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Crispy Street Taco Frittata

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Crispy Potato and Chorizo Frittata
Crispy Potato and Chorizo Street Taco Frittata

Trying to get a little more crunch into the meats and fillings of the frittata, we found this method works fairly good.  It’s normally used to make street tacos, but it serves the purpose here of making the taco style filling a little crisper and the bonus is that it also adds a little extra flavor too, at least that is what the Heathens that finished it off so quickly said.  Maybe they were just hungry after a 2 hour skate.

This works because par-cooking potatoes in water with a little vinegar helps them crisp more when fried in hot oil or fat.  This also works best if prepared in a cast iron skillet.

Also cooking Chorizo past where you think it’s ready makes it crisper, better browned, tastier end results.

You could also top with a few corn chips or slices of avocado to dress this up even more.

Serves: 16 – 22 (2 frittatas)

Ingredients

  • 3/4 lb Russet Potatoes, cubed to 1/2-inch (2 large potatoes)
  • 3 Tbsp Kosher Salt, divided
  • 2 Tbsp Peruvian Chile Lime Seasoning
  • 2 Tbsp Ground Black Pepper
  • 1 Tbsp White Vinegar
  • 8 Tbsp Vegetable Oil, divided (I recommend Avocado Oil)
  • 2 lb fresh Chorizo
  • 1 White Onion, diced
  • 1/2 cup fresh Cilantro, chopped
  • 1/2 cup favorite Green Chile Salsa
  • 1/4 cup Lime juice
  • 1 cup Cheese, either Queso Freso, Cojito or a “Mexican Blend”, shredded
  • Base Quiche Mix with the addition of 2 Eggs and 1/4 pt Half and Half
  • 2 pie pans

Preparation

First thing to do is clean and cube the potatoes.  Add them into a large pot and cover with water until all of the potatoes are underwater by 1/2 inch.  Heat on High heat until boiling, then add 2 tablespoons of Kosher Salt, and the White Vinegar.  Set a timer for 5 minutes.  When that is done, drain and strain the Potatoes in the sink, allowing them to dry out a bit.  When they are almost dry, sprinkle liberally with 2 tablespoons Chile Lime Seasoning and 1 tablespoon of Ground Pepper, shaking to make sure all sides get a little of the coating.

In a large skillet, preferably a cast iron skillet, over high heat add 4 tablespoons of Oil and heat until it starts to smoke.  Then carefully add in the seasoned potatoes and shake to distribute evenly in the skillet.  Continue cooking, tossing and stirring occasionally, until browned and crispy on all sides.  This should take about 15 minutes.  Remove and set aside, drying on a paper towel until final assembly, refrigerating if that is more than 1 hour away.

Again in a large skillet, cast iron is better, over high heat add the remaining Oil and heat until it starts to smoke.  Then carefully add in the Chorizo, breaking it up into about 1/2 inch sized chunks.  Cook this until you think it is fully cooked.  Then continue cooking, stirring and tossing frequently, until all the liquid, except the fat the breaks out, has has boiled off.  The Chorizo is sizzling and well-browned, about 15 minutes.  Remove and allow the remaining grease to drain off on to a paper towel.  Set aside until final assembly, following the refrigeration rule above.

Whenever you have time during the above process, you should chop up the remaining Onion and Cilantro and reserve until final assembly.

Final Assembly and Cooking

Preheat your oven to 375 F.  Add a thin coating of Oil to the pans.  In a large mixing bowl, mix together the Chorizo, Potatoes and Onion.  Spread this mixture evenly into the pie pans.  Prepare the Base Quiche Mix, and add the 2 extra Eggs and 1/4 pint of Half and Half to the Mix.  Then add in the Salsa and Lime Juice and continue whisking until fully mixed and fluffy, about 4 minutes.  Slowly pour this equally over each filling making sure to fully coat all the filling.  Top with the Cheese equally to each and then sprinkle with the Cilantro.  Place in the oven and cook for 35 – 40 minutes, until the Cheese is turning golden brown.  Remove and serve, or pack up to take to the rink.

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Santa Muerte Meat Pie

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Fruity Santa Muerte Meat Pie
Fruity Santa Muerte Meat Pie

This one is inspired by a taco I had on a trip to Phoenix, from a little taco shop called La Santisima.  This is a mixture of caramelized fruits, nuts, peppers and a tasty picadillo style meat.  We took all the fun of the little taco and dumped it to another variation of the Tourtière or meat pie.  Fruity, tasty and not at all hot, even though there are some hot peppers in it.  Easy to make too.  And the name is meant to honor the taco shop’s patron saint.

