Tag Archives: Mexican Chorizo

My Favorite Mexican Desayuno~Breakfast~Brunch

Some traditional and some not so traditional Mexican foods I enjoy preparing for breakfast or brunch on  Sunday. With a little planning and alot more time, my favorites would have to be a big bowl of pozole or menudo. But those I only prepare now and then or for special days.  As I look as these recipes, I realize that you could really enjoy them anytime of the day  and not just for breakfast. And you certainly don’t have to wait until Sunday to prepare any of these tasty recipes.

 

Huevos Rancheros with Steak

Huevos Rancheros with Steak

2 eggs
1 tablespoon unsalted butter
salt and pepper to taste
2 baked  corn tostadas
1/3 cup refried beans
4 oz. of thinly sliced (cooked) carne asada or sliced steak
1/3 cup or more salsa verde, warmed
1/3 cup or more red salsa de mesa, warmed
Diced chile peppers, optional

Directions

1. Heat butter in skillet to medium heat. Add eggs to skillet. Season lightly with salt and pepper. Cook until whites of eggs are set. I like my eggs runny, but you could cook them longer for a more firm egg yolk.

2. Place two corn tostadas onto serving plate. Add salsa verde to tostadas. Lay sliced steak on  top then slide eggs on top of the steak. Top with red salsa de mesa and diced chiles. Serve with warm tortillas.

* I did not mention refried beans, but you could add some to the tostadas before topping with salsa.

Huevos Rancheros with Steak

**Got to the end of blog post to find the links to recipes for both salsa de mesa and salsa verde. To prepare baked tostadas, brush corn tortillas on both sides with oil. Sprinkle with salt and bake in preheated 395 degree oven for 17 to 19 minutes, turning halway through cooking time.

 

Grilled Skirt Steak. Click onto picture to see full recipe.

 Grilled Skirt Steak

 

Chimichurri Cheese Omelette with Pico de Gallo. Although this is not a traditional Mexican breakfast, I serve it with warm tortillas. A gourmet wat to serve up breakfast tacos. 

Cheese Omelet with Chimichurri and  Pico de Gallo**Go to the end of the blog post to find link for Chimichurri recipe

Olive oil
1 serrano pepper, minced
2 tablespoons sweet or red onion, diced
salt and pepper to taste
1/2 tablespoon unsalted butter
3 large eggs
1 full tablespoon chimichurri
Spash of milk
1 to 2 oz of muenster cheese
Chunky pico de gallo or your favorite salsa

Cheese Omelet with Chimichurri and Pico de GalloPico de Gallo for one. One large roma tomato, diced. One serrano pepper, minced. One green onion, sliced. 1 -2 tablespoons cilantro, 1 tablespoon lime juice. Salt and pepper to taste.

Directions

1. Heat 8 inch nonstick pan to medium heat. Add 1/2 tablespoon of olive oil, serrano and onions. Season lightly with salt and pepper and saute for 5 minutes.

2. Whisk eggs with chimichurri and milk. Set aside. Add 1/2 tablespoon unsalted butter to pan. Once is melts, pour in the egg mixture and let it cook for 30 seconds.

3. Using a silicone spatula, move the eggs gently in and around the center without breaking them up too much. After a few minutes when eggs are mostly set, add some cheese down the center of eggs. Use the spatula to fold in the sides. Cover pan and let steam for a minute. Slide onto serving plate and garnish with salsa. Serve with crsusty bread.

 

Breakfast Empanadas ~Chorizo con Huevo

Breakfast Empanadas

For Chorizo con Huevo
Olive oil
1/3 cup white onion, diced
1 jalapeño or serrano, minced
1/2 cup uncooked mexican chorizo
6 large eggs

Chorizo con HuevoMy absolute favorite way to enjoy Chorizo con Huevo is with freshly rolled flour tortillas!!!


Basic Empanada Dough
3 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pork lard or vegetable shortening
2 large eggs
1/2 cup milk

You will also need
2 cups shredded cheese, monterey jack, chihuahua or asadero

Chorizo con Huevo

Directions

1. Preheat 2 tablespoons of olive oil to medium heat in a large skillet. Add the onions and jalapeño and saute for 5 minutes.Turn up the heat slightly and cook the chorizo another 5 to 6 minutes. Use a wooden spoon to crumble the chorizo as it cooks.

2. In a separate bowl, whisk the eggs together with 1/4 cup of milk or cream. Season lightly with salt and pepper. Pour into skillet with chorizo. Turn heat down and continue to cook, moving gently with spatula until eggs are set. Set aside.

