1 - It was ok, Ben seemed to enjoy it, but I felt a little disappointed in it. I thought the apple would lend more brightness to the dish. I also suspect that the chorizo meat I used wasn't the best, and may have been some sort of beef 'chorizo'. Still testing until I'm sure I've got the right stuff, or maybe a different kind of sausage?
2 Tbsps lard
1 large tart, crisp apple (about 1/2lb), 1⁄2-inch dice
2 large red potato (about 1/2 lb), 1⁄2-inch dice
1 Tbsps olive oil (divided, plus more as needed)
Salt and pepper, to taste
9oz raw Mexican pork chorizo
1 onion, coarse chop
1⁄2 tsp red pepper flakes
1 clove garlic, minced
4 to 8 soft-poached eggs (optional)
Salt and Pepper
- Heat the oil in a heavy bottom cast iron or non-stick skillet and add the apple and potato. Season with salt and pepper, toss to cover and spread into a single layer. Cook until potatoes start to brown, tossing once or twice to ensure even cooking.
- Add chorizo to the skillet, breaking it up with a wooden spoon. Cook, stirring and breaking up chorizo, until lightly browned and beginning to look dry and crumbly, about 10 minutes.
- Drain as much oil as possible. There should be about 2 Tbsps left.
- Add the onion. Cook over medium heat until softened, then add the garlic and the red pepper flakes. Cook another minute and turn off the heat.
- Serve warm with poached eggs on top.
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