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This Bean and Chorizo Chilaquiles recipe, topped with a perfectly fried egg, is a hearty and easy twist on a traditional Mexican breakfast dish.
I’ve said it several times before, but I am grateful for the opportunity I have had to grow up in Texas. Growing up here was quite different than growing up, I can only imagine, in other states. While it is a southern state, some folks from other southern states (like Georgia, Alabama or Mississippi) don’t consider Texas the true south.
Having visited all these states several times, I can see some of what they mean. No, here in Texas, sweet tea is not available at every. single. restaurant and boiled peanuts aren’t a typical gas station convenience food. But that southern drawl and the word y’all IS spoken freely and many other popular southern foods and traditions, like biscuits and gravy, chicken fried steak and pie are devoured on a regular basis at many family get-togethers and special celebrations.
But what I think makes Texas stand out from the other southern states, and well all the other 51 states for that matter, is that we have our own unique melting pot of traditions. Texas is home to Friday night lights and elaborate homecoming traditions, and is home to some of the largest livestock shows and rodeos in the world! Texas is known for its beautiful bluebonnets, Texas BBQ and the fried concoctions found at the state fair.
Within Texas, you’ll also find many people who live here who may be originally from Louisiana or have family in Louisiana. Because of this there are a lot of crawfish boils and other soulful Cajun food eaten around these parts.
And of course, Texas has a lot of deep Hispanic roots and culture which has also shaped how I have grown up. From attempting to sway my hips to classic Tejano music and learning about the beautiful Día de los Muertos (the Day of the Dead) celebrations from friends; to of course enjoying lots and lots of classic Mexican and Tex-Mex cuisine.
Living here has definitely shaped who I am, and of course has influenced how I cook; as I tend to incorporate BBQ sauce, or Creole and Tex-Mex flavors into everything I make. But despite the fact that I have grown up in Texas and eaten Mexican, Tex-Mex, Southern, and Cajun food all my life, I still am learning more and more about it each day. Like for me, growing up we ALWAYS had the Tex-Mex favorite breakfast tacos. But after meeting Eric so many years ago, I learned there are so many other more traditional Mexican breakfast options, like migas, chilaquiles and Huevos Rancheros, that are just as good, and I honestly think are better than those basic breakfast tacos I grew up eating! In fact, migas, chilaquiles and Huevos Rancheros are such a favorite, we enjoy them not only for breakfast and brunch, but dinner too!
Of course, as with any recipe, it is not only the story and history behind it that makes it special, but the ingredients as well. From tomatillos, to cactus, to an assortment of flavorful peppers, over the years I have loved learning about and experimenting with these foods.
Another ingredient that I think adds authentic Mexican flavor to recipes is Queso Fresco. Queso Fresco is a fresh crumbling cheese made from cow’s milk that has a mild and fresh flavor and texture. It is not meant to be melted, but is used as a “finishing” cheese to top of popular Mexican dishes right before serving.
I love crumbling Queso Fresco on top of salads, tacos, Mexican street corn (a summertime staple!!) and our favorite Mexican breakfasts, migas, chilaquiles and Huevos Rancheros. Since our weekly menu always consists of several of these dishes, I always stock up on La Vaquita® Queso Fresco when I do my weekly grocery shopping at H-E-B. Not only does La Vaquita® Queso Fresco add authentic Mexican flavor to our favorite dishes, I love that it is a Texas brand (you know I love supporting local!), and has been hand wrapped in Texas and made using an artisanal family recipe since 1971.
Our absolute favorite Mexican breakfast dish is Chilaquiles. Chilaquiles is traditionally made from fried corn tortillas that are then cooked in a red or green salsa until the fried tortillas begin to soften. This tortilla mixture is then typically served topped with crema and queso fresco. However, just like many dishes, there are slight variations of this dish, and you can also find Chilaquiles served with shredded chicken, fried or scrambled eggs, or beans.
Since we make Chilaquiles so often, lately I have been putting my own twists on this favorite dish. We always serve ours topped with La Vaquita® Queso Fresco and fried eggs, because who doesn’t LOVE fried eggs, but I have also added sautéed vegetables, black beans, leftover carnitas and my most recent twist on this recipe for Bean and Chorizo Chilaquiles.
This Bean and Chorizo Chilaquiles may be a twist on classic Chilaquiles, but it is hearty and flavorful and not to mention easy since I take a few shortcuts using store bought tortilla chips and salsa. The end result is absolutely delicious! It is the perfect recipe for a lazy weekend brunch at home!
- 1 1/2 tablespoons grapeseed or canola oil divided
- 1 small yellow onion diced
- 1 (12 ounce) package chorizo
- 1 (15 ounce) can pinto beans drained and rinsed
- 1 (24 ounce) jar chunky salsa
- 7-8 cups tortilla chips
- 1 tablespoon unsalted butter
- 4 eggs
- 4 tablespoons chopped cilantro
- 5-6 tablespoons La Vaquita® Queso Fresco crumbling cheese
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chopped onion and sauté, stirring occasionally, until the onion is soft and translucent, about 6-7 minutes.
- If needed, remove chorizo from casing. Add ground chorizo to skillet and cook over medium-high heat, breaking up chorizo if needed with a spatula, until browned and cooked through, about 8-10 minutes. Once chorizo is cooked, stir in pinto beans and cook for an additional 2-3 minutes. Cover and set aside.
- Meanwhile, pour salsa into a large saucepan and bring to a boil. Stir in chips breaking the chips up slightly with a wooden spoon. Cook the tortilla chips in the salsa until they begin to soften about 2-3 minutes. Cover and set aside.
- To prepare eggs, melt butter and remaining ½ tablespoon oil in a large non-stick skillet over medium heat. Crack 2 eggs into the pan, being careful not to break the yolks. Cook the eggs just until the tops of the whites are set, but the yolk is still bright yellow and runny, about 4 minutes. Repeat with remaining eggs.
- To serve, divide the tortilla mixture evenly onto plates. Top tortilla mixture with bean and chorizo mixture, chopped cilantro, crumbled La Vaquita® Queso Fresco and fried eggs. Serve immediately.
What is your favorite Mexican dish? Stock up on La Vaquita® Queso Fresco at H-E-B and add that authentic Mexican flavor to your favorite dishes. For more information about La Vaquita® Queso Fresco, including the inspiring family history and more delicious recipes, click here and like them on Facebook.
Don’t forget to take advantage of the current Ibotta offer for rebates on La Vaquita® Queso Fresco.