Guatemalan Desayuno Chapín

Ingredients

• 1.5 cups refried black beans (canned or cooked)
• 2 link fresh chorizo or soyrizo sausage links
• 2 medium ripe plantains (yellow or black-spotted)
• ½ cup vegetable oil for frying
• 4 whole large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon fresh black pepper
• ½ cup queso fresco (crumbly fresh cheese)
• 2 tablespoon fresh cilantro (optional garnish)
• 4 whole corn tortillas (for serving)
• 1 whole lime wedges

Instructions

1. 1

   Peel the plantains: cut off the tip of each plantain, then use a knife to make 3–4 lengthwise cuts through the skin. Pull the skin back and away from the flesh — it should come off in thick strips. Slice each peeled plantain diagonally into 1/4-inch-thick oval pieces — diagonal cuts create larger surface area for frying, which gives you crispier edges.

2. 2

   Cut each chorizo link on a slight bias into 2-inch segments so they cook evenly and present nicely on the plate.

3. 3

   Set a 12-inch cast iron skillet over medium-high heat and add 0.5 cup of vegetable oil. Let the oil preheat for 2 minutes — it should shimmer and ripple. Test the temperature by placing one plantain slice at the edge; if it immediately sizzles and bubbles, you're ready.

4. 4

   Working in batches to avoid crowding, gently lay the plantain slices into the hot oil. Fry for 2–3 minutes per side until they turn golden-brown and crispy at the edges, with some caramelized spots. The plantains should be fork-tender inside but crispy outside. Transfer to a paper-towel-lined plate and season immediately with a pinch of kosher salt while still warm. Do not drain all the oil from the pan — you'll use some for the chorizo.

5. 5

   In the same skillet (leaving about 2 tablespoons of oil), set the heat to medium-high and lay the chorizo segments flat. Fry for 3–4 minutes, shaking the pan occasionally, until the casings are deeply browned and the sausage has rendered its fat into the pan. You should hear a steady sizzle. Transfer to a paper-towel-lined plate.

6. 6

   Pour the refried beans (1.5 cups) into the same skillet over medium heat. Warm them for 3–4 minutes, stirring occasionally with a wooden spoon, until they're steaming and slightly darker in color. The beans should smell fragrant and nutty. Don't let them scorch on the bottom — if they stick, lower the heat slightly. Transfer to a small serving bowl.

7. 7

   Reduce the heat to medium. Crack all 4 eggs directly into the skillet (there should still be a thin layer of oil and rendered fat left over from the chorizo). Let the whites set for 2–3 minutes until they turn opaque, then gently flip and cook the other side for 45 seconds to 1 minute for runny yolks, or longer if you prefer them more set. Season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of fresh black pepper as they cook. Listen for a gentle sizzle — if the heat is too high, the bottoms will brown too fast.

8. 8

   Warm the corn tortillas: place them directly over a gas flame or in a dry skillet over medium heat for 30 seconds per side until they're pliable and slightly charred. Stack them in a cloth napkin to keep warm.

9. 9

   Arrange everything on a large platter or divide between two plates: mound the refried beans on one side, fan the crispy plantain slices alongside, place 2 fried eggs in the center, and arrange the chorizo segments nearby. Scatter 0.5 cup of crumbled queso fresco over everything, and top with 2 tablespoons of fresh cilantro if using. Serve immediately with warm corn tortillas on the side, lime wedges, and extra salt for seasoning. This is meant to be generous and abundant — use the tortillas to scoop beans and chorizo.

Tools you’ll need

• 12-inch cast iron skillet
• sharp chef's knife
• cutting board
• paper towels
• wooden spoon
• small serving bowl
• tongs or slotted spatula
• large platter or dinner plates

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