A Tex-Mex Beer Brunch

Brunch has a reputation for being reserved for special occasions, like Easter or Mother’s Day. While those are excellent reasons to enjoy it, the beauty of brunch is that it’s perfect for any occasion that allows for relaxed indulgence with friends and family. We created our Tex-Mex Craft Beer Brunch menu and paired it up with delicious brews to provide the perfect excuse to enjoy brunch any time of year.

Our Migas Quiche comes straight out of Austin where we first experienced the flavors of this Tex-Mex version of scrambled eggs. We’ve added a corn tortilla crust and turned the scrambled eggs into a savory pie filled with onions, bell peppers and green chilies. If you make it a day or two ahead of when you plan to serve it, reheat it in the oven or serve it cold with salsa and salad.

This dish goes well with a malty ale, such as The Pike Brewing’s Kilt Lifter Scotch Ale. The sweetness of the malt and the light smoky flavor of this brew brings out the comforting flavors created by the Maillard reaction in the quiche.

Something just a little more balanced between malt and hops is needed to pair up with the spicy Fajita Breakfast Tacos on our menu. Base Camp Brewing’s In-Tents IPL hits just the right note. It starts out strong on the palate and then surprises when the heat and other spices from the fajitas rise up and blend perfectly.

Chocolate Waffles + Maple Bourbon Pecan Pie Beer = Yummy

Spicy heat makes an appearance in our Mexican Chocolate Waffles as well. Inspired by the hot chocolate of the same origin, these waffles have a kick to them thanks to the chili powder and chunks of guajillo chilie-laced chocolate mixed in. It may be tempting to pair this dish with vanilla ice cream and maple syrup, but we recommend simply pairing it with High Water Brewing’s Sugaree Maple Bourbon Pecan Pie Specialty Ale. The taste sensation will make you smile to your toes, just like you did when you were a kid eating waffles for the first time, only now you’re an adult and it’s beer.

If that’s too sweet for you, Hopworks Urban Brewery’s Survival Stout is a good alternate choice. They’ve added coffee to the brew, which makes the flavor combinations of this match a little more adult.

It’s hard to be very adult when there’s cinnamon and sugar around, but our Caramel Apple Chimichangas have a certain refined taste that raises their sweet status beyond what their sugary coating might lead you to believe. Still, just to be sure this brunch doesn’t go the way of the playground, we paired our chimichangas with a bold espresso stout from Two Beers Brewing. If you know how comforting a dark roasted cup of coffee can be with apple pie, then you already know how good this combination is.

Now that you’ve got the menu and the brews to match, you have all the excuses you need to invite the gang over for brunch.

Caramel Apple Chimichangas

Ingredients:

2 granny smith apples, peeled and diced into ¼–inch pieces

1 teaspoon lemon juice

2 tablespoons caramel sauce

A good pinch of salt

1 tablespoon flour

½ cup sugar

½ tablespoon cinnamon

8 flour tortillas

Vegetable oil, for frying

Directions:

Prepare the filling: Combine the apples, lemon juice, caramel sauce, salt, and flour in a bowl and stir until the caramel sauce thins out and is incorporated evenly throughout the mixture.

In a shallow dish, such as a pie plate or cake tin, mix together the sugar and cinnamon. Set aside to use after the chimichangas are fried.

Make the chimichangas: Scoop about two tablespoons of the apple mixture down the center of a tortilla. Fold in the ends and then roll like a burrito, making sure it is rolled tightly. Place seam-side down on a baking sheet. Continue with the other tortillas.

Heat about an inch of oil to 350°F in a deep heavy-duty skillet or Dutch oven. Add the empanadas, 2 or 3 at a time, to the oil and cook until browned on one side. This should only take a couple of minutes. When browned, flip the chimichangas and brown the other side.

Once fried, remove from the oil and place immediately in the cinnamon-sugar mixture. Using tongs or spoons, roll the chimichanga until it is covered on all sides, and then place on a wire rack.

Serve warm with vanilla whipped cream or ice cream.

Makes 8 chimichangas.

Migas Quiche

Ingredients:

6-8 hard corn taco shells

½ cup fine cornmeal

¼ cup all-purpose flour

5 tablespoons butter, melted

1 small red onion, chopped

1 bell pepper, chopped

1 4-ounce can of diced green chiles

10 eggs

1 cup Mexican blend shredded cheese

¾ cup sour cream

½ teaspoon salt

½ teaspoon black pepper

Directions:

Preheat the oven to 400°F. In a food processor or blender, grind the taco shells to create a lumpy flour. Don’t process until it’s completely pulverized. Leave some small pieces of shell interspersed through the flour to create texture.

