Abuelita Breakfast Recipe

Prep potatoes: rinse, peel if desired, and cut into 1/2-inch dice so they cook evenly.

Heat a 10" skillet over medium-high heat. Add 1 tablespoon vegetable oil. When oil shimmers, add diced potatoes in an even layer.

Cook, undisturbed for 3–4 minutes to develop a crust, then stir and add the chopped onion. Reduce heat to medium. Continue cooking, stirring occasionally, until potatoes are tender and golden, about 8–10 minutes total.

Season with 1/2 teaspoon salt and 1/4 teaspoon ground cumin (if using). Stir in chopped cilantro off heat. Keep warm in the pan with heat turned off or transfer to a warm plate.

Warm tortillas: heat a separate skillet or comal over medium-high heat. Add 1 teaspoon butter or a small brush of oil. Warm each corn tortilla 20–30 seconds per side until pliable and lightly browned in spots. Keep wrapped in a clean kitchen towel to stay warm.

If you prefer slightly crisp tortillas, heat 1 tablespoon oil in the skillet and pan-fry each tortilla 45–60 seconds per side until edges are crisp. Drain on paper towel.

Warm the refried beans: place 1 cup refried beans in a small saucepan over low heat. Stir occasionally until hot, about 3–5 minutes. Add a splash (1–2 tbs) of water if too thick and season lightly with salt to taste.

Cook the sausage or bacon: if using raw Mexican chorizo, crumble into a skillet over medium heat and cook until browned and cooked through, about 6–8 minutes; drain excess fat if necessary. If using bacon, cook until crisp, then chop. Keep warm.

Heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or oil. Crack 2 large eggs into the pan. For sunny-side-up, cook undisturbed until whites set and yolks reach desired doneness, about 3–4 minutes; for over-easy flip once and cook 15–30 seconds more. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Assemble: Place warmed tortillas on the plate. Spoon warm refried beans onto each tortilla (about 1/2 cup per tortilla or divide as you like). Top beans with cooked sausage or chopped bacon (about 1 oz per tortilla). Place a cooked egg on top of each prepared tortilla.

Scatter crumbled queso fresco (about 1 oz per egg) over the eggs and meat, and spoon garden salsa over or alongside the eggs to taste (about 2 tablespoons per tortilla). Add additional salt/pepper or hot sauce if desired.

Plate the potatoes beside the prepared tortillas with eggs. Garnish potatoes with extra cilantro and serve lime wedges and extra salsa/hot sauce on the side.

Enjoy immediately while hot. This recipe serves 1 but can easily be doubled for more people.