Chorizo is a spiced pork sausage that has many layers of flavors that have been a regional favorite for many Mexican recipes. It’s typically a dry cured sausage that is ready to eat by itself, but it’s often added into recipes that help create a whole meal for various Spanish dishes. What makes it different is the addition of fennel or anise that doesn’t make it an especially spicy sausage.
Breakfast-for-dinner? Why not!
Every once and a while, you get that deep hunger for something that feels like breakfast, yet works perfectly for dinner too. This is why a hearty Chorizo Bake with potatoes is the answer to really stick to your rib’s goodness for a late lunch or dinner.
What makes this chorizo and potato dish even more delicious is adding plenty of melted cheese over the top. In this recipe, we’ll be using
Chihuahua cheese. It’s not made from Chihuahua but is actually a firm cow milk cheese shaped like puffed rice cakes.
It’s actually a cross between mozzarella and medium cheddar depending on the type you buy at the store. You’ll likely find this cheese sold at Safeway, Aldi, or even the refrigerated section of Target. This recipe also makes 7-8 servings, so it’s great for a hungry family. Using a cast iron pan provides a great environment for crisping and browning along the bottom.
Chorizo Bake Recipe
- 7 (small to medium-sized) potatoes
- 5 eggs (large)
- 2 medium white onions
- 2 cups Chihuahua cheese (grated)
- 1 pound chorizo sausage (your favorite brand)
- 2 tablespoons butter
- 1 tablespoon +1 teaspoon cumin powder
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon coriander or fresh chopped cilantro
- Olive oil spray
- Salt and pepper (to taste)
You want to start with a casserole dish, a pot for boiling your potatoes, separate nonstick pans for frying your chorizo and eggs, and a chopping board for your onions and chorizo. To begin, you want to preheat your oven to 375 degrees Fahrenheit. This gives you enough time to prepare your ingredients in this chorizo bake.
Take your potatoes and remove the skins with a potato peeler. Now you should chop them up into cubes. You add these chopped cubes into your pot with water and cook them until the potato is tender, testing it with a fork.
While the potatoes are cooking, chop your onions and chorizo into small chunks on the cutting board. Now take your frying pan and heat it to medium-low heat. This is when you add your butter and sauté the onions while adding the cumin, garlic powder, paprika, and coriander.
Once the onions are glassy, you can add salt and pepper for flavor. Set this aside so you can start on the chorizo. This is done because chorizo will render a lot of oil and this will need to be removed once it’s fried. You’ll also need to use a slotted spoon to scoop out the chorizo into a bowl.
Remove the oil from the chorizo pan and scramble your eggs in the same pan. The grease is enough to keep the eggs from sticking in the pan but will tint the eggs slightly as the grease has a reddish tint. Once the eggs are cooked, let them sit until the next stage.
When your potatoes are done, drain the water and empty the cooked potatoes into your casserole dish. Spray the inside of the casserole dish with olive oil so the ingredients don’t stick. Next, add your chorizo over the potatoes, and then cover this with the scrambled eggs. On top of this, you then add the cooked onions.
Once this is complete you’ll need to grate your Chihuahua cheese and sprinkle it over the top of everything in your casserole dish. This casserole dish is then placed into your oven and allowed to bake for 15 minutes. It’s better to use the broiler which will brown your cheese better than in your oven, otherwise place the casserole dish on the highest rack.
Take out your chorizo bake dish and allow it to cool for 10 minutes on a wooden cutting board. Slice into sectioned pieces and remove with a spatula and serve on a plate right away. If you want to add some decorative sauce on the side, mix some garlic paste with some mayonnaise or creamy garlic salad dressing. Sprinkle with a bit of fresh cilantro and enjoy.