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wessongroup
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Baja breakfest of Chorizo, Potatoes and Eggs
This something my wife's family has made for years and I found to be one of my favorites for breakfast, lunch and dinner.. But it's usually made for
breakfast at our place..
Ingredients
4-6 medium potatoes, peeled, chopped into cubes (parboil or frozen to save time)
8 ounces chorizo sausage (add or subtract to taste)
6 eggs (scrambled in a bowl)
Directions
1-Cook your chopped potatoes in a 12” frying pan.
2-Saute chorizo in a saucepan by it’s self, while the potatoes finish cooking.
3-Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
4-Mix the chorizo completely into your cooked potatoes.
5-Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
6-Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
7-If your crowd is really big eaters, add Spanish rice and refried beans, and of don't forget the chili peppers --
I used to make this on camping trips, was something to watch's peoples reaction to the aroma floating around in the campgrounds.... put out some
Menedo with onions, cilantro, oregano and you have a very tasty meal no matter where you are, enjoy.
I'm sure there are a few out there who have had this before... but, for those who have not... enjoy
[Edited on 10-5-2009 by wessongroup]
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noproblemo2
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Sounds great, can't wait to try it!!!!
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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they sell a vegetarian chorizo that I think is even better tasting than the regular stuff...try it!
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BajaGeoff
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By chance do you deliver wessongroup? That looks and sounds amazing!
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wessongroup
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We just got back from Ensenada, got groceries, which included, you guessed it... more chorizo, it's the same brand my wife buys up in the States...
As for changing the recipe, I stay out of my wife's area of work... to many cook's in the kitchen, in HER kitchen is doomed to failure or worse.. I
will pass on the recommendation for the vegetarian chorizo, I'm pretty open to changes in the recipes, but then I'm not cooking.. So I just keep
quite, until I'm asked if I would like some more....
Hope all find it a good meal..
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JESSE
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My favorite breakfast, i just add a touch of mayo to the tortilla and a big glass of milk.
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Bajahowodd
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Jesse, you seem to be a dairy man. Breakfast needs coffee. Also, instead of mayo, non-fat greek yogurt works wonders.
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msteve1014
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Potatoes fried in chorizo is THE BEST, but I like my eggs over easy, on the side, please.
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dtbushpilot
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I'm having a hard time wrapping my brain around "veggie chorizo".....that's just not natural. .....dt
"Life is tough".....It's even tougher if you're stupid.....
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JESSE
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| Quote: | Originally posted by Bajahowodd
Jesse, you seem to be a dairy man. Breakfast needs coffee. Also, instead of mayo, non-fat greek yogurt works wonders. |
Somethings, even the best chefs can't beat mamas recipes.
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Bajahowodd
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I get it. The ultimate comfort food.
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BajaGeoff
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Soyrizo!
Most imitation meat is terrible but Soyrizo is excellent. Even the most astute chorizo fanatic probably could not tell the difference. I highly
recommend it.
[Edited on 10-5-2009 by BajaGeoff]
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BajaGringo
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Great recipe I have used for a long time. I add chopped onions into the pan with the chorizo and then some shredded monterrey and cheddar cheese
before folding it all up into a large flour tortilla hot off the comal.
My favorite breakfast burrito...
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805gregg
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Just don't read the ingredents on the chorizo package.
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k-rico
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| Quote: | Originally posted by 805gregg
Just don't read the ingredents on the chorizo package. |
I did that once on a package I bought in the states. Salivary glands was the top ingredient. Yum!
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lingililingili
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We had chorizo con huevos often growing up, but we always had it on January 1st and we always said "Chorizo con Huevos, Feliz Ano Nuevo"! Still say
that on January 1st even if we're having pancakes, the saying kinda stuck with us!
•Life is just one damned thing after another
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monoloco
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There is a guy in Pescadero that makes killer chorizo. After we get it home we hang it in the palapa and let it dry for a week or two. It has got to
be one of the best things ever.
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wessongroup
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Pescadero ? In CA ?
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Bajahowodd
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I'm thinking Pescadero, South of Todos Santos.
Getting back to chorizo and the soy product, It's always annoyed me that so many sausages, which are basically distinguished from hot dogs by the
spices in them, continue to contain heavy amounts of sodium. Some of us have to be careful about sodium intake. I personally use a host of spices when
cooking, and just stay away from salt. It's just no necessary when one uses a host of other spices. My guess is that food processors use salt as a
cheap way to boost flavor.
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Gypsy Jan
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Home Made Mexican Chorizo
Diana Kennedy's Recipe from one of her first books, given to me by a friend.
"Diana Kennedy's Chorizos Méxicanos" (makes the equivalent of 21-24 links or one large “log if you don't want to bother stuffing them into links).
2 pounds pork tenderloin*
½ pound pork fat*
5 chiles ancho
2 chiles pasilla**
½ teaspoon coriander seeds, toasted
3 whole cloves
½ teaspoon peppercorns
½ teaspoon Mexican oregano
1/8 teaspoon cumin seeds
4 cloves garlic, peeled and crushed
2 tablespoons sweet paprika
2½ teaspoons salt
2/3 cup mild white vinegar
2 ounces vodka (That's right, vodka--not tequila!)
Finely grind (or chop) the pork and the pork fat.
Toast the chiles well. Turn them every now and then to prevent burning. While they're warm and still pliable, slit them open and remove and discard
the seeds and the veins. (The toasted chiles become quite brittle as they cool off.)
Grind all the chiles and the spices together (easiest way is to use a blender).
Mix the ground spices and chiles with the rest of the ingredients.
In a large bowl thoroughly mix the pork and everything else (the spice rub) with your hands (your hands will wind up being very yellow and greasy).
Cover the bowl and let the chorizo mix season in the refrigerator for 3 days, stirring/mixing the chorizo thoroughly at least once a day.
After 3 days, fry a little bit of the chorizo to check to see if it has enough salt and seasoning.
If stuffing the chorizo mix, prick the resulting links all over to allow moisture to drip out. Hang the link "chain" in a cool, airy place for three
days. (The chorizo links should be about 1 inch thick and 3 or so inches in length.) Store the links in the refrigerator or freeze them.
If not stuffing the chorizo mixture into links, manually shape it into a "log," tightly wrap it in wax paper (or plastic wrap) and store it in the
refrigerator or freeze it. (I HIGHLY recommend this option.)
To cook the links, skin and crumble them and cook in a frying pan over low heat for about ten minutes until they are cooked through and the fat has
rendered out. Stir the chorizo from time to time as it cooks.
To cook the "log," slice off the amount you want to use and cook it using the directions in the step above.
*DK recommends using pork tenderloin because, well, it's very tender. And the chorizo is cooked very briefly; using a cheaper cut of pork may mean you
wind up with tough, hard to digest sausage. And the pork fat is necessary because pork tenderloin is very lean. Without the addition of pork fat the
meat would be dried out when cooked. Sausages should be tender and juicy.
** Chile pasilla is a long (6 inches mas o menos), slender, dark brownish/black dried chile (a dried chile chilaca). Its name can vary from region to
region in Mexico and the US southwest. I don't know what it's called in Mazatlán. It's sometimes called chile negro. In my neck of the woods (SF Bay
Area) Mexican tiendas usually correctly call a pasilla a pasilla. In Baja California, New Mexico, and in the Oaxaca area a very different chile is
sold as chile pasilla.
"I hope you'll try to make it; you'll like it and will know immediately that it's "the real thing."
GJ's ENDNOTE: Yes I did and yes, it is wonderful!
“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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