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Tuesday, January 20, 2015

Mexican Breakfast - THM Style

Hello there friends from all over the world! Today I bring to you a traditional dish from the North East of Mexico... If you think you know Mexican food but you've never lived there then you don't really know it... actually, even many of us, Mexicans born and raised in Mexico still have a lot to learn about our traditional Mexican cuisine... learning about all the dishes could take a lifetime! As every state and even probably every city in Mexico has its very own traditional dishes (or variations).

"Huevos" (eggs) are a staple in any good Mexican breakfast,  and it makes me so happy because they are an amazingly good source of great protein and fat, perfect for an "S" Meal! The only thing is that of course, a Mexican like me... will have to miss the delicious, just made corn tortillas to go with it... but that's ok... I can handle it! The dish by itself is really satisfying and filling.

The Name of the dish is "Guayin" - pronounced (close pronunciation): goo-ah-yeen and I would say it is like a "stuffed Omelette".

There are a few different versions of this dish ... today I will tell you how to make the two most common ones... 1 for a perfect S, the other for an S-helper (or even a healthy and yummy crossover).

Guayin Tamaulipeco   (Stuffed Mexican Omelette)
 (Tamaulipeco means that is from Tamaulipas, the state where I was raised)

Note: Please forgive the picture, I made it in such a hurry and ate it so fast I didn't even take the time to get a better shot, as soon as I get a good one I will change the pic.


(Yield 1 serving)

  • 1 tbsp. butter (grass-fed preferably)
  • 3 whole eggs (preferably room temperature, just because this helps the egg cook faster at a lower temperature and it creates a more tender result)
  • 1 National Hebrew All Beef Frank
  • 2-3 tbsp. of Salsa (No sugar added) ... I use Pace or a "Private Selection" chipotle/habanero salsa (yummy!)
  • Shredded cheddar cheese (feel free to add to your taste!)
  • Salt to taste
  • OPTIONAL - Fat free Refried Beans (I use and love ROSARITA beans, from the Hispanic Aisle) - You would use about 2 tbsp. for S-helper or more if you don't mind going into crossover territory... BEANS are a MUST in any good Mexican guayin but if you want to keep it an S don't include them, it will still be yummy!

  • Cut your Beef Frank in half length wise (you can completely separate the halves or just "butterfly" it)
  • In a hot skillet (slightly greased) cook your frank until it has a beautiful darker (not burnt) color and it should be "bending" (like an arch) from the heat. Remove from the skillet and set aside.
  • In two separate bowls microwave (you could also do this on the top stove) your salsa and refried beans (if using) -covered with a paper towel or you'll get a mess in your microwave- so that these ingredients are hot.
  • In a glass bowl gently mix your eggs with a fork (don't over mix, this should be gentle to prevent too many air bubbles from forming), season with salt to taste (don't add too much, try adding a pinch only and then once you taste it when it's ready you will know if you need more, remember the frank and cheese will also add salt to it).
  •  Heat your pan at medium/high heat, add the butter and once it's melted and hot pour the egg mixture (you are basically making an omelette)... if you've never made an omelette Alton Brown has great directions on how to make one... click here if you need them
  • Once you've cooked your egg mixture on both sides (and before folding your omelette) remove the omelette from the heat, spread the refried beans (not all the way to the edges) and place your beef frank in there, add some shredded cheese, fold in half (like a quesadilla), add your salsa on top and sprinkle with more cheddar cheese. You can eat this for breakfast or dinner, with a salad on the side... Sliced avocado sprinkled with salt goes great with it too!


© Paloma K.

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