Tag Archives: chorizo

Chorizo & Sweet Potato Breakfast Tacos (w/ Lime Crema)

I grew up in a city where Breakfast Burritos was the quintessential  breakfast..Now here in Texas, it’s quite similar, but it’s Breakfast TACOS instead that reign supreme.  …I’m also totally ok with that!!

So below is a fantastic version of my own that has spice, sweetness, savoriness, tanginess..need I go on??  Also, if there are leftovers, than simply throw them in an airtight Tupperware and reheat for the next days breakfast..or dinner 😉

*Gluten Free as well.

The Starting Lineup

  • 1-2 links Mexican chorizo sausage, about 8oz
  • 1 large sweet potato, cubed
  • 1/2 tsp chili powder
  • 1/2 tsp cumin, divided
  • 1/4 tsp cayenne pepper 
  • Kosher salt & black pepper
  • 6 large eggs, plus a splash of milk
  • Corn tortillas
  • 2 Tbsp canola or vegetable oil

Garnish

  • 1/2 cup of sour cream w/ the juice of 1 lime
  • Queso Fresco cheese, crumbled
  • Cilantro
  • Salsa (red or green)
  • Jalapeño slices
  • Lime wedges 

Let’s begin!!  In a small bowl, mix together the sour cream, lime juice and a 1/4 tsp of cumin;  cover and refrigerate.

Next up, in a large skillet over medium heat, cook the chorizo until browned (7-8 minutes) and transfer to a paper towel lined dish with a slotted spoon.  Keep that slightly spicy chorizo grease in the pan please!!

 Now you will add the cubed sweet potatoes along with the chili powder, remaining cumin, cayenne powder and a pinch of salt & pepper to the same hot skillet and cook until the edges are crisp and the center is soft.

  

  While the sweet potatoes are doing their thing, whisk the eggs and milk together before pouring them into a buttered non-stick skillet.  Cook, stirring and folding occasionally, over medium heat.  Once the eggs are ALMOST done and set, fold in the cooked chorizo and set aside.

  

    *If you can really multitask, I like to warm my tortillas a bit first before adding all of the goodies 😉

 Finally!!!  On your (warmed) tortillas, fill with the slightly charred sweet potatoes followed by the chorizo & egg mix.  Top each taco with your lime crema, salsa, cilantro, cheese & Jalapeños!!  Enjoy!!!….if it’s Sunday brunch then serve with a cerveza! 😉

Chorizo & Cheddar Scalloped Potatoes

Just about everyone loves scalloped potatoes, but often times they can be a bit bland.  They could be lacking salt or just using a less flavored cheese, but this is sure to get you on all levels!

After watching one of my favorite shows recently (The Chew), they had a very similar recipe on and I just had to try and tweak it for myself.  Boy am I glad I did!  This hit all the right notes and it wasn’t too spicy AT All..just great, great flavor!  

The Starting Lineup

  • 3 large russet potatoes, thinly sliced (I use a mandolin..be careful)
  • 12oz chorizo, removed from casing and cooked
  • 2 1/2 cups cheddar cheese, shredded and divided, 1:1
  • 1 1/2 cups half & half
  • 4 Tbsp butter, divided 3:1
  • 3 Tbsp flour
  • 1 Tsp Louisiana style hot sauce
  • 1 Tbsp sour cream
  • Pinch each of salt, pepper & nutmeg      

Preheat the oven to 350 degrees and grease a 2-quart casserole dish with 1 Tbsp of the butter (bottom & sides). *You may not need an entire Tbsp, but better to have easier cleanup than slaving away…

In a skillet, cook the chorizo over medium heat until browned, about 10-12 minutes.  Remove the meat to a paper towel lined bowl or plate to drain. 

   Next, in a different saucepan over medium heat, melt the remaining 3 Tbsp butter.  Once melted, whisk in the 3 Tbsp of flour, followed by slowly whisking in the half & half until it is no longer lumpy, but smooth. 

