do this over your cooker top if its electric and roll the chillies directly on the burner. If you have a gas stove, hold them directly in the flame using tongs.
When all sides of the chillies are charred, wrap each chile in a warm moist paper towel. Let set for two minutes. The skin should come off fairly easily now. Peel the charred skin from the chillies.
Cut a slit nearly the full length of each chilli. Remove the seeds and hanging membrane. Set aside.
In a large frying pan at medium-high heat, cook the bacon until crisp. Place
finished bacon on stacked paper towels. Drain most of the bacon grease from the pan, leaving only about 1 teaspoon.
Return pan to stovetop and add onion. Sauté for about one minute until tender. Add tomato purée and cook for 2 more minutes - stirring occasionally.
Preheat oven to 400 degrees.
In a small mixing bowl, beat the eggs with the cream, cumin and salt.
Add the egg mixture and bacon pieces to the frying pan. Continue to cook - stirring often - until eggs are set.
Stuff each chilli with equal amounts of the egg mixture.
Place chillies cut-side-down in a medium baking pan. Sprinkle grated cheese evenly over chillies.
Bake for about 5 minutes until cheese is melted. Serve warm.
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