Measure 1½ cups of taco shell flour into a bowl and stir in the cornmeal, the all-purpose flour, and butter until all the dry ingredients are moist from the butter. Press the mixture into the bottom of a spring form pan. Bake for 10-12 minutes, until the crust is golden brown. Set aside to cool.

In a large skillet, brown the onion and bell pepper for about five minutes, until the onion is translucent. Pour in the green chiles, including the liquid from the can, and stir until the most of the liquid has been absorbed or cooked off. Set aside to cool.

When the onion mixture is cooled, beat the eggs with the cheese, sour cream, salt, and pepper. Add the onion mixture to the egg mixture and stir to combine.

Pour into the spring form pan over the taco shell crust. Set on a baking sheet lined with foil and bake for 30-40 minutes, until the quiche is set and a knife inserted into the center comes out clean. Remove from the oven and let stand for 15 minutes.

When ready to serve, run a knife around the edge of the quiche to loosen it from the sides of the pan. Carefully loosen the spring and remove the quiche to a serving platter.

Serve with any of your favorite Tex-Mex toppings, such as guacamole, hot sauce, salsa, and sour cream.

Mexican Chocolate Waffles

Ingredients:
 

1½ cups all-purpose flour

3 tablespoons sugar

½ cup cocoa powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon chili powder

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

3 eggs, beaten

4 tablespoons unsalted butter, melted and cooled

1 teaspoon almond extract

2 cups buttermilk, room temperature

¾ cup chile-spiced Mexican chocolate, chopped into small pieces

Directions:

Whisk together the flour, sugar, cocoa powder, cinnamon, nutmeg, chili powder, baking powder, and salt until well blended. Set aside.

In another bowl, whisk together the eggs, melted butter, almond extract, and buttermilk.

Add the egg mixture and chocolate chunks to the flour mixture. Stir until everything is just combined. Allow the batter to rest while the waffle iron preheats, or for 5 minutes, whichever is longest.

Depending on the manufacturer’s instructions for the waffle iron, ladle the recommended amount of batter onto the center of the heated plate. Close the iron and cook until the waffle is crispy on both sides and is easily removed. Serve right away or keep waffles warm in a 200°F oven until ready to serve.

These may also be cooled on a rack and frozen for use at a later date. To reheat, toast in a toaster or heat an oven to 400°F. Place the waffles in a single layer on a baking sheet and heat for about 5 minutes on each side.

Makes about 4 8-inch waffles.

Fajita Breakfast Tacos

Ingredients:

1 pound beef skirt or flank steak

2 tablespoons lemon or lime juice

2 tablespoons olive oil, divided

1 teaspoon salt, divided

½ teaspoon black pepper, divided

½ teaspoon chili powder

1 medium onion, cut into thin strips

1 medium bell pepper, cut into thin strips

½ teaspoon ground cumin

1-2 chipotle chiles in adobo sauce, chopped

8 eggs, beaten

3 tablespoons whole milk, half-and-half, or sour cream

2 tablespoons butter

6 flour tortillas

Directions:

Marinate the steak: Add the lemon or lime juice, 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and the chili powder to a sealable bag large enough to fit the steak. Seal the bag and shake until all the contents are mixed. Add the meat to the bag, shake again, and set in the refrigerator to marinate for 1 to 24 hours.

When the steak is ready, heat a stovetop cast iron griddle with grid lines over medium-high heat. (You can also do this on an outdoor grill.) When a drop of water dropped on the griddle sizzles and evaporates, the griddle is ready.

Place the meat on the griddle and leave it for about 3 minutes, or until the underside is just starting to turn brown. Flip the meat over and grill for another few minutes, to preferred doneness. Remove the meat from the grill and allow to rest for 15 minutes.

Meanwhile, cook the onions and peppers. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium high. Add the onion and bell pepper and cook for 3 to 5 minutes, until the onion is translucent. Stir in ½ teaspoon salt, ¼ teaspoon pepper, the cumin, and chipotle chiles until everything is well incorporated. Remove to a serving plate and set aside.

Make the scrambled eggs: Whisk the milk into the eggs, and add a good pinch of salt and pepper to taste. Add the butter to the skillet used for the onions and peppers. It’s okay if a few peppers or chile bits get combined with the eggs. It adds flavor. Set the pan over medium heat. Allow the eggs to whiten around the edges of the pan before stirring, then stir occasionally until the eggs are cooked to preferred doneness.

Slice the meat in thin slices against the grain of the meat. Load up each flour tortilla with a little bit of everything and serve with toppings, such as salsa, hot sauce, avocado, guacamole, and sour cream.

Makes about 6 servings.

Photos courtesy Sherry Dryja