French Fry Frittata with Chipotle Chorizo Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
3 links raw pork chorizo (about 3/4-pound)
3/4 cup finely chopped brown onion
1 teaspoon finely minced garlic
1 teaspoon finely chopped, fresh rosemary
3/4 cup finely chopped tomatoes, seeds removed
1 tablespoon finely chopped chipotles (soak dried chiles in hot water to soften)
3/4 cup finely chopped tomatoes, seeds removed
1 tablespoon finely chopped chipotles
1/4 cup grated cheddar cheese
Olive oil for the pan
Sea salt and freshly ground black pepper
Instructions:
Serving Size: Serves approximately 6
Squeeze the chorizo meat out of their casings and into a 12-inch sauté pan. Place the pan over medium heat and use a wooden spatula to break the chorizo into small pieces. Sauté until it’s cooked through, about 5 minutes. Remove the chorizo from the pan and set it aside in a medium-sized mixing bowl.
Keeping the heat at medium, add the onion and garlic to the pan and cook until the onions are soft, about 4 minutes. Then add the rosemary and cook for another 30 seconds or so, until it’s very aromatic.
Add the tomatoes and chipotles into the onion mixture. Stir to combine and cook only to heat the tomatoes. Add this to the bowl with the chorizo and set aside.
If the pan doesn’t have much grease left from the chorizo, coat the bottom with olive oil, and turn the heat to medium-high. Add the potatoes, brown them on all sides, and cook just until they’re tender, about 10 minutes.
From cookingontheweekends.com