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Guatemalan Desayuno Chapin

You can find desayuno chapin, or Guatemalan breakfast, just about anywhere in Guatemala for a good reason: it’s delicious! This popular morning meal features plantains, eggs, and more filling dishes that are sure to give you the energy you need to power through the day!

Tasty Team
September 22, 2022
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 4 servings

  • 1 cup neutral oil (240 mL), plus more as needed
  • 2 ripe plantains
  • 2 cups maseca (250 g)
  • ¼ teaspoon kosher salt, plus more to taste
  • 1 ½ cups warm water (360 mL), plus more as needed
  • 15 oz refried black bean (425 g)
  • 3 tablespoons water
  • 4 large eggs
  • freshly ground black pepper, to taste

For Serving

  • queso fresco, sliced
  • crema guatemalteca
  • guatemalan bread
  • coffee

Preparation

  1. In a large frying pan, heat the oil over medium heat until the temperature reaches 325°F (160°C).
  2. Peel the plantains, then cut into ½-inch-thick slices.
  3. Add the plantain slices to the hot oil and cook on each side until golden brown, 2–3 minutes. Transfer to a paper towel-lined plate to drain.
  4. In a medium bowl, combine the maseca and ¼ teaspoon of salt and mix thoroughly. Slowly add the warm water and knead until the maseca is soft and the water is fully incorporated, adding up to ½ cup more water as needed.
  5. Pinch off the desired amount of masa to make tortillas, then flatten into discs using a tortilla press or rolling pin.
  6. In a medium pan over medium-high heat, cook the tortillas until they begin to puff, about 30 seconds, then flip and cook for another 30 seconds, or until both sides are golden brown.
  7. Add the refried black beans and room temperature water to a small saucepan and cook over medium heat until your desired consistency is reached.
  8. Scramble the eggs in a medium pan over medium-low heat for 5 minutes, or until cooked through. Season with salt and pepper to taste.
  9. Divide the eggs, plantains, and tortillas between serving plates. Serve with sliced queso fresco, crema, Guatemalan bread, and coffee.
  10. Enjoy!

Ingredients

for 4 servings

  • 1 cup neutral oil (240 mL), plus more as needed
  • 2 ripe plantains
  • 2 cups maseca (250 g)
  • ¼ teaspoon kosher salt, plus more to taste
  • 1 ½ cups warm water (360 mL), plus more as needed
  • 15 oz refried black bean (425 g)
  • 3 tablespoons water
  • 4 large eggs
  • freshly ground black pepper, to taste

For Serving

  • queso fresco, sliced
  • crema guatemalteca
  • guatemalan bread
  • coffee

Preparation

  1. In a large frying pan, heat the oil over medium heat until the temperature reaches 325°F (160°C).
  2. Peel the plantains, then cut into ½-inch-thick slices.
  3. Add the plantain slices to the hot oil and cook on each side until golden brown, 2–3 minutes. Transfer to a paper towel-lined plate to drain.
  4. In a medium bowl, combine the maseca and ¼ teaspoon of salt and mix thoroughly. Slowly add the warm water and knead until the maseca is soft and the water is fully incorporated, adding up to ½ cup more water as needed.
  5. Pinch off the desired amount of masa to make tortillas, then flatten into discs using a tortilla press or rolling pin.
  6. In a medium pan over medium-high heat, cook the tortillas until they begin to puff, about 30 seconds, then flip and cook for another 30 seconds, or until both sides are golden brown.
  7. Add the refried black beans and room temperature water to a small saucepan and cook over medium heat until your desired consistency is reached.
  8. Scramble the eggs in a medium pan over medium-low heat for 5 minutes, or until cooked through. Season with salt and pepper to taste.
  9. Divide the eggs, plantains, and tortillas between serving plates. Serve with sliced queso fresco, crema, Guatemalan bread, and coffee.
  10. Enjoy!

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