Posts Tagged ‘Mexican’

Spicy Breakfast Potatoes w/ Chorizo and Egg

While laying in bed last night I was thinking that a huge breakfast sounded incredible.  I went to the grocery store yesterday and stocked up on a lot of my favorites, so my options were open.  Well this morning when I woke up, I woke up with Mexican themed breakfast on my mind.  When I think of Mexican themed breakfast, I turn for the chorizo.  So this recipe is called Spicy Breakfast Potatoes w/ Chorizo and Egg

Ingredients

Chorizo

Eggs

New Potatoes/Yukon Gold Potatoes

Garlic

Onion

Fresh Jalapeno

Salt Pepper

Avacado

Sour Cream/Greek Yogurt

Bring water to a boil and boil your favorite potato until it is about 3/4 done cooking.  This will vary depending on the size of the potato.  A good trick is to pre-boil some potatoes and put them in the fridge, so you will have some available at all times.  Whether you pre-boil them or boil them that day, cube the potatoes to a size of your liking.

In a skillet (cast iron if you have it), brown your favorite style of chorizo sausage.  I like spicy foods, so I go with hot chorizo.  When sausage is done cooking, strain to a bowl and set to the side.  Leave the sausage drippings in the pan, as we will be using this instead of oil to cook with.  In this skillet, add diced onion, fresh jalapeno, and garlic.  Let this simmer on medium heat until the onion starts to carmelize.  Add potatoes to the mixture and lightly toss in with the onion/garlic/jalapeno.  (These potatoes are tender, and you dont want to lose integrity of potatoes).  Once they are coated, let them cook for a while.  We want that nice crust on these potatoes.  After a good 10 minutes, check to make sure they are carmelizing, and fold over to get that crust on the other side.  Add Salt and Pepper to you liking.

In a side skillet, cook some eggs to sunny side up.  Once finished set to the side and now it is time to start assembling breakfast

Start with a bed of the potatoes, top with 2-3 sunny side up eggs, then sprinkle with the cooked chorizo, then your favorite cheese.  I have found that queso fresco or goat cheese are really good on a dish like this.  I also like to top this with a few slices of avacado, and a small dab of sour cream or greek yogurt.  I can promise you this dish packs a huge punch of flavor that will start any weekend day off great.  Enjoy

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Easy Chicken Enchiladas

We couldn't wait to take a photo before digging right in... YUM!

At the end of the day, I found myself sitting at my desk, thinking that I really need is a good comforting home cooked meal.

I told myself that I was going to cook the first thing that popped in my head, and that turned out to be Chicken Enchiladas.  This dish is so simple to make that I call them my Easy Chicken Enchiladas.

Ingredients:

Diced Bell Peppers

Small Diced Onion

Garlic

Tomato

Chicken Broth

Rice

Chicken

Mozzerella Cheese

Las Palmas Green Enchilada Sauce

Mission Flour Tortillas

First, Dice your favorite Bell Peppers, Onion, Garlic, and Tomato and set aside.  In a side pot, boil some of your favorite pieces of Chicken.  I used Boneless Chicken Breasts.  Boil until they are cooked through and give them a rough chop.  Add them to the Peppper/Onion/Tomato/Garlic bowl you already have ready.  In another side pan boil a couple cups of Chicken Broth and add minute Rice to this until complete.

Now it is time to assemble.   Take your Tortilla, add a small amount of Cheese, then Rice, then Chicken/Vegetable mixture, then pour some enchilada sauce over the top and finish off with Cheese.  Roll into a wrap and put into lasagna pan.  Repeat this process until all of your ingredients are gone.  When you are finished with this step, pour the remainder of your Las Palmas Green Enchilada Sauce over the top of the finished Enchiladas, and finish off with lots of Cheese.

Now Bake for 30 mins of 400!  They will turn out perfect and make GREAT leftovers!  Enjoy.

Juevos Con Chorizo

Last night, we had dinner with my in-laws.  I had to share this recipe that we all enjoyed – a Mexican dish, could be served for any meal.  This dish was shared with me by Karl Ahlrichs, a great local chef.

Ingredients

Chorizo Sausage, Eggs, Shredded Cheese (I recommend Queso Fresco or Sharp Cheddar), Avacado, Salsa, Mushrooms, Frozen Peas, Sour Cream, Tostada Shells

Saute Chorizo, Mushroom and Peas in Saute Pan over Medium High heat.  Then cook a few fried eggs in another pan.  Once eggs and Chorizo mixture are ready, it is time to start assembling.

Start with a Tostada shell (warmed up if you like), then add the Fried Egg, next add some of the Chorizo mixture, followed by Shredded Cheese, Salsa, Avacado, and Sour Cream.  Once complete try not to eat more than 3……..I couldn’t!

Juevos Con Chorizo