Comete Algo is a hearty Mexican breakfast dish made with scrambled eggs, chorizo, and a medley of potatoes and bell pepper, often topped with cheese and bacon bits. This version features a savory blend of spices from the garlic powder and paprika, creating a robust flavor profile, while the potatoes add a pleasant texture contrast. Here's how to prepare it at home.

Comete Algo

MOLES IN GRIPE SALICE

ACO COMBO ASADA

TACOS CAZUELA

MPANADAS

MAHIMAHI

ERANBERRY ROSES

PIPLANBLANCO KHALO

EN NOGADA MOLE RANCHERO TLAYID

FLAUTAS PIPIAN ROJO COCHINITA

CHILE MOLE DE AJONJOLL

HUARACHES MAN MANTELES MINT PIBIL

EMPANADAS CHILEAJO

CEASAR'S SALAD

SALAD

VEGAN TACOS

CACTUS ASADA

MACO COMBO

ENFRIJOLA NMOLADAS DE POLLO

TACOS DE CAZUELA

SHRIMP OR SALMON

CHICKENEIZ MA – MAHI

GUACAMOLE # 7 PIPIAN ROJO IN MAHI CUITLACOHO MAHI SAUCE

APPETIZERS CAXAQUEÑO – VERDE – POBLANO IN ZUCCHINI SANCE

Scramble ggs, chorizo, potatos, bell pepper cheese & bacon bits., Served on cast iron skillet

Gather ingredients. Rinse and pat dry bell pepper. Dice potatoes into about 1/2-inch cubes. Slice or crumble chorizo if needed. Set out shredded cheddar cheese and bacon bits. In a bowl, whisk eggs with milk and season with salt, black pepper, garlic powder, and paprika. Preheat a cast iron skillet over medium heat and have 2 tablespoons butter ready.

Prep

In the hot skillet, melt 1 tablespoon butter. Add diced potatoes with a pinch of salt. Sauté until they begin to brown and are tender, about 8–10 minutes, turning occasionally.

Par-cook potatoes

Push potatoes to the side of the skillet. Add chorizo to the center and cook until it renders fat and browns, about 4–5 minutes. Stir occasionally to combine with potatoes.

Cook chorizo

Toss in the bell pepper and bacon bits. Cook until pepper softens and bacon bits crisp, about 3–4 minutes.

Add peppers and bacon

Pour the egg mixture over the skillet. Allow to set briefly, then gently scramble with the other ingredients until the eggs are mostly set but still creamy, about 3–5 minutes.

Scramble eggs

Sprinkle shredded cheddar cheese over the scramble. Cover the skillet for 1–2 minutes to melt the cheese, then stir gently to incorporate. Taste and adjust salt and pepper as needed.

Add cheese and finish

Remove from heat and serve directly from the cast-iron skillet. Optional garnish with extra paprika or fresh herbs.

Serve

eggs

chorizo

potatoes

bell pepper

shredded cheddar cheese

bacon bits

butter

milk

salt

black pepper

garlic powder

paprika

In a dry skillet over medium heat, toast the dried guajillo, pasilla, and mulato chiles until fragrant and slightly blistered, about 1-2 minutes. Turn them to prevent scorching.

Transfer the toasted chiles to a heatproof bowl and cover with hot water. Let soak 15-20 minutes until softened.

In another skillet, toast the pumpkin seeds and sesame seeds until lightly golden. Remove and set aside.

Tear or cut the bread/tortillas into pieces and toast them in the same skillet with a little olive oil until crisp and golden.

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.

Add the tomatillos and cook until they are soft and blistered, 6-8 minutes.

Carefully drain the soaking chiles. Remove stems and seeds if not already done. Transfer the chiles to a blender along with the sautéed onion, garlic, tomatillos, toasted seeds, and the toasted bread pieces. Blend until very smooth, adding a splash of stock if needed to reach a thick puree.

Pass the blended mixture through a fine-mesh sieve into the pot to remove any remaining skins or fibers, pressing with a spoon to extract the liquid.

Return the puree to the pot. Stir in the cocoa powder, dark chocolate, ground cinnamon, cumin, and cloves. Add a pinch of black pepper and mix well.

Slowly whisk in the chicken stock, a little at a time, until the mole reaches a thick, glossy consistency. Reduce heat to low and simmer gently for 25-40 minutes, stirring occasionally to prevent sticking.

Season the mole with salt to taste and adjust with more spices or stock as needed.

Season the chicken thighs with salt and black pepper. In a heavy skillet, heat 1-2 tablespoons of oil over medium-high heat. Sear the chicken, skin-side first, until golden brown. Turn and brown the other side. Remove and set aside.

Prepare and brown the chicken

Pour a splash of chicken stock into the skillet to deglaze, scraping up browned bits. Pour this into the mole pot to enrich the sauce.

Deglaze and build the braise

Return the chicken to the mole sauce, ensuring it is mostly submerged. Cover and simmer on low heat for 25-35 minutes, or until the chicken is cooked through and tender, turning halfway if needed.

Braise the chicken in mole

Taste the sauce and adjust salt and pepper as needed. If the mole seems too thick, add a little more stock; if too thin, simmer uncovered to reduce.

Spoon mole over the chicken on warm plates. Garnish with sesame seeds and chopped cilantro if desired.

Serve with accompaniments

Serve alongside warm corn tortillas or steamed rice for a traditional presentation.

