#BrunchWeek: Papas con Chorizo

Happy Cinco de Mayo everybody! And happy day two of the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca!

I’ve been meaning to venture into the breakfast world of Mexican cuisine, but always manage to forget about it. Until today! Thanks to Cinco de Mayo falling during this year’s #BrunchWeek I finally had my opportunity.

Today I bring you the simplest dish, perfect to accompany any brunch menu. Potatoes are always a perfect side at breakfast, so why not trade in those classic hash-browns for papas con chorizo! Potatoes, chorizo, and cheese. You can’t possibly go wrong! If you want to turn this dish into a main course you could add some scrambled eggs and serve breakfast burrito style.

breaking up chorizoLe Creuset is one of our #BrunchWeek sponsors and I receive their new Revolution Bi-Material Slotted Turner. Let me take a minute and tell you about this great product! The materials used in creating this spatula are of great quality and don’t scratch the surface of skillets and dishes. It’s a very sturdy product and can stand up to flipping a wide variety of foods and the angle of the handle makes using it very easy and comfortable; I not only used it for mixing and serving these potatoes but also flipped burgers without any trouble. The slotted turner could also withstand the pressure I put on it to break up the chorizo as it cooked in the skillet.

Papas con Chorizo

Ingredients:

  • 1 lb gold potatoes, peeled and diced
  • 3 links Mexican chorizo, casings removed
  • 1 C shredded Mexican blend cheese

Steps:

  1. Preheat oven to 350 degrees F.
  2. Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and cook until almost fork tender.
  3. In a cast iron skillet (or oven-safe skillet), brown chorizo over medium-high heat, breaking up. Cook completely.
  4. Drain potatoes and add to the skillet with the chorizo. Toss, gently, to combine. Cover with cheese and put in the oven for 7-10 minutes until cheese is melted and potatoes are fully cooked.

*This recipe is adapted from David at http://leitesculinaria.com/85425/recipes-potatoes-mexican-chorizo.html*

Papas con Chorizo for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo

BrunchWeek Beverages:
Oat-Chata from Culinary Adventures with Camilla.

BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.

BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.

BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.

BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.

BrunchWeek Desserts:
Whiskey Walnut Tart from Love and Confections.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Spanish Steaks and Cheesy Potatoes

Before I get to today’s amazing recipes I’m taking a trip down memory lane. A “Flashback Friday” if you will.

Six years ago to the day I was asked a very important question by a very important person.

2275_634287830011_5861_n

February 6, 2009 was just a normal Friday. Stuart and I both had a break between classes that lined up perfectly for us to grab lunch together. My brother had a break at the same time and Stuart told me that he was going to be joining us. I got out of class a little early and headed down to the concourse to wait for them. That morning Stuart had asked me to bring my camera to campus because he needed a photo for ROTC. We handed the camera to my brother and he caught the proposal on video! They’d obviously coordinated this ahead of time.

2275_634287859951_9621_nI’d be lying if I said I didn’t know this was coming. The 7th was our two year anniversary and there’d been comments and hints that we’d be getting engaged then. I have to give a big shout out to my best friend for telling Stuart I was on to him. It’s because of him that I experienced a surprise proposal better than I could have imagined. (Although it would have been nice to have showered, put make-up on, and brushed my hair!) It meant a lot to me to have my brother there – catching it on video was just a bonus. We even got a loud “War Eagle!” from a campus tour that was walking by.

Today’s recipes, which come from the January/February 2014 edition of Food Network Magazine, make a perfect meal to celebrate a special occasion – a birthday, anniversary, or even Valentine’s Day. We enjoyed this meal for Stuart’s birthday this year. It was the first time I’d had rib-eye steak and I loved it! Cooking in the cast iron skilet also provided a perfect sear for this melt-in-your-mouth piece of meat. We enjoyed these steaks alongside the cheesy mashed potatoes suggested in the article and some roasted carrots.

IMG_1907The carrots were Wesley’s first food! He surprised me with how well he took to trying them. He even managed to swallow a little bit. However he hasn’t touched carrots since! He likes yellow bell peppers, flank steak, and apples – at least for now.

These steaks feed 2-4 people, let’s be honest though, they’ll only feed two because you won’t want to share. I doubled the potato recipe and it will serve 4. (I wanted the leftovers.)

Pan-Seared Spanish Steaks

Ingredients:

  • 2 bone-in rib-eye steaks (3/4 lb each)
  • 2 tbsp canola oil
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/2 C beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp butter
  • 1 tbsp chopped chives

Steps:

  1. Heat a large cast iron skillet over high heat.
  2. Pat steaks dry, lightly rub with a little canola oil, and season with S+P.
  3. Put 1-2 tbsp canola oil in the skillet. Add the steaks. (I had to do one steak at a time.) Sear on one side for 3 three minutes. Flip and cook 1-4 minutes, depending on your desired doneness. Remove steaks and set aside, covered with foil.
  4. Add the shallots to the skillet and cook until tender. Add the garlic and cook an additional 60 seconds. Whisk in the beef broth, Worcestershire, and vinegar. Bring sauce to a boil and cook until reduced by half. Remove from heat and whisk in the butter.
  5. Serve sauce overtop the steaks. Garnish with chives.

