Laxson Pork Chorizo with Skillet Potatoes

 

Ingredients:

2 tablespoons vegetable oil

1 pound Laxson pork chorizo

1 medium onion, diced

1 pound potatoes diced and boiled

salt and pepper

 

Directions:

 

  1. Heat the oil in a cast iron skillet over medium heat.
  2. Add the chorizo and cook, about 10 minutes.
  3. Transfer the chorizo to a paper lined plate to absorb excess oil.
  4. Pour off all but 3 tablespoons of fat from the pan and reheat the pan over medium heat.
  5. Add the onions and potatoes and saute until brown, about 12 minutes.
  6. Stir in the cooked chorizo and season with salt and pepper.

 

 

Eggs Benedict with Laxson Barbacoa

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

 

For the Chilaquiles Base:

  • 1 (14.5-oz) can fire roasted diced tomato with green chili
  • 12 6-inch corn tortillas
  • 1 cup Mexican four cheese blend

For the Green Chili Hollandaise:

  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1 pinch cayenne pepper
  • 1/4 cup melted butter, warm
  • 1 cup green chili sauce

For the Eggs Benedict:

  • 4 eggs, poached
  • 2 cups Laxson beef barbacoa, warm
  • Freshly ground pepper
  • Chopped fresh parsley for garnishing

Directions:

  1. Preheat oven to 400°F.
  2. Place fire roasted diced tomatoes with green chili in a food processor and pulse chop.
  3. Spray a 8X10″ baking sheet with cooking oil and line it with 4 corn tortillas.
  4. Spread 1/3 of the tomatoes and chili mixture on the tortillas and add 1/3 cup cheese. Repeat the process until all the chilaquiles base ingredients are used.
  5. Bake for 10 minutes and let cool.
  6.  Start making the Hollandaise sauce by combining the egg yolks, lemon juice, salt and cayenne pepper. Whisk over double boiler until doubled in volume. 
  7. Remove from heat and slowly drizzle the warm melted butter in as you whisk until all butter has been incorporated in the sauce. 
  8. Keep the sauce in a warm place at approximately 150°F. Add the warm green chili sauce and stir.
  9. Poach 4 eggs.
  10. Cut the chilaquiles base into 4 circles with a biscuit cutter. Prepare two serving plates and place two pieces of the base on each plate.
  11. Top each base with 1/2 cup Laxson barbacoa, followed by a poached egg. Drizzle with green chili hollandaise. 
  12. Sprinkle with freshly ground pepper and chopped fresh parsley. Serve with pico de gallo.

notes

Recipe partially adapted from Snooze, an A.M. Eatery.