Cook Breakfast "a la Mexicana" like the best Mexican Restaurants (Huevos, Papas & Machacado Recipes)
All three of these recipes are epic and delicious. I know I said the other two dishes are some of my all-time favorites. This is more of my all-time favorite breakfast dishes right here. Today, we're going to share with you guys ala Mexicana at a Mexican restaurant. You can order tradition, you can order machaka kvo, you can order papaso, but [music] you can take any of those dishes to another higher flavor level by adding these three ingredients and make it aliko. Now, alame Mexicana is basically what I'm going to start
calling the Mexican mirror because pretty much onions, tomatoes, and chile go in everything that we cook. Almost like 80 90% of our dishes have those three ingredients. Add a little side of reffried beans and a fresh corn or flour tortilla. No, you don't need nothing else for breakfast, man. Basically, the technique is to dice up all these ingredients, sauté them up nice and soft, and then add your favorite breakfast ingredient. That right there, my friends, will take any dish from good to great. So, in this video, my friends,
I'm going to share with you guys the three most iconic and delicious breakfast that you can normally get at just about any Mexican restaurant. Made alicana. All right, let's get this flavor bomb diced up. Bam. So, the first thing we're going to do is misplace. I finally learned how to say it correctly. Me and place. [laughter] So, we've got our onion, our tomatoes, and our chilies. We're going to get all this prepared, dice it all up, get it ready to go. So, let's get started. Let's cut
this onion in half. And let's dice it up. You can dice it up as fine or as coarse or thick as you want. This is how you want your dice to come out nice and even, as much as possible. And again, like I always say, friends, it doesn't have to be perfect. Let me get my onion into this uh bowl over here. Up next, we have our jalapeno. I like to go kind of semi fine, but not too fine. I like to really taste that little crunch when I'm eating my breakfast with the jalapeno in there. Get it into this little bowl
here. Last but not least, we're going to do our tomatoes. I do like to take out the core when I'm dicing tomatoes. When I'm going to boil them, make a salsa, you know, and then blend it. Not a big deal. But, uh, when I'm doing it like this, I do like to. And again, you can do it as fine or as coarse as you like. Tomatoes pretty much going to cook out. So, I've got my tomatoes. I've got my onions. I've got my jalapeno all diced up. We're ready to go cook some alame.
But wait, time out. Y'all know me. Got to have a little more heat in there. So, I'm also going to take a serrano here and dice that up as well. Now, most restaurants are not going to use srano. They're going to use jalapeno. It's a bigger pepper and it's not quite as hot for the customers, but y'all know me, I like a little extra heat in there. So, we're going to mix it all up right here with the jalapeno. It's all going in there together. Well, salameana is probably the most popular alameana
breakfast that is served at Mexican restaurants because it's quick, it's easy to make, it's super, super flavorful, and it's also one of those dishes that just a few years ago, not even that long ago, you could get this dish for $2.99. That comes with tortillas and a little side of beans and your delicious Wos alicana. All right, our bacon grease is getting hot. It's time to get some onions in here. This is not an exact measurement. You can use as little or as much as you like. We're
going to kind of sauté that a little bit. Once they start to smell good and soften up a little bit, I like to add a little bit of our chile in here. This is a blend of sarrano and jalapenos as you saw. So, we're going to let that cook a little bit. Remember, I like to have a little texture, a little bit of crunch in there. So, we're not cooking them way way down. We're just trying to soften that onion, get it to sweeten up just a little bit. While I'm waiting for that to soften up a little bit more, we're
going to crack our eggs. So, we're using three eggs for this dish right now. You see, we're sautéing here nice and slow, not super hot. I've got just the right amount of bacon grease, but you see how the onions starting to change color a little bit. It's time to add some tomatoes. Let's add some tomatoes in here. This is not an exact measurement. You can use as much or as little as you like. So, we're letting the tomatoes soften up just a little while here. And my absolute favorite kitchen seasoning
is OG salt, pepper, garlic. It's like magic in a shaker. In our kitchen, we use it every day. Sometimes three times a day. Look how fast we're moving along, friends. You see how quick we're cooking this. This is another reason why restaurants can afford to sell it very inexpensively because it only takes about 3 to 5 minutes to get the whole dish done and served onto a plate. You want to keep stirring your egg. Make sure you mix everything up really nice. I love these natural eggs. Look at that
