Cuitlacoche Recipe

Breakfast

1. 1

   Prep

   Drain the cuitlacoche if using canned; pat dry. Dice the onion. Mince the garlic. Crumble the queso fresco. Rinse and roughly chop the cilantro. Warm the tortillas separately if desired.

2. 2

   Sauté aromatics

   In a medium nonstick skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds more until fragrant.

3. 3

   Add cuitlacoche

   Stir in the cuitlacoche and cook for 2–3 minutes, allowing it to heat through and release some moisture. Season with a pinch of salt and pepper.

4. 4

   Prepare eggs

   In a bowl, beat the eggs with the remaining salt and pepper until lightly blended.

5. 5

   Cook eggs with cuitlacoche

   Push the sautéed vegetables to the side of the pan. Pour the eggs into the cleared space and scramble gently, stirring with a spatula. When they are about halfway set, fold in the cuitlacoche mixture. Sprinkle the crumbled queso fresco over the eggs and continue cooking until the eggs are fully set and the cheese begins to melt.

6. 6

   Warm tortillas and finish

   Warm the corn tortillas in a dry skillet for about 15–20 seconds per side. Remove from heat and optionally place the eggs on tortillas, then garnish with chopped cilantro and a squeeze of lime.

7. 7

   Serve

   Divide between plates, garnish with cilantro and serve with lime wedges on the side.