This dish is one of my favorites for a Sunday Brunch as it can be prepared a day before and when Sunday morning hits all I have to do is place it in the oven!
Ingredients:
2 pounds red baby potatoes, scrubbed, quartered
5 whole garlic cloves
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
2 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 red belle pepper chopped
1 large red onion, cut into 1cm-thick rounds
1 pound of Classic Mexican Chorizo
2 sweet corncobs, kernels removed
1/3 cup fresh cilantro leaves
Sour cream, to serve (optional)
Dorections:
Boil the potatoes until potato is just tender, do not over cook, you want them to be cook but firm. Transfer to a colander to drain and cool slightly.
Cook your mexican Choriso until done and set to the side to also cool down after is cooked.
Meanwhile, crush 1 of the garlic cloves. Combine the crushed garlic with the oil, lemon juice, paprika, oregano and cumin in a large bowl. Season well. Add the onion, belle pepper, chorizo, potato and the remaining whole garlic cloves. Toss to combine.
Transfer to a large baking dish. Bake, stirring halfway, for 30 minutes or until golden. Stir in the corn. Bake for a further 15 minutes or until vegetables are tender. Sprinkle over the coriander and serve dolloped with sour cream, if desired.
Happy Brunch!
Chef Martin Lopez
www.ChefMartin.net