#12 Guatemalan – Traditional Breakfast

Last weekend we had some friends over for brunch to get in on the 52 cuisines for 2017 action. Tim and I love to entertain, so we will definitely be doing this more often. I put together a traditional Guatemalan breakfast, with a few recipes coming from the wonderful World Food Cafe Vegetarian Bible, that I used in the previous week’s dish from the Seychelles.

Now you are going to see a few dishes that seem awfully familiar if you’re a fan of Mexican, however trust me when I say they are quite different – but still very delicious.

On the menu we had: Salsa; Guacamole; Refried Beans; Scrambled Eggs; Grilled Chorizo; Feta; Mixed Olives; and Warm Flour Tortillas. What a feast it was! Below are the recipes for the salsa (not a tomato in sight) and Guacamole (feat. celery). There was a recipe for refried beans… Let’s just say there was an incident, and I may have invented refried bean sauce 😦

Salsa

  • 4 medium carrots, grated
  • 1 large red onion, diced
  • 2 garlic cloves, crushed
  • 2 hot red chillies, roughly chopped (don’t forget gloves)
  • 1 large handful of chopped coriander leaves
  • juice of 2 limes
  • 2 1/2 tblsp olive oil
  • seasoning

Put all ingredients into a food processor or blender, and blend until smooth. Chill in the fridge until ready to serve.

IMG_20170325_105404

Guacamole

  • 3 ripe avocados
  • 4 celery sticks, diced
  • 1 handful of basil leaves, chopped
  • 2 garlic cloves, crushed
  • juice of 2 limes
  • 1/4 tsp cayenne pepper
  • seasoning

Scoop out the avocado flesh and mash in a bowl. Stir in the remaining ingredients and chill in the fridge until ready to serve.

IMG_20170325_084831

For your refried black beans (frijoles volteados), check out this recipe by Natalie – author of the blog ‘Chocolate and Chilies’.

To serve this Guatemalan Breakfast, make sure you have all your components ready to go. 500g of feta cubed, 6 chorizo sausages sliced and grilled, salsa and guacamole in ramekins, 12 tortillas warmed in the oven, and your beans cooked to perfection.

I always do my eggs right when I am ready to serve. They are the least forgiving when faced with time. There are many versions of eggs served with Guatemalan breakfasts, and I opted for scrambled with a hint of allspice and oregano. The ratio I used was 10 eggs 1tsp allspice 1tblsp chopped oregano, but feel free to alter the ratios to your liking, and don’t forget to season with salt to taste.

 

Enjoy this hearty and delicious breakfast with plenty of fresh fruit, juice, strong coffee and bubbles!

Serves 6 happy brunchers (is that a word?)

Cheers,

Bex

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One Comment Add yours

  1. Jenny says:

    I can hardly wait to try this version of guacamole. Sounds delicious!

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