Ab Fab chorizo frittata
All the commercial wet Mexican chorizos in Baja that I have tried have not impressed me. Too much vinegar, too much something, something, couldn't
put my finger on it.
In Rick Bayless' recent show on PBS, he highlighted the grill restaurants of DF (Mexico City, natch) and highlighted chorizo and cheese cooked
separately and then mixed.
Well, that got me to thinking.
Take eight ounces of chorizo (Burr). Cook over medium low heat and reserve.
Pour the chorizo liquid back into the pan and then add
leftover baked potatos, saute until browned.
Also, separately saute mushrooms (white, but field would be much better) with white onions and garlic. Cook over medium heat until the onions are
ansparent.
Grate a medium hard cheese, preferably Noche Buena Manchego.
Mix up 4-6 eggs in a bowl, preferably Bachoco brown.
Add the chorizo back into the pan (large). stir, pour eggs over, add cheese on top. Cook until the bottom sets and then put in oven and broil until
the top browns.
This dish is heaven on earth. Good right out of the oven, good after sitting on the counter for a time, and still good when you wake up at *odark
thirty* hungry and pull it out cold from the fridge.
[Edited on 10-15-2005 by Gypsy Jan]
[Edited on 10-16-2005 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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