3. For Dough: In a large bowl, sift all of the dry ingredients in a large bowl. Using your hand or a pastry cutter, cut the lard in until it broken down, set aside.

4. Whisk the eggs and milk together and gradually add them into the dry ingredients until dough forms. Transfer to a lightly floured surface and knesd for 5 to 6 minutes, adding a little more flour to make a soft dough. Cover and chill for one hour. This dough will make 15 large empanadas or 30 small empanadas.

5. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. On a lighlty floured suface, roll out dough balls to about 6 inches in diameter. Fill one hal with chorizo/egg mix, top with a little shredded cheese. Fold over and seal with a fork or pinch and roll up to seal. Transfer to baking sheets. Brush with milk or eggwash. Bake for 25 to 30 minutes. Finish under the broiler for a minute to brown the tops of the empanadas.

Tip~ For eggwash, simply whisk 1 egg with a splash of water. Towards the end of baking I like to broil the empanadas for a minute  or less to brown the crust even more.

Breakfast Empanadas

 

Salsa de Mesa . Click onto picture for full recipe. Either salsa recipe can be prepared with chile serrano or jalapeño instead of chile de arbol, if you prefer. Adjust to your heat level.

Salsa de Mesa con Chile de Arbol

 

Salsa Verde. Click onto picture for full recipe.

Salsa Verde con Chile de Arbol

 

 

Chimichurri. Click onto picture to see full recipe.

Chimichurri

 

Sopes de Chorizo con Papa (Potato and Mexican Chorizo Sopes)

Sopes are just one of the many delicious recipes that can be prepared using masa harina, an instant corn dough.  I keep several bags of masa harina in my pantry as one of my staple ingredients. Besides sopes, masa harina is key to preparing corn tortillas, tamales and gorditas when the craving strikes. I store the masa harina in the refrigerator to ensure a stable shelf life until I am ready to use it. It’s gluten free and a great and delicious alternative to all purpose flour as a coating or thickener.   There are a few different brands of masa harina available, but the most poular is the Maseca brand. Prepare a batch of sope shells ahead of time. This way you will be ready for a quick lunch, dinner or snack by adding your favorite meat or vegetarian toppings .  

Sopes de Chorizo con Papa

Sopes de Chorizo con Papa

Ingredients

For Sopes
1 cup warm water
1/2 teaspoon salt
1 1/3 cups masa harina corn flour
4 tablespoons olive oil

For Filling
Olive oil
1 medium russet potato, washed
7 ounces beef or pork Mexican chorizo
1/3 cup onion, diced
1 serrano pepper, minced
1 roma tomato, diced
salt and pepper to taste

You will also need
1 cup refried beans, pinto or black beans
1 cup  your favorite homemade salsa 
1/3 cup finely diced white onion
1/4 cup finely chopped cilantro
1/3 cup queso cotija or fresco, crumbled
lime wedges

Sopes

I don't have  a paper towel here, but you should use one to keep from burning your fingers. it's much easier to shape the sope while it's still hot.
I don’t have a paper towel here, but you should use one to keep from burning your fingers. it’s much easier to shape the sope while it’s still hot.

Directions

1. In a bowl, add the warm water and salt. Stir to dissolve salt. Gradually add in the masa harina until dough forms. If it feels too sticky, add 1 more tablespoon of masa harina. Divide into 6 equal pieces, roll into a ball. Transfer to a plate, cover and set aside.

2. In a small skillet, add the mexican chorizo and heat to medium. Cook for 6 to 8 minutes, using a wooden spoon to crumble into pieces. When done, transfer to a plate lined with paper towels to remove excess grease. Set aside.

3 .Preheat a large skillet or comal to medium heat for 5 minutes. Line a tortilla press with plastic. Add a masa ball in between plastic in press. Press gently to form a thick looking tortilla. Transfer to the hot comal/skillet. Cook for about 1 minutes per side. Turn a third time and sope should slightly puff up. As soon as it does, transfer it to a plate. Using a paper towel so you don’t burn your fingers, pinch the edges up to form the sope, then pinch the sope in the center as well, set aside. Repeat with the remaining sopes until done.

4. Preheat 2 tablespoons of olive oil to medium heat for a few minutes. While the oil heats, slice the washed potatoes into 1/2 inch cubed pieces. Transfer to large skillet. Season lightly with salt and pepper, cover and cook for 15 to 18 minutes, stirring now and then. When potatoes are fork tender, add the onions and serrano and cook for 3 minutes. Add the tomato and chorizo from plate . Stir well to combine, cover and remove from heat.

