Desayuno Latino Recipe

Cook eggs any style

Decide the egg style (fried, scrambled, or over-easy). For fried/over-easy: heat 1 tablespoon butter in a nonstick skillet over medium heat until foaming. Crack eggs into the pan, season with 1/8 tsp salt and a pinch of pepper. For sunny-side up, cook 2–3 minutes until whites set; for over-easy flip gently and cook 15–30 seconds more. For scrambled: beat eggs with 1/8 tsp salt and a pinch of pepper, cook in butter stirring gently until just set. Remove eggs and keep warm.

Just before serving, sprinkle chopped cilantro on the eggs to finish.

Crisp pork belly

Pat pork belly pieces dry with paper towel and season with 1/2 tsp kosher salt, 1/4 tsp cumin and 1/4 tsp oregano. Heat a heavy skillet (cast-iron preferred) over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add pork pieces in a single layer (work in two batches if needed). Cook without moving 3–4 minutes to develop a crust, then stir and continue cooking 4–6 minutes until deeply browned and crisp and internal fat is rendered. Transfer to a paper-towel-lined plate to drain. Keep warm; reserve 1 tablespoon of rendered fat or oil to flavor the beans if desired.

Make the refried beans

In a medium skillet over medium heat, warm 1 tablespoon olive oil or reserved pork fat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 minced garlic clove and 1/4 tsp ground cumin and cook 30 seconds until fragrant. Add the drained black beans and 1/4 cup water or reserved bean liquid. Stir to combine and simmer 3–5 minutes. Using a potato masher or the back of a spoon, mash the beans to a coarse or smooth texture per preference. Adjust seasoning with 1/2 tsp salt. If the mixture seems dry, add a little more water to reach a spreadable consistency. Keep warm.

Prepare cheese

Crumble or slice 3 oz queso blanco. Set aside at room temperature so it’s slightly softer and easier to serve over hot beans and eggs.

Fry plantains

Peel ripe plantains and slice on the diagonal into 1/2-inch-thick pieces. In a large skillet, heat 1/2 cup vegetable oil over medium-high until shimmering but not smoking. Fry plantain slices in batches, 1–2 minutes per side, until deeply golden and caramelized. Remove to paper towels and sprinkle lightly with 1/8 tsp salt. Keep warm. (Alternatively, to reduce oil, pan-fry in 2 tablespoons oil, flipping gently.)

Make and cook tortillas

In a bowl combine 1 cup masa harina and 1/4 tsp fine salt. Gradually add 3/4 cup warm water, mixing with your hand until a soft, non-sticky dough forms (add up to 1–2 tbs more water if needed). Divide dough into 6 equal balls (~1.5 oz each) and cover with a damp towel. Line a tortilla press or heavy flat surface with plastic (cut a zip-top bag). Press each ball between the plastic to form a thin 5–6 inch tortilla. Heat a dry cast-iron or griddle over medium-high heat. Cook each tortilla 30–45 seconds until edges lift and brown spots appear, flip and cook 20–30 seconds more. Optional: briefly cook each tortilla directly over an open flame for a few seconds per side for char. Keep wrapped in a towel to stay soft until serving.

Plate the Desayuno Latino

On each plate, warm 2–3 corn tortillas. Spoon about 1/3 cup refried black beans beside the tortillas. Place the cooked eggs next to the beans. Arrange 3–4 pieces of crispy pork belly beside the eggs. Add 3–4 fried plantain slices and sprinkle crumbled queso blanco over the hot beans and a little on the eggs. Garnish with remaining cilantro. Serve immediately.