Chorizo and Sweet Potato Hash
Chansons de Le Chef et Le Chat
Tino Contreras - Orfeo en los Tambores
A nice, bouncy, and fun track to start the day while you inhale the fumes of spicy chorizo.
The Best Meal of the Day,
Arguably the Best Way.
Ingredients:
1 lb Chorizo
1 Large White Onion
2 Sweet Potatoes / Yams
2 Eggs
1 Half Can, Chiles in Adobo
1 tbs Minced Garlic
2 Corn Tortillas
Sour Cream
A Dash of Cumin
Salt & Pepper, as needed
Consider adding:
Salsa
Cheese - Queso Blanco, Cheddar, Pepperjack
Avocado
Tomato
Jalapeno - Regular or Pickled
Black Beans
Cilantro
Lime
Or…. All of the Above
Instructions:
Sear Chorizo - Sear the Chorizo to add color, but don’t burn it. The goal is to allow some fat to render out. This way, we can use the liquid to cook the rest of our ingredients. Once the Chorizo is colored, but not fully cooked, remove and put aside.
Dice Sweet potatoes and Onion - Boil the diced sweet potatoes until slightly softer. On a scale of raw to mush, maybe 35%. Add the diced onions to your pan of Chorizo fat until translucent.
Strain the sweet potatoes and remove the onions. Make sure the pan is greasy, if you need oil be sure to add it now. Add the strained sweet potatoes to gain color. Cook for a few minutes. If they stick, deglaze with water or stock.
Chiles in Adobo - Remove seeds and mince 2 adobo chiles. Combine Chorizo, Sweet Potato, Onion, and Chiles. Mix well.
Simmer - Add enough water or stock to allow the meat and sweet potatoes to finish cooking. This will reduce until thick and then remove.
Cook Eggs - Fry the eggs in the leftover liquid from the simmering stage. At this point, it will be mostly rendered fat and oil. Briefly put aside. I like to cook my eggs on one side only and while they rest I will cover them to steam the tops.
Fry Tortillas - Flip tortillas to ensure even cooking. Cook until desired texture. Crispy is better. I want to try to airfry them but I haven’t gotten around to it.
Garnish - Mix 2 tbs Sour Cream with a splash of warm-hot water. Whisk until the desired viscosity. Add water as needed.
I feel like Chorizo sometimes loses its personality in American cooking. So many restaurants serve dishes, “Chorizo this, Chorizo that.…” Sometimes you eat something so often that you forget what it even tastes like. When I was younger, I was obsessed with Peanut Butter and Jelly. I would eat one almost every day, it was just part of my schedule. One day the constant flavor just got old and I retired them for a while. Then, a few years later I saw a recipe for the Grilled PB&J. An instant classic of a PB&J with the technique of a grilled cheese. It changed my life. I regained my love for them. Chorizo is like that too. I have had it so many times in so many ways with so many flavors that It has just become boring. However, this dish changed that for me. Making it the star, instead of just a flavor booster, was magical. Some of you may say I’ve just been eating the wrong foods, and I feel you on that. However, my love for this delectably spicy meat has just improved. I barely added any seasonings and the aroma just filled my kitchen. It was so deep in flavor, the intricacies and spices were mouthwatering. and the runny egg yolk just brought this gooey binding agent to make it like spicy breakfast Chili on a crispy tortilla. Just incredible. I’m rambling now, I can tell. truthfully, It is 10 pm and I am struggling to half-ass my way through this excerpt so I can go reheat some leftovers from this morning.
Thank you, everyone, Love you, as always.
Please Enjoy!
