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!
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)
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.
Chef Martin Lopez