Easy Mexican-Style Chorizo~Breakfast-Brunch Enchiladas

One of the most often asked questioned I get is, “What do you do with all that food you cook?” We eat it! Lol! Not all at one sitting, of course. Many times I  will freeze meals in smaller portions for easy reheat and quick meals. And many times I share the foods I cook with friends. On the days when I find myself short on time or missing ingredients, I like to take a little help from the market. This was the case with this super easy and delicious version of Mexican-style chorizo. As of late some of the dried peppers, like chile ancho, has been difficult to find. I have some, but save them for the more traditional recipes until I can get more. Another ingredient not always easy to find in my local market is ground pork. You can find a mix of pork and veal, but for Mexican-style chorizo, I prefer all pork. This is where I got a little help from the market. Pre-mixed and seasoned pork sausage, typically for breakfast, works awesome for this easy Mexican-style chorizo recipe. It’s seasoned just right, with just the right amount of fat. I did not have to add any additional salt either.  Instead of freezing the chorizo uncooked after I prepared it, I cooked up a big skillet of Chorizo Con Papa y Huevo. Savory pork chorizo combined with crispy potatoes, onions, peppers, tomato and scrambled eggs, one of the most popular breakfast recipes through out Mexico. On the first day we enjoyed tortas(mexican-style sandwiches) for brunch. With the leftovers, I prepared a couple  pans of breakfast-brunch enchiladas using the previously cooked chorizo con papa y huevo. This is where the sharing with friends comes in! #payitforward #shareyourfoods #testingrecipes 

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Easy Mexican-Style Chorizo

1 pound Jimmy Dean pork sausage(or your favorite brand)
1 1/2 teaspoons  pure chile ancho powder
1 1/2 teaspoons Gebhardt chile powder(Or any mild, red chile powder)
1 teaspoon granulated onion powder
1 teaspoon granulated garlic powder
1 teaspoon Mexican oregano, crushed
1 teaspoon fresh cracked pepper
1/2 teaspoon chile de arbol powder(or cayenne)
1/4 teaspoon ground cloves
pinch of ground cinnamon
2-3 tablespoons vinegar(red or white)

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Tips~ always look for pure chile ancho powder. Chili powder, used typically used for preparing chili, is often a blend of spices. Read the labels.

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Directions

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Combine all ingredients well. Cover and chill overnight for best results. The store bought sausage contains salt already, so I did not add anymore. It was seasoned just right, but you may want to cook a small patty ahead of time to test for seasonings.  

 

Tips~ If you would like a more true red colored chorizo, you could add some annatto powder and adjust the red chile powder amount.

 

 

 

 Chorizo Con Papa y Huevo(Mexican Chorizo With Potatoes and Eggs)

Olive oil
2 cups diced potatoes
salt and pepper
1 pound easy chorizo recipe
1/2 cup diced onion
2 chile serrano, minced
1 large roma tomato, diced
6 large eggs
Cilantro for garnish

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Directions

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1. Preheat 3 tablespoons of olive oil in a large skillet at medium heat. After a few minutes, add the potatoes. Season lightly with salt and pepper and continue cooking until browned on most spots.

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2. Move the potatoes to one side of skillet. Add the chorizo on the other side and cook for 5 to 6 minutes, breaking into crumbles as it cooks. Add the onion, serrano and tomato to the chorizo side and cook for another 2 minutes.

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3. Combine the chorizo with potatoes. In a bowl beat the eggs with a little splash of water and a pinch of salt and pepper. Stir into the chorizo/potato mixture until the eggs are cooked. Garnish with cilantro. Yields 6 servings.

 

 

 

 

 

Breakfast/Brunch Enchiladas

You Will Need:

Chorizo Con Papa y Huevo (Previously Cooked)
Corn tortillas lightly fried in oil, just to soften
Your favorite enchilada sauce
Crumbled queso fresco
Avocado Salsa
Cilantro for garnish

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After lightly frying the corn tortillas, place them in between foil paper that is lined with paper towels. Let them sit for 5 minutes. Fill and roll cooked tortillas with chorizo mixture and transfer to serving dish. Ladle a generous amount of your favorite warm enchilada sauce over the top. Garnish with crumbled queso fresco or cotija, avocado salsa, fresh cilantro and onions(optional).  

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Breakfast-Brunch Enchiladas filled with Chorizo Con Papa Y Huevo Topped with a Tomato-Chile Enchilada Sauce, Avocado Salsa, Queso Fresco and Cilantro.

 

Easy and Quick Tomato-Chile Enchilada Sauce

Click onto picture above to see full recipe on site

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Avocado Salsa- Add your favorite chile peppers to this recipe for avocado salsa. Super easy to prepare. 

Click onto picture above to see full recipe on site.