Dish of Chorizo, Potatoes & Eggs
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Chorizo, Potatoes & Eggs


Mexico
Serves:
Effort:
Sched:
DoAhead:  		 4 break
***
1 hr
Most		 A hearty and substantial scrambled egg breakfast that goes well served with a bottle of Mexican hot sauce on the side. You can make it in advance right up to stirring in the eggs.

12
1
8
1
1
6
8
1
1/2
1/2
----
ar
ar
oz
#
oz

#
oz

T
T
t
---

Chorizo (1)
Tomatoes
Bell Pepper
Jalapeño chili (2)  
Potatoes (3)
Onion, white
Eggs
Olive Oil
Salt
Pepper
--Garnish
Cilantro leaves
Onion chopped
Prep   -   (25 min)
  1. Cut CHORIZO from its casing and break into large chunks.
  2. Scald TOMATOES 1 minute in boiling water, peel and cut into large dice.
  3. Blast BELL PEPPER and JALAPEÑO black with your Kitchen Torch torch. Rub off the skins under running water.
  4. Dice Bell Pepper fairly large, Jalapeño quite small. Mix with Tomatoes.
  5. peel POTATOES and dice 1/2 to 3/4 inch.
  6. Chop ONION medium.
  7. Chop CILANTRO and more ONION for garnish. Keep separate or mix as you desire.
Run   -   (35 min)
  1. Beat EGGS lightly.
  2. Heat OIL in a non-stick Skillet (12 inch) Sauté pan (3-1/2 qt) pan or Wok and fry Chorizo until lightly browned, crumbling it into smaller chunks as it fries. Remove it from the pan leaving the oil.
  3. Adjust oil. If your chorizo has exuded a lot remove all but about 2 T. If there is little add Olive Oil to make about 2 T.
  4. Fry Onions until translucent, then stir in Potatoes. Fry stirring for at least 5 minutes.
  5. Stir in Tomato mix and cook, stirring often, until potatoes are tender enough but still intact. The mix should still be somewhat moist.
  6. Stir in Chorizo and then Eggs. Turn over a few times over moderate heat until eggs are set - do not overcook. Season to taste with Salt and Pepper.
  7. Serve garnished with Cilantro leaves and Chopped Onion.
NOTES:

  1. Chorizo:

      Use a good quality, preferably "store made", not factory made out of "salivary glands and lymph nodes". Philippine hot longaniza or Mexican longaniza will do fine too. For details see our Sausages page.

  2. Jalapeño Chili:

      One seeded Jalapeño is going to be so mild nobody below the 38th parallel would be able to detect it. Increase the dosage as your preference indicates. Of course, you could use other green chilis.

  3. Potatoes:

      I prefer red potatoes for this recipe because they cook faster than white (may not be valid in other countries).

  4. Peeling:

      Because the vegetables will be cooked for a fairly long time you'll get a more pleasant effect by minimizing tough skins floating around. In decreasing order of importance, Tomatoes (or use canned), Bell Pepper, Chili, Potatoes.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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