beautiful golden color there. Yellow. Yellow. Yellow. Now, eggs are a lot like steak. You can cook them to almost raw, medium, or well done. I like them around medium, which is about where we're at right now. When they get right about there, I like to turn off my heat, put my lid on, and let them continue to cook with the steam and with the heat that's already in the pan. It's been a couple of minutes, so I'm going to pull my lid off. You see, they're still nice and warm. They're steaming hot and I like to
stir them up a little bit more. We're just going to pour some of this on our plate here. And there you have it, friend. That's a beautiful plate of Wvos ala Mexicana. You guys watch me run through this whole process. Took about 5 minutes to prepare this whole dish. And uh so I like to put a little bit of salsa on my beans, little bit of queso fresco like you see on there. We always got to have a delicious warm corn tortilla or in this case today, we have a flour tortilla. So, I'm going to roll
this up. Get me a little bit of Wos Ala Mexicana with a little salsa. Take a big old bite. Oh, baby. Only thing missing here is a cold beer. I mean, a cup of coffee. It's still in the morning. All right, friends. Our next dish is another one of my favorites. Papas alicana. I love potatoes. Give me a potato any way, shape, or form and I'm in happy land. So, let's get started with our papas Mexicana. All right, let's get our pan going here and a little bit of bacon grease. And we need about a tablespoon
in here. Next thing we got to do is peel the potatoes. Our bacon grease is warming up over here. I'm going to turn the heat down just a hair while I finish up these potatoes. While our oil continues to warm up, we're going to dice up our potato. And, you know, you can dice them whatever size you like. I like to go about 3/4 to an inch. Again, we're not deep frying the potatoes. We are just going to basically sauté fry potatoes. Probably more like a steam frying. We're going to cover them up,
let them steam for a little while, and then we're going to show you guys the next step, which we got a little surprise to go with our papas Mexicana. Y'all stay with us, friends. We've been steam frying our potatoes for about 4 minutes. Let's take a look. Oh yeah. Look at that. They're looking pretty. Starting to see a little char on the outside. They're cooking beautifully. I think it's time to add a little onion. But before we do that, we've got a surprise. One of my favorite breakfast
is papason chiso. So, we're going to drop some chiso in there. Push it on down here at the bottom. We're also going to go ahead and add our onions. And again, you can put as little or as much as you like. That's how much I like right there. And what we're doing here, friend, y'all saw me put the bacon grease in there. We're using a little bit of oil and steam to basically what I said earlier, like steam fry the potatoes. Let's add some of the jalapeno and sarranos in here. Y'all know I like
them hot, so we added a little bit just the way I like. Let's give this another flippity flip here. This gets everything nice and even. You see that? And I'm going to say they're pretty close to being done. So, we're going to take our little uh silicone spatula. Did y'all see that? When you can break that potato with a silicone spatula, you're pretty much done. And at this point, and I'm going to add the tomatoes. We passed the spatula test. They're pretty much done.
It's time to add a little bit of seasoning. I'm going to use my salt, pepper, garlic. Like I said, this is OG. Now, if some of you are wondering why I didn't add salt or seasoning at the beginning, because salt will extract moisture from meat or in this case, potatoes. I didn't want to get more water out of them too quick because I wanted them to get a little bit of that stir fry. And because they have enough moisture inside, they were going to steam anyway. Once I get the lid on,
they're done. I'm going to turn off the heat. Let them just sit there for a little while. I'm not going to cover them right away. If I've got other stuff to do and I'm preparing tortillas or doing other stuff like that, I'll let them cool a little bit and then cover them. I don't want them to steam anymore. I want to keep that slight little fried texture on the outside. My papas alicana with chiso are ready. It's time to go for my favorite part of every video, the bite. Of course, we got to
have a little salsa in addition to the [music] bite we already have in there. Namas friends, I really want y'all to try this at home. This is a different kind of papita. It's soft. Got the little fried taste in there, the sauté fry, whatever you want to call it, but they're soft at the same time. Super delicious. The bacon grease and the butter together just really added an awesome flavor on the outside. Just the right amount of chiso, just the right amount of onions, jalapeno, and tomato. Perfect bite, man.
