CHORIZO AND POTATO EGG CUSTARD WITH NEW MEXICAN CHILE SAUCE
Steps:
- Make sauce:
- Heat a dry heavy skillet (preferably cast-iron) over moderate heat until hot, then toast chiles, pressing down with tongs and turning occasionally, about 1 minute. Transfer to a bowl. Toast garlic in skillet, turning occasionally, until softened and slightly charred, about 5 minutes, then transfer to bowl. Toast cumin in skillet, stirring, until fragrant and a few shades darker, about 30 seconds, then transfer to a blender along with tomatoes and salt. Discard stems and seeds from chiles and add to blender. Peel garlic and add to blender. Purée until smooth.
- Prepare potatoes and chorizo:
- Preheat oven to 325°F.
- Peel potatoes and cut crosswise into 1/8-inch-thick slices. Cook potatoes in a 2- to 3-quart saucepan of boiling salted water until just tender but not falling apart, about 8 minutes, then drain in a colander. Arrange slices, overlapping, in oiled baking dish.
- Cook onion in oil in a large heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add chorizo and cook, stirring, until chorizo is heated through, about 5 minutes. Spoon mixture evenly over potatoes and top with 1 cup sauce, spreading evenly.
- Prepare custard and bake:
- Whisk together eggs, cream, salt, and pepper until combined well and slowly pour into dish. Bake in middle of oven until custard is just set in center, 35 to 45 minutes.
- Let stand 5 to 10 minutes before cutting. Serve remaining chile sauce on the side.
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Nalentle Nyikiza
[email protected]I'm always looking for new and interesting breakfast recipes. This one definitely fits the bill! The chorizo and potato were a unique and flavorful addition to the egg custard. I also liked the New Mexican chile sauce. It added a bit of a kick withou
Asher Stalnaker
[email protected]This dish was a bit too salty for my taste. I think I'll use less chorizo next time. Otherwise, it was a delicious and satisfying meal.
Ike Livinus
[email protected]I'm not a big fan of chorizo, but I decided to try this recipe anyway. I was pleasantly surprised! The chorizo and potato were cooked perfectly and the egg custard was fluffy and flavorful. The sauce was also delicious, with just the right amount of
saggy balls
[email protected]This dish was a bit more time-consuming than I expected, but it was worth it. The flavors were amazing! The chorizo and potato were a great combination and the egg custard was cooked perfectly. I'll definitely be making this dish again.
Myth1cal_ Mushr00m
[email protected]I've never made a dish like this before, but it was surprisingly easy. The chorizo and potato added a lot of flavor to the egg custard. I also liked the texture of the sauce. It was creamy and smooth.
devonte harris
[email protected]I made this dish for my husband and he loved it! He said it was one of the best things I've ever made. The chorizo and potato were cooked perfectly and the egg custard was fluffy and flavorful. The sauce was also delicious.
Fiza Jahangir
[email protected]This dish was a nice change from my usual breakfast routine. The chorizo and potato were a hearty addition to the egg custard. I also liked the New Mexican chile sauce. It added a bit of a kick without being too spicy.
rishan neely
[email protected]I found this recipe to be a bit bland. The chorizo and potato didn't have much flavor and the egg custard was too runny. I think I'll try a different recipe next time.
John Satakala
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The chorizo and potato were cooked perfectly and the egg custard was fluffy. I think next time I'll use a milder chile sauce.
David Augustine
[email protected]I've made this dish several times now and it's always a winner. It's a great way to use up leftover chorizo and potatoes. The egg custard is also a nice touch. I usually serve it with a side of salsa and avocado.
Ch Faisal
[email protected]This recipe was easy to follow and the dish turned out delicious. I especially liked the combination of the chorizo and the New Mexican chile sauce. I would definitely recommend this recipe to others.
Abukwe Makado
[email protected]I made this dish for a brunch party and it was a big success. Everyone loved the unique flavor combination. The chorizo and potato added a savory touch, while the egg custard was light and fluffy. The sauce was also a hit, with just the right amount
devin koval
[email protected]I followed the recipe exactly and it turned out great! The custard was cooked perfectly and the sauce was flavorful. I served it with a side of tortillas and it was a delicious and satisfying meal.
Jeon rosalina
[email protected]This dish was a hit with my family! The flavors of the chorizo, potato, and egg custard were perfectly balanced, and the New Mexican chile sauce added a delicious kick. I will definitely be making this again.