Chorizopotatoesandeggs Recipes

CHORIZO, POTATO, AND EGG TACOS

Steps:

• Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
• Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO

Steps:

• For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
• For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.

POTATO AND CHORIZO ENCHILADAS

Steps:

• For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
• For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
• Preheat the oven to 375 degrees F.
• Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
• In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
• Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
• While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
• Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

POTATO, CHORIZO, AND EGG SANDWICHES

Steps:

• Preheat oven to 375°F. Stir together mayonnaise, Peppadews, and 2 tablespoons scallions; season with salt and pepper. In a medium nonstick skillet, bring 3 tablespoons oil, potatoes, and 1 cup water to a boil over medium heat; season. Boil, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Add remaining scallions and chorizo. Cook, stirring, until scallions are soft, 1 minute. Whisk eggs in a large heatproof bowl; stir in potato mixture to combine. Season with salt and pepper.
• Heat remaining 2 tablespoons oil in clean skillet over medium-high. Add egg mixture; cook, stirring to develop curds, 1 minute. Transfer to oven; bake until just set, 10 to 13 minutes. Let cool 10 minutes. Run a rubber spatula around edges; slide onto a cutting board. Slice and serve on rolls, with mayo mixture and arugula.

CHORIZO, POTATOES AND EGGS

Steps:

• Cook your chopped potatoes in a 12" frying pan.
• Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
• Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
• Mix the chorizo completely into your cooked potatoes.
• Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
• Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
• If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

SPANISH EGGS WITH CHORIZO & PEPPERS

Steps:

• Steam the potatoes for 15-20 mins or until cooked.
• Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
• Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
• Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.