Absolutely perfect bite. This is one of my all-time favorite breakfast, too. [laughter] So good. I know I said the other two dishes are some of my all-time favorites, friends. This is more of my all-time favorite breakfast dishes right here. Let me get my butter and my meat in here and then I'll tell you guys why. All right, we've got our oil in there. We're going to drop our machakado in here. And this is a 2 oz bag. I think I'm going to take a little bit more than half here. So, I'm stirring this a
little bit. And I have some really, really fond memories of this breakfast dish here. This is one of my all-time favorite breakfast dishes. A lot of fond memories at the Sunrise restaurant in West Lico, Texas, where I would order tacos, the macho le. They would bring two double tortillas with lots of macho Mexico on top. You literally could make four tacos out of those two tacos. And so, man, that's just one of my alltime all-time [music] all-time favorite dishes. That was probably about the only
breakfast dish I ever ordered there except for menudo and barakco on Sundays. But if I was eating any other time there, this is the dish that I was having there. Now, this is one dish where I do like to get the onions in a little bit early along with the tomatoes and the chile serrano and jalapeno. Because it's a dried meat, I want that meat to rehydrate with the onion and the tomatoes to soften it up a little bit. First, you want to sauté it a little bit like I just did. You want to give it
that little crispy texture. And then you want to put these in here and let it soften up. So, we're going to get our lid on here and let it steam a little while. While that's going on, let's get our eggs ready. All right. Crack our first egg. Great. No shell on that one. Woohoo. Two in a row with no shell. That's an accomplishment for me cuz I usually get shell in there. Okay, we're going to whisk this up. Get our eggs ready to go into the pan. We're cooking on low, by the way, just so y'all know.
It's not high. It's just a nice low simmer. Now, this is a dehydrated meat. It has a little bit of salt. So, we're going to add just a little bit of our salt, pepper, garlic into the eggs. You don't want to add a lot. All right, let's get our lid off. Get our eggs in here. And what you want is a nice balance. Obviously, like I always say, you can use more or less of any ingredient, but in this case, we want a nice even balance, or at least I do. You make them the way you like. And we're
going to give this all a little stir. We want to incorporate it all really nice and even. I've got the machakado, the onions, the chile, the tomatoes. It's all in there, friends. We're going to put the lid on. The heat's off. We're going to put our lid on. Let them steam a little bit. We're going to serve ourselves our machaka ala Mexic. All right. Let me show you guys how they used to serve this place at the Sunrise Cafe. They'd have double corn tortillas just spread out just a little bit like
that. About like so. And then right across here, look at that. There's steaming hot still. They would put a lot of machaka alicana about like so. And that's basically how they would serve it to you on the plate. Just right there. Double corn tortilla, lots of machaka on there. Matter of fact, I think it would it was even more than that. I should have piled even more. Basically, what I would do, I would grab one tortilla and I would just scoop a little bit off, make me one taco, put a little salsa
about like that, and take a big old bite. M. All right. So, that was one taco down the hatch. You have [music] four corn tortillas. So, then we would get a little bit more over here. And I told y'all I probably didn't put enough on here cuz there was always enough for four nice full tacos. So, we've got a little bit more here. Just enough to make taco number two. And then I've got two more to go. Cheers, my friends. If you never had machicado, you need to find you some and you need
to try it. This is epic, friends. All three of these recipes are epic and delicious. And as a matter of fact, you can get my chakad Mexicana in my cookbook, Arie, New York time bestseller, over 100 recipes of Mexican-American cooking and Texas style barbecue with over 20 salsa recipes right in this book. I promise you're going to love it. You can get it at arneys asada.com as well as our WOW, our OG, our boom, and our newly releasleased Mexican rice seasoning. All right, friends. I had a blast and a fun time
making this recipe for you guys. I hope you enjoyed it. Make sure you like, comment, and share. . Boom. I got some leftovers.