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How to Make Guatemalan Desayuno de Chapín | A Traditional Breakfast Recipe

Total Time30 minutes
Course: Breakfast
Cuisine: Guatemalan, Latin
Keyword: Desayuno de Chapin, Guatemala, Guatemalan Breakfast, Traditional
Servings: 2 servings
Author: Dey | Touching Tables

Ingredients

For the Refried Beans (Frijoles Refritos):

  • 1 cup black beans canned or dried
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 garlic clove minced
  • salt to taste

For the Scrambled Eggs (Huevos Revueltos):

  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 tomato chopped
  • 1/4 cup onion finely chopped
  • 1 jalapeño optional
  • salt to taste

For the Fried Plantains (Plátanos Fritos):

  • 2 ripe plantains peeled and sliced
  • 1 tablespoon olive oil
  • salt to taste

For the Tortillas:

  • fresh soft corn tortillas store-bought or homemade

For the Salsa Roja (optional):

  • 2 tomatoes
  • 1 onion quartered
  • 1-2 chiles such as jalapeños or guajillo
  • 1 garlic clove
  • salt to taste

Additional Toppings:

  • Queso fresco fresh cheese
  • Crema Latin sour cream
  • Cilantro optional

Instructions

Step 1: Cook the Refried Beans

  • If using dried beans, soak them overnight and cook them until tender.
    For canned beans, simply drain and rinse.
  • Heat the oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft.
  • Add the beans to the skillet and cook for a few minutes to heat through. Then, mash the beans with a fork, leaving some beans whole for texture.
  • Add salt to taste and stir the beans until well combined. Set them aside.

Step 2: Prepare the Scrambled Eggs

  • Heat a bit oil in a skillet over medium heat. Add the chopped onion, tomato, and jalapeño, and sauté until softened.
  • In a bowl, whisk the eggs and add them to the skillet with the sautéed vegetables. Stir gently until scrambled and cooked through.
  • Season with salt to taste. Set aside.

Step 3: Fry the Plantains

  • In a separate skillet, heat the oil over medium heat.
  • Slice the ripe plantains into diagonal pieces. Once the oil is hot, add the plantains to the skillet and fry them for about 2-3 minutes per side, or until golden brown.
  • Remove from the oil and place on a paper towel-lined plate to drain excess oil.
  • Sprinkle with a pinch of salt.

Step 4: Warm the Tortillas

  • Heat corn tortillas on a skillet or griddle for a few seconds on each side until soft and warm.

Step 5: Make the Salsa Roja (Optional)

  • On a dry griddle or skillet, roast the tomatoes, onion, garlic, and chiles until slightly charred, about 5-7 minutes.
  • Add the roasted ingredients to a blender with a pinch of salt, and blend until smooth.

Assemble the Desayuno de Chapín

  • On each plate, start with a base of refried beans.
  • Add a portion of scrambled eggs and a few fried plantains.
  • Set corn tortillas alongside.
  • Top with a sprinkle of queso fresco, a dollop of crema, and freshly chopped cilantro (if desired).
  • Drizzle with salsa roja.
  • Serve!

Notes

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