RECIPE | #AIM Huevos a la Mexicana

And here we are again, another sopping wet Monday complete with stress and an erase of all the weekends’ relaxing glory. We’ll get through it, right? If I have one thing to look forward to this week, it’s the birthday of my love. I can’t wait to celebrate another year wiser with the most incredible man, and partner, a girl can have. But more to come on him in a few days – first, we must discuss this breakfast I made yesterday. What inspired me to make Homemade Tortillas, I’ll never know, but they were pretty dang tasty. 🙂

#AIM Huevos a la Mexicana

Serves 2


  • 4 eggs, over-easy, or your preference of style
  • 2 cups grated Monterrey jack cheese – or jalapeno Havarti
  • 2 tortillas, homemade (see below) or store-bought
  • Toppings, shredded lettuce, salsa or pico de gallo, guacamole or sliced avocado, lime wedges, queso fresco, pickled jalapenos or red onions, etc. 


Preheat oven to broil. Place tortillas on a foil-lined baking sheet, and top with grated cheese. Pop under the broiler until the cheese is melted and bubbly. In the meantime, cook the eggs to your preference. 

To assemble, place the eggs on top of the cheesy tortilla, and top with your choice of toppings. Chow down. 

Homemade Flour Tortillas

Makes 8, ~ 8-in diameter, tortillas


  • 2 cups cakes & pastry flour
  • 2 tsp salt
  • 2 Tbsp olive oil
  • 1/4 – 1/2 cup water


In a bowl combine flour and salt. Add in the olive oil, and mix through using a fork. Add in 1/4 cup water, and mix through using a fork. Add in a little more water, and mix through using your hands. Keep adding water in a little at a time, until you can easily remove the dough from the bowl in one ball – it is okay if it is a little tacky / sticky. Kneed with a little bench flour until a smooth ball forms. 

Using a bench scraper or a knife, cut the dough ball into 8 equal pieces. Heat a non-stick pan at medium heat. Roll each dough piece into a ball, and then using a tortilla press – or bottom of a heavy bottomed saucepan, press the tortilla into approximately 8-in circle – as thin as possible. Place in the hot pan, and let brown. Once a crust has formed and you have a golden brown colour, flip and cook the other side. Remove from pan and set aside. Repeat with the rest of the dough. 

Once these have cooled, and reheated – as you would a taco – they will be malleable like a store-bought tortilla shell. For the recipe above, you aren’t folding anything, so don’t worry about cooling fully before continuing with the recipe as indicated above. 

These are obviously a gluten-version of a tortilla, for my gluten-phobic friends out there, I will begin testing a version using traditional corn, so stay tuned!! But NOTE: at this time, I unfortunately cannot say that a quick substitute of cake and pastry flour will work. 

So delicious – nice and light, surprisingly – and perfect for a Sunday brunch among friends. 



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