Guanaco Pack Recipe
bread roll filled with eggs, refried beans, queso rallado, and crema.
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Ingredients
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Bread & Assembly
Egg Filling
Refried Beans & Toppings
Method
Bread & Assembly
- 1
prepare rolls
Slice each roll lengthwise leaving one side attached (like a hinge) so the filling stays inside. Lightly spread about 1/2 tablespoon softened butter inside each roll on both cut faces.
- 2
If you prefer warm bread, toast the cut-side of rolls face-down in a hot skillet for 1–2 minutes until lightly golden, then set aside.
Egg Filling
- 3
whisk eggs
In a medium bowl, crack the 6 eggs, add 3 tablespoons whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until combined and slightly frothy.
- 4
cook scrambled eggs
Heat 1 tablespoon neutral oil and 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until butter melts. Pour in the egg mixture and let it sit undisturbed 10–15 seconds. Gently stir with a silicone spatula, folding the eggs from the edges toward the center. Cook slowly over medium-low heat until creamy and just set but still moist, about 3–4 minutes. Remove from heat to prevent overcooking.
Refried Beans & Toppings
- 5
warm and loosen beans
Warm 2 cups refried pinto beans in a small saucepan over medium-low heat. Add 2 tablespoons water or reserved bean liquid, 1 teaspoon vegetable oil, and 1/2 teaspoon salt. Stir frequently and simmer gently until the beans are spreadable and warmed through, about 4–6 minutes. Taste and adjust seasoning.
- 6
assemble guanaco packs
Open each prepared roll. Spread about 1/3 cup warm refried beans onto the bottom half of each roll (adjust so each roll gets equal portion). Top the beans with a generous portion of scrambled eggs (about 1/4 to 1/3 cup per roll). Sprinkle each with 1/4 cup queso rallado. Drizzle approximately 1 tablespoon crema over the cheese and eggs on each roll. Add optional toppings: 1/2 tablespoon chopped cilantro and 1/2 tablespoon pickled or fresh jalapeños per roll, if using.
- 7
Close the roll gently, pressing slightly so the fillings stay inside. Serve immediately while eggs and beans are warm.
- 8
If preparing ahead, wrap tightly in foil and reheat in a 325°F (160°C) oven for 8–10 minutes before serving to warm through.