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Categories:
chiles garlic cumin seeds tomatoes including juice salt boiling potatoes onion olive oil chorizo eggs heavy cream salt black pepper glass baking
Viewed: 63 - Published at: 8 years agoIngredients
- 1/2 oz dried New Mexican chiles (2 to 3)
- 2 garlic cloves, left unpeeled
- 1 teaspoon cumin seeds
- 1 (14- to 15-oz) can stewed tomatoes including juice
- 3/4 teaspoon salt
- 1 lb large boiling potatoes
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1/2 lb hot or sweet Spanish chorizo (spiced cured pork sausage), finely chopped
- 8 large eggs
- 1 1/2 cups heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Special equipment: a shallow 2- to 2 1/2-quart ceramic or glass baking dish
Method
- Heat a dry heavy skillet (preferably cast-iron) over moderate heat until hot, then toast chiles, pressing down with tongs and turning occasionally, about 1 minute.
- Transfer to a bowl.
- Toast garlic in skillet, turning occasionally, until softened and slightly charred, about 5 minutes, then transfer to bowl.
- Toast cumin in skillet, stirring, until fragrant and a few shades darker, about 30 seconds, then transfer to a blender along with tomatoes and salt.
- Discard stems and seeds from chiles and add to blender.
- Peel garlic and add to blender.
- Puree until smooth.
- Preheat oven to 325F.
- Peel potatoes and cut crosswise into 1/8-inch-thick slices.
- Cook potatoes in a 2- to 3-quart saucepan of boiling salted water until just tender but not falling apart, about 8 minutes, then drain in a colander.
- Arrange slices, overlapping, in oiled baking dish.
- Cook onion in oil in a large heavy skillet over moderate heat, stirring, until softened, about 5 minutes.
- Add chorizo and cook, stirring, until chorizo is heated through, about 5 minutes.
- Spoon mixture evenly over potatoes and top with 1 cup sauce, spreading evenly.
- Whisk together eggs, cream, salt, and pepper until combined well and slowly pour into dish.
- Bake in middle of oven until custard is just set in center, 35 to 45 minutes.
- Let stand 5 to 10 minutes before cutting.
- Serve remaining chile sauce on the side.
