Tag Archives: chorizo

Huevos Rancheros

1 Jul

More sausage! Brandon was supposed to make dinner tonight and well, I kind of took over. He wanted breakfast for dinner and I’m totally in to that, don’t get me wrong. Problem is, we’re going out of town, out of the country actually, for the next 5 days and I had some stuff I wanted to use up in the fridge.  So we melded our ‘wants’ and came up with this beauty.

Huevos Rancheros

Ingredients

  • 1 lb. link sausage*
  • 6 eggs
  • 1 green onion, chopped
  • 1 avocado, chopped
  • Salsa**

Method

For the sausage, use a knife to split the link 3/4 of the way through and use your fingers to split it flat. Cook the sausages in a saute pan, that’s on medium high heat, with the casing side down. Why? Because the casing needs to render out otherwise the sausage will curl up,  won’t crisp up and will taste oddly chewy.

While the sausage is browning, whisk together the eggs with a bit of salt. Remember, the salt helps keep the eggs tender. After the sausage is done, scramble the eggs in the sausage renderings, however you like–runny, slightly runny, hard and rubbery.

To serve, lay a few sausage links down on your plate, top with eggs, spoon with salsa and then sprinkle the green onions and avocado on top.

*We used plain, breakfast sausage, simply because that’s all I had in the freezer. Crumbled sausage or Chorizo would be fab-u-lous here too. I’d be interested to hear how a smoked sausage, like Andouille would be.

**We used a chipotle salsa and it was magical. If I had green salsa, that would have been on there too!

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Roasted Chile Rellenos with Avocado Cream

26 Apr

Brandon and I just got home from a wedding in Asheville, NC. We did not eat well. We can markedly feel a difference in our moods, quality of sleep and energy levels, when we eat carbs/sugar again. Should I expound, so you know we’re not perfect?  Okay. Here it is. I’m ashamed. Dunkin Donuts bagel sticks (some new fangled breadstick-like confection) with cream cheese, pesto tortellini, penne with vodka sauce, biscuits with gravy, grits, fried potatoes (that tasted like Arby’s curly fries), sweet potato pancakes and wedding cake (carrot! hmmm, moist!). Time frame: 24 hours. Hahaha! So needless to say, we were anxious to get back to our high-fat, high-protein diet…and I wanted to start it off with flavorful Mexican comfort food. I roasted the peppers instead of frying them in batter and added meat and veggies, instead of just straight up oozy cheese.

Ingredients

  • 5 poblano* peppers
  • 1 lb. fresh chorizo**, casings removed (slit the back of the sausage with a knife and unwrap the meat from the case) and crumbled
  • 4 oz. mushrooms, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 3 oz. raw sharp cheddar
  • 2 oz. goat cheese
  • 2 avocados
  • 1 lime, juiced

Method

Preheat your oven to 450ºF.

Slice the tops off your poblano peppers (reserve them, minus the stem) and take out the seeds. Coat in a little bit of fat and place in the oven to soften. We’re trying to roast them and get the skin off, so this should take about 20 minutes.

While the peppers are working in the oven, saute the chorizo, onions, garlic, mushrooms and the chopped pieces of the poblano pepper tops, until everything is soft, about 25 minutes. Remove from the heat and stir in the cheeses.

Remove the peppers from the pan and wrap them in one big piece of plastic wrap, leave it on for about 5 minutes. This will steam the peppers, thus making the skin easy to peel off.  Remove the plastic wrap and peel the skin off of the peppers with your fingers, if it’s not REALLY easy, wrap them back up and let them steam for a bit longer.

Using a spoon, stuff the chorizo filling into each pepper and place back into the oven to melt the cheeses and warm everything up.

To make the avocado cream, use a fork to mash up the avocados with the lime juice. Serve with the rellenos.

*Poblano chile peppers are mild mexican chiles. Think of it as the less bitter, mexican version of green bell peppers. They’re found at most grocery stores, around the other chile peppers.

**If you can’t find fresh chorizo (dried chorizo is hard and usually labeled Spanish, fresh is soft and usually labeled Mexican), you could substitute fresh andouille or make the chili recipe from the chili cheese dog recipe.

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Chorizo Sweet Potato Hash

10 Feb

sweet potato chorizo hash

You can’t be  fat-phobic with this recipe. But since you follow this website, you’re probably not. WooHoo! Chorizo releases a lot of drippings. It’s imperative to leave these in the pan so the sweet potatoes will cook up really quickly. I made this meal in one pan–something that’s very important when you’re thinking about clean up.

Chorizo Sweet Potato Hash

Ingredients

  • 1 lb. fresh chorizo sausage*
  • 2 sweet potatoes, diced small
  • 2 wax peppers or other mild chile peppers, chopped
  • 1/2 onion, diced small
  • 2 cloves garlic, chopped
  • handful of cilantro leaves, chopped
  • 3 green onions, chopped
  • 1 lime, juiced

Method

Run your knife along the backside of each sausage. Using your fingers, peel off the casings and crumble the sausages into a good sized saute pan. Brown the sausages on medium high heat. Once they’re done, using a slotted spoon, remove the sausage and let it drain on a plate lined with paper towels. Don’t toss out the drippings!

Keep the heat on medium high and add the diced sweet potatoes to the pan. Let them saute until they’re completely soft, about 12 minutes. The smaller you diced the potatoes, the faster they’ll cook through.

Remove the potatoes from the pan and add the chopped peppers, onions, and garlic. These should be sauted until they’re tender–just a couple minutes. Remove from the pan.

In a serving bowl, toss together the sausage, sweet potatoes and pepper/onion mixture. Throw in the cilantro leaves, green onions and lime juice in the bowl. Toss again to incorporate.

*Fresh chorizo, as opposed to dried, has to be cooked to eat and has a removable casing, just like regular fresh sausages you find in the meat section. If you can’t find fresh chorizo sausage, you can substitute 3/4 lb. of any ground meat and about 4oz. of dried chorizo

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