Cheesy Mashed Potatoes

Ingredients

  • 1 1/2 lb gold potatoes
  • 3 tbsp butter
  • 1/2 C heavy cream
  • 4 oz cream cheese, at room temperature

Steps

  1. Place potatoes in a large pot. Cover with cold water, season generously with salt, and bring to a boil. Cook until potatoes are fork tender. Drain and return to the pot.
  2. In a small sauce pan over medium heat melt the butter. Stir in the cream until just warmed through.
  3. Add the cream and cream cheese to the potatoes. Mash to desired consistency. Season to taste with S+P.

Spanish Steak and Cheesy Potatoes | Sew You Think You Can Cook

UPDATE May 2017: (written March 2018) I honestly can’t remember why I remade these steaks – I mean, other than the fact that they’re DELICOUS! I’m guessing I’d made them for our 7th wedding anniversary last May? Regardless, you really don’t need a fancy excuse to make such delicious steak. The above picture isn’t horrendous, but that giant bone-in steak was tricky to photograph, especially under tricky Ohio winter lighting. For round two, I decided to slice the steak to get the visual of the beautiful pink center and golden crust. Unfortunately, the juices still ran, no matter how long I let it rest. But hey, dragging those cheesy potatoes through the steak juices makes for a perfect last bite.

Spanish Steaks with Cheesy Potatoes | Sew You Think You Can Cook

Tortilla Pie

They say you’re not a true cook until you’ve owned (or at least cooked in) a cast iron skillet. I don’t know who “they” are, but I do know why “they” love the cast iron. Cast iron provides the most even cooking temperature, it’s oven safe, and the more you use it the better your food tastes.

I’ve always dreamed of using a cast iron skillet. I’ve even gotten really close to buying my own – but I chicken out at the price. I’ve seen many recipes that require or heavily suggest the use of a cast iron skillet. I always save these recipes but they’re filed under the “yeah-right-that’ll-never-happen” category. (Like ice cream maker recipes, until my husband gave me an ice cream maker for Christmas!)

These cast iron skillet recipes are no longer only in my dreams because I am now the happy owner of a cast iron skillet. But not just any cast iron skillet! I have Stuart’s grandfather’s skillet! My mother-in-law had two and generously gave me one.

Naturally the first thing I use it for is Mexican Monday!

This tortilla pie tastes better than it looks (now that the sun goes down at 5:30 it’s impossible to get good food photography). If you want to see photos that do this pie justice check out the original recipe. There are a lot of steps but they can easily be done in advance. And let me tell you, it’s completely worth it. This tortilla pie takes the flavors of enchiladas, combines it with the volume of a burrito, and assembles it in pie form. Crispy on the top and creamy on the inside.

The size tortillas you use will depend on the size of your skillet. Because my skillet is a square, my tortillas were smaller than the original, therefore I used less of the filling. What was left of the filling ingredients created a perfect burrito that Stuart took to work for lunch.

Tortilla Pie

Ingredients:

  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 1/2 C beef broth
  • 1 – 2 tbsp canola oil, divided use
  • 1 onion, diced
  • 1 tbsp minced garlic
  • 1 tbsp flour
  • 1 C milk
  • 3 scallions
  • 1 can (15oz) refried beans
  • 1 C enchilada sauce
  • 5 flour tortillas (size to fit in cast iron skillet)
  • 1 – 2 C shredded Mexican blend cheese

Steps:

  1. In a cast iron skillet, brown ground beef over medium-high heat. Season with taco seasoning and add the beef broth. Cook until reduced. Remove from skillet and place in a bowl.
  2. Add up to 1 tbsp oil to the skillet (if needed) and saute the onion until translucent. Add garlic and cook 60 seconds. Remove and add to the beef.
  3. Create a roux by putting 1 tbsp of oil in the skillet and whisking in 1 tbsp flour. Reduce heat to medium and slowly add the milk to the pan, whisking constantly. When thickened add the beef and onions. Add scallions. Remove from skillet.
  4. Preheat oven to 350 degrees F.
  5. Wipe out skillet. (Careful, it’s hot!) Spray with non-stick cooking spray.
  6. In a bowl, mix together refried beans and enchilada sauce.
  7. Place 1 tortilla in the cast iron skillet. Top with up-to half of the bean mixture. (This will depend on the size of your tortillas.) Place a tortilla on top of the beans. Top with up-to half of the beef mixture. Repeat. Top pie with last tortilla, cover with shredded cheese.
  8. Bake 30 – 40 minutes, until golden brown.

*This recipe is adapted from Anita at http://www.hungrycouplenyc.com/2014/06/mexican-tortilla-pie.html *

Tortilla Pie