Side dishes

Dried guajillo chiles

Dried pasilla chiles

Dried mulato chiles

Olive oil

White onion, chopped

Garlic cloves, minced

Tomatillos, husked and rinsed

Pumpkin seeds (pepitas)

Sesame seeds

Stale bread or tortillas, torn

Dark chocolate (70% cacao or more)

Cocoa powder

Ground cinnamon

Ground cumin

Ground cloves

Black pepper, freshly ground

Salt

Chicken thighs, bone-in, skin-on

Chicken stock

Oil for searing

Black pepper

In a bowl, whisk together fresh lime juice, orange juice, 2 tablespoons olive oil, minced garlic, ground cumin, chili powder, smoked paprika, 1/2 cup chopped cilantro, salt, black pepper, and the jalapeño. Place the skirt steak in a zip-top bag or shallow dish and pour the marinade over. Seal and refrigerate for 60 minutes (or up to 4 hours) to tenderize and flavor the meat.

Marinate and rest steak

In a bowl, combine diced tomatoes, white onion, jalapeño, and chopped cilantro. Stir in lime juice and salt. Let stand 10 minutes for flavors to meld.

Prepare pico de gallo

Scoop out avocados and mash to desired texture. Stir in lime juice, red onion, cilantro, jalapeño, and salt. Adjust seasoning to taste.

Make guacamole

Rinse the rice. In a pot, combine 1 cup rice, 2 cups water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until tender. Fluff with a fork when done.

Cook rice

Preheat grill to high. Remove steak from marinade and pat dry. Grill 4-6 minutes per side for medium-rare, or longer for desired doneness. Let rest 5-10 minutes, then slice thinly against the grain.

Grill carne asada

Warm tortillas on the grill or in a skillet for 15-20 seconds per side until pliable.

Warm tortillas

Serve slices of carne asada with warm rice, pico de gallo, and guacamole. Offer warm tortillas on the side for tacos.

Assemble and serve

Skirt steak

Fresh lime juice

Orange juice

Garlic

Chili powder

Smoked paprika

Cilantro, chopped

Jalapeño

Long-grain white rice

Water

Olive oil (for rice)

Salt (for rice)

Corn tortillas

Tomatoes, diced

White onion, diced

Jalapeño, minced

Cilantro, chopped (pico)

Lime juice (pico)

Salt (pico)

Avocados

Red onion

Lime juice (guacamole)

Cilantro, chopped (guacamole)

Salt (guacamole)

Jalapeño (guacamole)

Season the beef with a pinch of salt and pepper. Heat the olive oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Brown the beef

In the same pot, add the onion, garlic, red and green bell peppers, and jalapeño. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

Sauté vegetables

Stir in ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute until fragrant.

Add spices

Return the browned beef to the pot. Add crushed tomatoes and beef broth. Stir to combine and bring to a simmer.

If using, add corn kernels and season with salt to taste.

Cover the pot and simmer gently for 25-30 minutes, or until the beef is tender and the sauce has thickened.

Taste and adjust seasoning with additional salt and pepper as needed.

Warm the corn tortillas in a dry skillet or on a griddle until pliable.

Prepare toppings: chop cilantro, slice avocado, crumble cotija, and cut lime into wedges.

Spoon cazuela filling into warm tortillas. Top with cilantro, avocado, cotija, and a squeeze of lime. Serve immediately.

beef chuck, cut into 1-inch cubes

olive oil

yellow onion, diced

garlic, minced

red bell pepper, diced

green bell pepper, diced

jalapeño, minced

ground cumin

smoked paprika

chili powder

dried oregano

crushed tomatoes, 14 oz can

beef broth

corn kernels

corn tortillas

cilantro, chopped

avocado, sliced

cotija or queso fresco, crumbled

lime wedges

In a large bowl, whisk the all-purpose flour and salt together until evenly combined.

Pour in the hot water and olive oil, mixing with a spoon or your hands until a rough dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Wrap the dough in a clean cloth or plastic wrap and let rest for 20-30 minutes.

Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and diced pepper; cook until softened and lightly caramelized, about 5-7 minutes.

Add the minced garlic and cook for 1 minute until fragrant.

Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until browned and no pink remains, about 6-8 minutes. Drain any excess fat if needed.

Stir in the tomato paste, paprika, cumin, oregano, and black pepper. Cook for 2-3 minutes to bloom the spices and deepen the flavors.

Remove from heat and fold in the sliced olives and chopped hard-boiled eggs. Season with salt to taste if desired.

Roll the rested dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Use a round cutter, about 4 inches (10 cm) in diameter, to cut circles.

Place about 2-3 tablespoons of filling on the center of each circle.

Fold the dough over the filling to form a semi-circle and crimp the edges tightly with a fork to seal. Repeat with remaining dough and filling.

Optional: brush the tops with beaten egg or water for a glossy finish.

Frying method: Heat vegetable oil or neutral oil in a deep pan to 350°F (175°C). Fry empanadas in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Baking method: Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crisp.

All-purpose flour

Hot water

Ground beef

Medium onion, finely chopped

Red bell pepper, diced

Garlic, minced

Tomato paste

Paprika

Dried oregano

Green olives, sliced

Hard-boiled eggs, chopped

Pat mahi-mahi fillets dry with paper towels. In a small bowl, combine salt, pepper, paprika, and garlic powder. Rub the mixture evenly on both sides of each fillet.

Season the fish

Let the fillets sit for 10 minutes at room temperature to marinate slightly.

Rest the fish

Heat a skillet over medium-high heat and add olive oil. Once hot, add the mahi-mahi fillets. Sear 3-4 minutes per side until the flesh is opaque and flakes easily. Remove and keep warm.

Sear the fish

In the same skillet, melt butter over medium heat.

Make sauce base

Add minced garlic and sauté 30 seconds until fragrant. Stir in lemon juice and capers.

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