Recipe: Papas con Chorizo

Mexican breakfast for supper: Potatoes & Sausage

And, okay, we used homemade andouille, not chorizo. AND I NOTE that you folks out there tracking my blog should surely have done me the courtesy of updating my spell checker by now. I mean, look. If you want this to be a two way street-- you invade my privacy & I get something back in return-- you could at least do me the courtesy of conveying to Google that the words "andouille" and "chorizo" should not have red squiggly lines under them. 

What am I paying you for?

Here's what Mr. Big Food has to say about the recipe for potatoes and sausage... .

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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.

Recipe: Heuvos Rancheros

Mexican breakfast for supper

Before the huevos were topped with cheese and broiled for 1-2 minutes.

From whatever cook book Mr. Big Food got this recipe... .

““Way’ bhoas” is Spanish for eggs.”

HUEVOS RANCHEROS

Serves 6

2 Tbsp oil, maybe more, plus an additional 1 Tbsp

6 tortillas

½ C onion, chopped

1 clove garlic, minced

3 large tomatoes, peeled, cored, chopped

4 oz chopped green chilies

¼ tsp salt, plus a little more for sprinkling cooking eggs

6 eggs

Pepper

1 Tbsp water

1 C (4 oz) shredded Monterey Jack cheese (or use Pepper Jack for a spicier dish)

Heat 2 Tbsp oil in small skillet. Dip tortillas in oil for about 5 seconds on each side, or until limp. Line a 10x6x2 inch baking dish with tortillas and keep warm. In same skillet cook onions and garlic until tender but not browned (adding more oil if necessary). Stir in tomatoes, green chilies, and ¼ tso salt, and simmer uncovered for 10 minutes, Spoon sauce over tortillas in baking dish. Preheat broiler. Heat the remaining 1 Tbsp oil in a large skillet. Break eggs carefully into skillet, and sprinkle with a little salt and pepper, When egg whites are set and edges cooked add water, cover skillet, and cook eggs to desired doneness. Using a slotted spoon, carefully arrange eggs over sauce in baking dish. Sprinkle with cheese. Place dish under broiler for 1 to 2 minutes to melt cheese. Serve immediately.