Homemade Chorizo, Potato and Egg Casserole
Difficulty: Moderate
Prep time: 30 minutes
Cook time: 50 minutes
Serves: 10-12
2 pounds Idaho potatoes, peeled, sliced 1/4-inch thick
1 pound mild chorizo sausage, casing discarded (or use recipe below)
1 cup chopped yellow onion
1 - (4 ounce) can chopped mild green chilies, drained
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3/4 cup prepared tomato salsa
4 oz. grated Cheddar cheese
10 large eggs
2 cups whole milk
Prepared salsa to serve with casserole
Warmed tortillas to serve with casserole
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Place the potato slices in a large pot filled with salted water. Bring the water to a boil and cook the potatoes until just tender, approximately 8 minutes. Don’t overcook or the slices will fall apart.
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Drain the potatoes and reserve.
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Arrange the potato slices in an oiled 9 x 13 baking dish.
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In a large sauté pan, cook the chorizo over high heat until browned, about 5 minutes.
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Stir in onions and cook until soft, an additional 5 minutes.
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Drain off excess grease from the chorizo mixture. Spread evenly over potato layer.
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Spoon green chilies and salsa over the potatoes. Sprinkle with grated cheese.
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Wrap with plastic and store in the refrigerator overnight if to be served the following day. If not, continue with the recipe.
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Preheat the oven to 350ºF.
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Whisk together the eggs, salt, pepper, and milk in a large bowl. Pour egg mixture over the top of the casserole.
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Bake uncovered for 50 minutes or until the eggs are set and lightly browned. Let rest five minutes before serving.
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Serve with salsa and warm tortillas.
Homemade Mexican Chorizo
1 lb ground lean pork, ground turkey can be substituted
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
Combine chili powder, paprika, cumin, salt, garlic powder, coriander,
oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development,
place chorizo mixture in an airtight container and store overnight in fridge.
Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Use within 2 or 3 days. May be frozen.
Source: ABC News, Tampa, FL