 Next add in the salt, pepper, nutmeg & hot sauce while reducing the heat to low.  Stir in 1 cup of the cheddar cheese and the Tbsp of sour cream.  Once combined remove from heat. 

     With the buttered casserole dish ready to go, place 2-3 layers of potato slices down (overlapping just slightly).  Next add 1/2 off the cooked and drained chorizo along with a 1/2 cup of the cheddar cheese and one-half of the cheese sauce overtop.  Repeat these layers once more, while reserving about 1/2 cup of the shredded cheese. 

     We’ll now place this casserole into the oven (uncovered) for about 45 minutes.  Once time is done, sprinkle the remaining 1/2 cup of cheddar cheese overtop and bake for another 10-15 minutes till bubbly.

Remove from the oven and let rest for 10 minutes. 

 I like to serve ours as a side to a whole roasted chicken or ham alongside fresh grilled veggies!  Enjoy!!

Chorizo Burgers

We just spent a great holiday weekend with our friends and family at our home on the lake..Heck!!  Even my husband was off for an entire 2 1/2 days in a row (that’s RARE for a railroader anytime, let alone a holiday weekend)!!

Naturally everyone gets a bit hungry after a few boat trips, brews and games of cornhole….and naturally, again, I like my food with a bit of heat to it!  So after scoring a deal at our local butcher on ground beef (love those fellas), I figured that good old fashioned burgers were in order!!  Ok..maybe “old fashioned” burgers WITH a twist!  It is me afterall….

The Starting Lineup

  • 2lbs ground chuck
  • 1lb Mexican chorizo (at least 12oz)
  • Kosher salt & pepper
  • Mexican bakery rolls (telera, bolillos)

Garnish

  • Roasted poblanos
  • Guacamole
  • Red onion, sliced
  • Tomato, sliced
  • 1 cup mayonnaise
  • Chipotle in Adobo (2 minced chipotles + 1 Tbsp adobo sauce)
  • Pepper Jack cheese, sliced    

When making these juicy and a lil bit spicy burgers, I like to start by making the Chipotle Mayo and getting the toppings ready.  If you’re making this for a get-together, it’s great to have everything ready so you can enjoy your company longer! 

The mayo is super simple at just two ingredients, but gives big impact to the finished burgers flavor!  In a small dish, simply add in the mayonnaise along with the minced hot peppers and sauce.  Stir to combine, cover with Saran wrap and place in the fridge till food time!  Next, we’ll give those veggies and cheese some attention.  Rinse and pat dry the vegetables and slice away…oh, the cheese too!  Place these in ziploc baggies in your fridge as well. *I like to loosely wrap my tomato slices in a paper towel before putting it in the baggy.  This absorbs some of the moisture..trust me, these burgers are juicy enough! 

     Now that the condiments are done we’ll mix this easy meat blend!  Just as simple as the Chipotle Mayo was to make, in a large bowl combine the chorizo with the ground chuck with your hands *Natures BEST kitchen tool!  Next shape into patties that are slightly larger than your rolls/buns *All burgers shrink just a bit once they’re on the heat source and you do NOT want hockey pucks! 😉  Place your patties onto a platter and liberally season each side with kosher salt & pepper.  That’s it!  No need for any random spice you find in your pantry please….A. you want to taste these delicious flavors and B. it will help create a nice crust.  Cover your platter with more Saran wrap and keep in the refridgerator until it’s time to eat! 

   *…Meanwhile your grill is getting ready…or hot skillet..so take the burgers out of the fridge to get to temp so they cook more evenly (about 20-30 minutes).