5. If you wanted to you could serve your sopes as is, but it is more traditional to fry them in some shallow oil just until they get crisp and golden. All you really need is about 4 more tablespoons of oil if you did not want to deep fry them. To serve, add beans to the bottom of each sope, then potato/chorizo mixture. Garnish with salsa, onions, cilantro, crumbled cheese and fresh lime. Yields 6 sopes.

Sopes de Chorizo con Papa

Tips~ I prepare a double batch and keep the sope shells in an airtight container in the refrigerator. When I want a quick meal, I crisp and warm the sope shell in a little olive oil and top it with my favorite ingredients. 

Sopes de Chorizo con Papa

Nopalitos con Chorizo en Salsa de Chipotle (Cactus and Mexican Chorizo)

Nopalitos con Chorizo en Salsa de Chipotle is one of those recipes that can be served in a variety of ways. For breakfast, lunch or dinner, it is fairly inexpensive to prepare and can be prepared quickly. When fresh nopales are not available, the next best thing for me, is Doña Maria brand nopalitos in a jar. They are readily available in many stores and are much easier to find than a good  store bought corn tortilla, lol! I am not sure how they decide what each store will carry when it come to latin or hispanic foods, but where I live most people have never tried nopales. Most often nopal recipes are prepared during the time of lent when meatless meals are a way of life. In a simple salsa, with potatoes or with queso panela, they are a delicious meal to prepare anytime. Once drained and rinsed you can add them to your favorite salad, salsa recipe, soups, stews, chili or for scrambled eggs for breakfast tacos. They are mild in flavor, tender and a good source of fiber. 

Nopalitos con Chorizo en Salsa de Chipotle
Nopalitos con Chorizo en Salsa de Chipotle

Ingredients

1 dried chipotle
2 to 3 chile de arbol
1 jalapeño, sliced
1 to 2 cloves garlic
3 roma tomatoes
Olive oil
1/3 to 1/2 cup water
1 teaspoon chicken bouillon granules

*If you can’t frind the dried chipotles, you can add 2 chipotles in adobo when you are ready to blend all of the ingredients

1 cup uncooked mexican chorizo
1 cup thinly sliced white onion
1 jar of Doña Maria nopales (30 oz.), drained and rinsed
Salt and fresh cracked pepper to taste

I often used this cooking method to prepare a salsa that has dried peppers in the ingredients. Adds a slightly roasted flavor and is great for small quantities.
I often used this cooking method to prepare a salsa that has dried peppers in the ingredients. Adds a slightly roasted flavor and is great for small quantities.
Salsa de Chipotle before adding to the nopales and chorizo
Salsa de Chipotle before adding to the nopales and chorizo
The nopales Doña Maria are a great way to enjoy all of my favorite nopal recipes. Convenient!
The nopales Doña Maria are a great way to enjoy all of my favorite nopal recipes. Convenient!
These nopalitos are great for tacos, enchiladas or simply served over rice
These nopalitos are great for tacos, enchiladas or simply served over rice. During lent, I like to prepare this same recipe, minus the chorizo, but instead with crispy potatoes or queso panela.

Directions

1. To a small skillet, add the chipotle, chile de arbol, jalapeño, garlic and tomatoes. Add in 1/4 cup of olive oil and heat to medium heat. Cook for 15 to 20 minutes, turning often so that the dried chiles and garlic does not burn. To that same pan, add 1/2 cup of water and cook for another 5 minutes to soften the dried peppers a little more. Transfer to blender, add the bouillon and blend on high until smooth, set aside.

2. Add the chorizo to a large skillet and heat to medium. Cook for 6 to 8 minutes, breaking into smaller pieces with a wooden spoon. Add the onions and cook for another 3 to 5 minutes. Add the nopalitos and salsa fom blender. Bring to a boil, reduce to a simmer and cook for 10 minutes. Taste for salt and add a little fresh cracked pepper. Serve as is with rice, beans and warm tortillas. Or top with egg and salsa as pictured. Yields 6 servings.

Nopalitos con Chorizo en Salsa de Chipotle
Nopalitos con Chorizo en Salsa de Chipotle
Nopalitos con Chorizo, Sunny Side Up Egg with Habanero Fresno Hot Sauce
Nopalitos con Chorizo, Sunny Side Up Egg with Habanero Fresno Hot Sauce

* Click onto the picture above to see the recipe for the Chile Habanero-Fresno Hot Sauce I added on top of egg.

Homemade Chorizo Using Dried Spices and Chiles
Homemade Chorizo Using Dried Spices and Chiles

** Click onto picture to see the recipe for the homemade chorizo I used in this recipe.