Chorizo and Sweet Potato Hash

Recipe courtesy Centro Latin Kitchen and Refreshment Palace
Show: Unique Eats Episode: Mexican
TOTAL TIME: 7 hr 20 min
Prep: 1 hr
Inactive Prep: 5 hr 20 min
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 3 cups spinach leaves
  • 4 tablespoons butter
  • Salt and freshly ground black pepper
  • 1 1/2 cups Asadero cheese
  • 12 eggs, fried
  • 12 tablespoons Chile Rojo, recipe follows
  • 12 tablespoons Charred Chile Avocado Salsa, recipe follows
HOMEMADE CHORIZO:
  • 2 tablespoons chili powder
  • 1 tablespoon ground arbol chiles
  • 1 tablespoon coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon cloves
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon red wine vinegar
  • 3 medium cloves garlic, chopped
  • 2 pounds pork butt, cubed
CHARRED CHILE AVOCADO SALSA:
  • 1/2 medium yellow onion
  • 1 1/2 avocados
  • 1/2 bunch fresh cilantro
  • Juice of 1 lime
  • Salt
CHILE ROJO:
  • 1 tablespoon whole cumin seeds
  • 1 teaspoon coriander
  • 18 medium cloves garlic
  • 5 cascabel chiles
  • 5 guajillo chiles
  • 4 ancho chiles
  • 4 plum tomatoes
  • 1 yellow onion, charred
  • 1/8 bunch fresh oregano
  • 1/8 bunch fresh thyme
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 small can diced tomatoes
  • 1/4 bunch fresh cilantro, chopped
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Directions

Heat the vegetable oil in a saute pan and cook the chorizo and blanched sweet potatoes until browned. Add the roasted garlic, poblanos, bell peppers and shallots and cook for 3 minutes until combined. Add the spinach and cook. Finish with the butter and season with salt and pepper.

To serve, top with the cheese and place under a low-flame broiler until the cheese melts. Top with the fried eggs, Chile Rojo and Charred Chile Avocado Salsa.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Grind together the chili powder, arbol chiles, coriander, cumin, chipotle chile powder, cloves and black pepper until they are a powder. Toast the spices in a hot dry pan for 30 seconds, stirring constantly. Mix the toasted spice mixture with the brown sugar, cilantro, oregano, salt, vinegar and garlic. Toss with the pork until well coated. Refrigerate for 5 hours. Using a food processor grinder, grind the pork mixture. Take one-third of the ground meat and re-grind it to emulsify the fat. Mix with the remaining ground meat. This will keep for about 4 days in the refrigerator and freezes very well. It makes a great breakfast with eggs and hash browns. Yield: about 2 pounds.
Place the garlic, tomatoes, chiles and onion on a baking sheet and char under a low-flame broiler. Be sure to rotate all the ingredients so they are evenly charred. Once each is blackened all over and fragrant, remove it from oven, transfer to a shallow baking pan and cover with plastic wrap. Let steam together for 20 minutes so that the flavors combine. Puree in a blender until smooth. Add the avocados, cilantro and lime juice to the blender and puree until smooth. Season with salt. This keeps for about 4 days in the refrigerator, and it also freezes very well. Yield: about 2 cups.
Preheat the oven to 350 degrees F. Toast the cumin, coriander, garlic and chiles in the oven until just browned. Place in a large pot. Char the plum tomatoes, onions, oregano and thyme under the broiler until burned on the outside. Add to the pot along with the honey, vinegar, diced tomatoes, cilantro and 8 cups water. Bring to a simmer and cook for 45 minutes. Puree and strain through a conical strainer (chinoise). This will keep in the refrigerator for about a week and freezes very well. It also makes a great enchilada sauce or chicken taco sauce. Yield: about 8 cups.

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