Ok, now cook these guys!  Normally, I like my burger on the rare’r side, but these have pork in them.  I’d say depending on your heat level (our grill at med-high) we grill them about 5-6 minutes per side, and remember to top with a couple slices of that cheese with a kick to it!  When finished, remove to a CLEAN platter and get ready to assemble!  *Cover with foil to keep warm if needed.
When everyone is drooling you know it’s time to get these Chorizo Burgers ready!  Cut your rolls in half horizontally (if needed..you’re welcome to toast them too) and spread a good amount of the Chipotle Mayo on the bottom half.  Next, place your Chorizo Burger with the melted pepper jack cheese on the bottom, followed by the roasted poblano, red onion & tomato slices.  Finally, give a good schmear of guacamole onto the top bun half and place onto your buger/veggies.   

 Grab a napkin or three because this is one seriously juicy and good-messy burger!!

Chorizo & Chilé Potato Empanadas 

I woke up this morning craving a fat burrito…but, I did not have any tortillas on hand.  Yes, yes, I could of made those but I figured why not change it up!  So today we did just that and tried our hand (& tastebuds) out on empanadas!!  I had all of the perfect savory fillings on hand, however, if you have some fruit or chocolate, these would be excellent on the sweet side!

Do not let the name fool you, this is an EASY dough friends!  Very little proofing time, not sticky & easy to roll out.  I may just try this out for a pie crust too, without the chili powder of course 😉

The Starting Lineup

DOUGH

  • 3 cups flour
  • 1 1/2 sticks butter, cubed & chilled
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 6 Tbsp water
  • 1 egg

Filling

  • 2 1/2 cups potatoes, cubed & roasted 
  • 1 package Mexican chorizo, cooked
  • 1 can pinto/borracho beans
  • 1/2 cup of hatch green chili pesto (or your preference)
  • Eggwash (1 egg, 1 Tbsp water)
  • EVOO   

Preheat the oven to 425 degrees.  Wash and cut your potatoes into small cubes.  Transfer to a bowl and add about 4 Tbsp of the green chile pesto, a drizzle of EVOO.  Toss to coat.  Pour onto a non stick baking sheet (or lined with parchment) and set aside.

  

 

We’re now on to the empanada dough!  With your food processor, add in the flour, salt & chili powder. 

 

Next, add in 1 egg and the chilled, cubed butter.  Pulse until it forms a crumbly dough, about 1 minute. 

  

 

Remove the dough from the food processor and form into a ball (no extra flour needed).  Slightly flatten the dough ball and place in a Saran Wrap covered bowl.  Keep the dough in the fridge to chill for about 30 minutes.  Here is where you’ll finish up the fillings! 

 

By now the oven should be preheated and you can add in the dressed potatoes to roast.

Also start cooking your chorizo according to manufacturers directions, once finished transfer to a papertowel lined dish to soak up that grease. *I also will slightly heat up the beans. 


Once the beans, chorizo & potatoes are cooked through, remove from heat.  You do not want these too warm when assembling in the raw dough.  *Also, if you have any extra green chile pesto, add to the cooked potatoes.
We’ll now finish that dough!!  Drop the oven down to 400 degrees and line two baking sheets with parchment paper.

Remove the dough from the refrigerator and divide into two equal pieces.

Roll each section out to about 1/4″ thick. 

 

With an upside down bowl (or anything of your choosing) place onto the dough to create circular cutouts.  This made 8 of decent size.

   

One by one, transfer the dough to the lined baking sheet and begin to fill!

Start with a small scoop of potatoes, followed by chorizo and then the beans on one half of the dough.  Carefully fold the other half of the dough over and pinch the edges shut.   

 

These can either directly go into the 400 degree oven or you can chill in the fridge for 30 minutes before hand (allows flavors to meld and dough holds up even better).

BUT before you transfer to the oven, brush the tops with a bit of egg wash.  This will help create that crunchy, golden brown crust!

Bake these for about 20-25 minutes, till a beautiful crust forms!  Allow to rest for 5 minutes…they’ll still be smoldering hot! 

 

Serve with a dallop of sour cream, a drizzle of chile pesto, spicy salsa or all of the above! 

 

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