Chorizo & Potato Casserole


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

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