The Culinary Corner: Mexican Breakfast

mexican breakfast 1

It’s summer! School’s out and we all have high expectations from the weather. But it doesn’t matter what the temperature is like outside because we can always heat things up with this spicy Mexican Breakfast!

Artist Martina Kirwan lived and worked in Mexico City for four years, returning to Ireland enriched with Mexican culture and willing to share this vibrant culinary treat with NewsFour readers to kick start those Irish summer mornings.

Mexican eggs with Refried beans, Salsa Mexicana, Guacamole and homemade tortillas
Prepare salsa, guacamole, beans and tortillas first. The eggs can be cooked last.

Salsa Mexicana
1 onion finely chopped
3 tomatoes finely chopped
½ green chilli finely chopped
bunch of coriander finely chopped
salt and pepper
Mix ingredients together and refrigerate for a half hour or more
Note: Salsa Mexicana represents the colour of the Mexican flag… Green (coriander, chilli), White (onion) Red (tomato)

2 ripe avocados
1 small tomato de-seeded and finely chopped
small bunch of coriander finely chopped
Juice of one lime
½ green chilli
salt and pepper
mix all ingredients together.

Refried beans
Bought in any supermarket. El paso do a reasonable job.
Tortillas can be home made or shop bought.
For home made:
4 cups of flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons of lard
1 1/2 water

1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal.
2. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic
3. Divide the dough into 24 equal pieces and roll each piece into a ball.
4. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
5. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
6. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Mexican eggs, (For two people)
½ Onion,
1 large or several small tomatoes finely diced
½ green chilli finely sliced
small bunch of coriander finely chopped
4 eggs whisked
vegetable oil,
salt and pepper

Fry onion, tomatoes and chilli in a little oil for a few minutes, add the eggs, coriander, salt and pepper.
Finally ENJOY!

Recipe by Martina Kirwan
By Maria Shields O’Kelly