Given the culinary versatility of eggs, they always seem to find a way into my recipes. And when it comes to Mexican breakfast dishes, olvídalo, they steal the show. Therefore it is quite serendipitous (and exciting!) that this year, I’ve partnered with Nellie’s Free Range Eggs to create a variety of flavorful recipes showcasing one of my absolute favorite ingredients: huevos. Read More…
A few weeks ago I posted a short video on my Instagram stories to share how I meal prep for Valentina before the start of each week. To my surprise, I received quite a few questions and comments and figured it would be helpful to share the recipes here for anyone who needs a little inspiration when it comes to kid-friendly foods. The timing couldn’t be more perfect now that most of us are at home with our little ones.
Enjoy,
Lola
As my familia continues to grow I have momentarily taken a break from the blog, but couldn’t resist sharing this recipe with all of you. I recently set out to whip up a quick papas con chorizo breakfast but soon realized that I only had sweet potatoes in the pantry.
After contemplating a run to the market, I decided to improvise on my traditional recipe and add a healthful twist to it by using the sweet potatoes that had been bypassed for over a week. To my pleasant surprise, the flavor combination was spectacular and my new recipe was an immediate hit with Amado and Michael. As the saying goes, necessity is the mother of invention and this little creation was so good that I simply had to share it.
To save time, I used pre-made sopes that simply had to be fried before enjoying them.
Fresh ingredients like cabbage and radishes add fun color, texture, and flavor.
The best part about this dish is that I prepared the toppings in advance and whipped up these flavorful sopes the next day in a snap. And like all Mexican breakfasts, they can be enjoyed morning, noon, or night.
Yields: 12 sopes
Ingredients:
4 small sweet potatoes, peeled and cubed
10 ounces soyrizo
½ cup frying oil, divided
2 cups refried beans*
12 pre-made corn sopes
¼ small purple cabbage, finely shredded
5 medium radishes, thinly sliced
¼ pound queso fresco, crumbled
Preparation:
Heat three tablespoons of oil in a large pan over medium heat. Once hot, add sweet potatoes (test one to make sure it sizzles when added) and cook until slightly soft, about 10 minutes, flipping after five minutes.
Once soft, move potatoes to the edges of the pan and add soyrizo to the middle, breaking it down into smaller pieces with a wooden spatula. Allow to cook for three minutes before mixing with sweet potatoes. Add lid, lower flame to low, and cook an additional 10 minutes until sweet potatoes are soft but not mushy.
In a separate frying pan, add the remaining oil and fry sopes until golden brown, about one minute on each side. Remove from pan and drain excess oil onto a dish lined with a paper towel.
To serve, add a layer of refried beans, then sweet potato mixture. Top with shredded cabbage, sliced radishes, queso fresco, and your favorite salsa.
*Homemade Refried Beans: add 1.5 cups of Peruvian beans (or your favorite beans) to a crockpot with ½ large onion, 1 head of garlic, 1 tablespoon of olive oil, and salt (to taste). Cover the beans with approximately four inches of water and set crockpot on low for 8-10 hours. You can do this a day in advance. Next, in a medium pan, add 2 tablespoons frying oil. Once hot, add drained beans with ½ cup of bean broth to the pan and mash. Simmer until beans reach desired consistency and dryness, approximately 10 to 15 minutes – beans should not be watery or overly dry. Refried beans tend to dry out once cooled, so add more bean broth if this happens. Alternatively, feel free to used canned beans to make the refried beans or used simply reheat canned refried beans to save time.
Many thanks to California Strawberries and Society Culinaria for sponsoring this post; recipe and opinions are my own.
Father’s Day is quickly approaching and Amado and I are super excited to surprise papá with homemade breakfast prepared with lots of amor. We’ll be making whole wheat pancakes topped with California Strawberries piloncillo syrup, fresh fresas, and pepitas. This five-ingredient recipe is the easiest way to enjoy homemade pancakes without spending all morning in the kitchen. Read More…
Estancia de Valenica is a beautiful bed and breakfast located in the heart of Oaxaca, just a short walk from cafes, parks, restaurants, and the historic Santo Domingo church. While it is centrally located, once you step into the beautiful three-bedroom home, you won’t want to leave. It’s lovely outdoor fountain and patio emit tranquility and the colorful kitchen and perfectly curated art collection show a deep appreciation for Mexican culture. Read More…
Dolores Wiarco Dweck, known by her nearest and dearest as Lola, has a great appreciation for Mexican cuisine and culture. Lola's culinary mentors include her relatives and friends as well as some of Mexico’s great chefs and home cooks. She preserves and shares her favorite recipes through Lola’s Cocina.
