Mexican breakfast for supper: Potatoes & Sausage |
What am I paying you for?
Here's what Mr. Big Food has to say about the recipe for potatoes and sausage... .
~~
I adapted this one from a Sunset Magazine cook book
on Mexican Cookery, probably published in the late 1970s. See the ways to use
it for breakfasts below the recipe. For most interesting results, use your own
home-made chili powders (see the Basics section). And while you’re at it, grind
your own meat.
CHORIZO I
2 large garlic cloves, peeled
2 tsp salt
4 Tbsp pasilla (or any other mild)
chili powder (preferably Pure—see instructions in Basics section)
6 tsp New Mexico (or other hot) chili powder (preferably
Pure—see instructions in Basics section)
1 tsp dried oregano
4 Tbsp apple cider vinegar
2 Tbsp water
2 pounds boneless ground pork
In a small bowl, mash garlic and salt to make a paste. Add
chili powders. Crush oregano and add to paste with vinegar and water. Add
garlic mixture to pork, mixing well. Store in a freezer bag for at least
twenty-four hours to blend flavors.
HUEVOS Y CHORIZO
Fry off chorizo in a pan and add scrambled eggs. (Add extra
butter if needed.) Cook, stirring, until eggs are set and dry. Top with
shredded cheese. Serve with toast or flour tortillas (warmed).
PAPAS Y CHORIZO
Fry off grated potatoes in oil until beginning to brown. Add
chorizo and fry until sausage is done.
HUEVOS, PAPAS Y CHORIZO
Fix as for Papas y Chorizo. When nearly done, form pockets
in the potato-sausage mixture. Crack eggs into pockets, cover, and continue
cooking until eggs are firm throughout.
No comments:
Post a Comment
Be nice. Nothing inappropriate, please.