Muffins a la Mexicana

Mexican Muffins

And after thinking you've seen it all, you find a brunch like this and your mind says “I deserve it!!”

The least expected day we found this beauty on our first anniversary in Cancun, in a restaurant called "La Piña", a spectacular place with an ocean view and soft Mexican music that makes you feel like time doesn't pass.

Spicy food lovers and waiting for something super Mexican for breakfast like chilaquiles, tamales or scrambled eggs, we saw muffins and we wanted to give it a chance and I must say...the best chance I've ever given anything in life... that buttery flavor of the muffins with the acid of the cochinita and the umami of the avocado with the poached egg and the spicy... too rich.

Well, here is our replica of this masterpiece " Cochinita pibil and poached egg muffins with avocado, hot sauce, Chilaca Chili INC, sour cream and cilantro "

Ingredients Cochinita Pibil

  • 2kg pork leg
  • 200ml orange juice
  • 40ml lemon juice
  • 40ml vinegar
  • 3 garlic cloves
  • 100g annatto paste
  • 1 bay leaf
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • Salt and pepper
  • Chilaca Chili INC

General Ingredients

  • 1/2 avocado
  • Sour Cream
  • 1 egg
  • 1 muffin
  • Spray butter

Instructions for Cochinita Pibil

1. Put the meat in a refractory dish.

2. Blend all the ingredients, pour the mixture over the meat until it covers it perfectly, cover it with plastic wrap and let it marinate for at least 12 hours.

3. After marinating, remove the plastic wrap, put aluminum foil on the refractory and make holes in it with a fork.

4. Put it in the oven at 250C for 2.5 hours, then shred it with 2 forks, incorporate the sauce well into the meat, adjust the flavors and return to the oven for about 20 minutes without aluminum foil.

5. I'm ready to enjoy.

Instructions for Poached Eggs

1. Put hot water and a tablespoon of vinegar in a pot.

2. In another pot, put cold water.

3. We line a small bowl with plastic wrap, grease the plastic with spray butter, add the raw egg and season it.

4. We carefully close the plastic film with a thread or by twisting it, trying to ensure that there is no air left inside.

5. We put the egg in the pot with hot water for 6 minutes and then we put it in the cold water to stop the cooking very quickly so that the egg is not cold.

6. Open the plastic fil just to plate.

For the assembly

Cut the muffin in half, add a thin layer of avocado, add salt to the avocado, then mount the cochinita, a layer of sour cream, the poached egg, season the egg with salt and pepper, the spicy sauce, a touch more of chilaca and cilantro.

Place it in a toaster oven for 1 minute, serve it on the plate and this delicious Brunch is ready...

We hope you crave it, do it, enjoy it and tell us how it turned out!

As a recommendation, you can accompany it with a mimosa ;)

Add spice to life and Chili INC to food! Chili INC for #chililovers

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Que deliciaaaa!!

Valentina G

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