By La Salsa Inglesa
Breakfast: my favourite mealtime in Guatemala and often the most social. Sometimes this is a simple affair, whipping up eggs and beans quicker than you can say “Ducal”.
There are plenty of great places to desayunar in Xela, too many to name here in fact, but if you fancy trying your hand at making desayuno casero this breakfast burrito will leave your guests enamoured with this Guatemalan weekend ritual.
- 1 cup rice
- 1.5 cups cooked black beans (i.e. a can)
- 2 cups water or the liquid from the can
- of beans but careful this can be very
- 2 garlic cloves, peeled
- 2 tsp oil (if possible olive)
- 1 tsp vinegar
This variety of chirmol uses chargrilled tomatoes and is typically served with a churrasco as a sauce for the grilled meat. Here you can use it as a salsa for your eggs.
- 6 ripe tomatoes
- ½ onion
- a few springs of cilantro
- 1 jalapeno (optional)
- 1 lime
Wash all the vegetables. Place the tomatoes and the jalapeno on a comal or over an open flame to blacked each side in order to remove the skins.
Meanwhile finely chop the onion and cilantro.
Next place the tomatoes and jalapeno (skins removed) in a chirmolera (a Guatemalan version of a pestle and mortar found at most markets) and grind into a pulp.
Add the onion, cilantro along with the juice of the lime, mix together and season to taste.
Assembling the Burrito
Make your preferred style of eggs, I tend to make huevos revueltos with onion and tomato. Heat one flour tortilla per person and layer starting with the arroz casero as the base, your eggs al gusto then topped with the chirmol asado. Serve with a side of guacamole and accompanied by that mimosa if you?re feeling so inclined.
My Latin American food blog can be found at www.lasalsainglesa.com.