Serves: 16 – 22 (2 pies)

Ingredients

Meat Filling

  • 3/4 lb of Ground Pork
  • 3/4 lb of Ground Beef
  • 2 tsp Olive Oil
  • 4 cloves Garlic, minced
  • 1/2 large White Onion, finely chopped
  • 4 oz Raisins
  • 1 Tbsp ground Black Pepper
  • 1/2 Tbsp Sea Salt

Fruit Filling

  • 4 Roasted Green Chile, cleaned and diced
  • 2 tsp Olive Oil
  • 4 cloves Garlic, minced
  • 1/2 large White Onion, finely chopped
  • 1/4 cup Almonds, chopped
  • 1/4 cup Sunflower Seeds
  • 1 Pear, cubed
  • 1 Apple, cubed
  • 1 medium vine ripened Tomato, cubed
  • 1 Tbsp ground Black Pepper
  • 2 Tbsp Sage
  • 2 tsp Cinnamon

The Rest

  • 2 9 – 1/2 inch Pie Pans
  • 4 Pastry Pie Crusts, 2 for each pie
  • 4 Large Eggs
  • 1/2 cup Mexican Crema or Creme Fraiche
  • 1/2 cup Queso Fresco Cheese, shredded
  • 1/4 cup Pomegranates (if you can get them)

Preparation

Meat Filling

In a large skillet (cast iron if possible), over medium-high heat, add the oil and allow to heat up.  In a large mixing bowl, mix all the ingredients for the meat filling, except the oil.  When the oil in the skillet is hot enough transfer the meat mixture and cook until the meat has some nice brown edges and the onions are starting to brown as well.  Remove the meat filling from the skillet and drain the excess grease off.  Allow to cool and place this meat filling in a container and refrigerate until final assembly.

Fruit Filling

First prepare your roasted Green Chile.  I pick up good Anaheim or NM Big Jim Green Peppers and roast them on the grill until the skin is turning mostly black.  Then allow them to cool until your can handle them.  Clean by removing the skin and stems.  Dice this up into 1/2 inch pieces.  If you want to skip the above step entirely, get a 1/2 cup of El Pinto or Colorado Roasted Green Chile Sauce, instead.

In an oiled large skillet, over medium-high heat, combine the Garlic and Onions and cook until they start to turn translucent.  Then add in the Almonds, Sunflower Seeds and the cubed Pear and Apple.  Saute this for about 5 minutes.  Then add in the Tomato, Green Chile, Pepper, Sage and Cinnamon.  Saute this until it starts to boil.  Then reduce the heat to medium and continue cooking for 15 minutes, uncovered and stirring occasionally, to reduce the liquid.  Remove and strain this filling too.  This liquid you want to use so drain that into a separate container and refrigerate both until ready for final assembly.

Pie Crusts

Again I used store bought crusts as this saves quite a bit of time.  Remember that you need enough for the top and bottom of the pie.

Final Assembly and Cooking

Preheat oven to 420 F.  In a large mixing bowl and add in the Eggs, Crema and the liquid you reserved from cooking the Fruit Filling above.  Mix thoroughly, whisking for at least 4 minutes.  Then mix in the both fillings you prepared above and the Queso Fresco Cheese.  Halve this mixture and place into each of the pie crusts.  Top with a handful of Pomegranate seeds.  Place the top layer of crust on top of the filled pie.  Trim the pastry and make sure to seal the edges.  Cut some steam vents in the top crusts.  You could get creative here by making the slits look like a skull, and use some extra Pomegranates to fill the eye holes.  Wrap the edges with 2 inch strips of aluminum foil.  Put into the oven for 20 minutes.  Remove the foil strips and reduce the heat to 375 F, and bake for another 25 minutes or so.  Remove when the crust is golden.  Either serve or pack them up to take to the to the rink.

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Smokey Sage Sausage Hash Quiche

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Smokey Sausage Hash Quiche
Smokey Sausage Hash Quiche

This one was developed while trying to come up with creative ways to use the Honey Sriracha sauce that we introduced a few recipes ago.  This one simply uses the sauce as a coating for the pizza style crust that is based on another old standby recipe.  We’ve taken a whole bunch of Sage and also some Peruvian Chile Lime spices and used them in a couple of different ways to add more body to this quiche.  It’s a little but of work, but it’s pretty good too.

Serves: 16 – 22 (2 Quiches)

Ingredients

Preparation

Lets start by getting the corn going on the grill.  Clean the silk out of the ears of corn and evenly sprinkle with salt, pepper and apply a good coating of the Chile Lime Seasoning.  Stick a 1 – 1/2 tsp pate of Butter in between the husk and the corn and wrap completely with foil.  Heat your grill to 400 F and cook these for 12 minutes on each side.  Remove and allow to cool.  Strip the husk off and then trim the corn off of the cobs and set aside.  Discard the cobs.

While the corn is grilling, you should start browning the sausage.  Simply cook the sausage in a large skillet over medium high heat until you’ve fully browned it or about 15 minutes.  Drain and set the meat aside.

Then in the same skillet, over medium high heat, combine the hash browns, sage and the green chile sauce and cook until most of the moisture has evaporated and the hash browns are starting to brown.  When done and cooled you should mix together in a large container with the corn and the sausage.  Place in the refrigerator until ready for final assembly.

Make the Honey Sriracha sauce by combining Honey and Sriracha in a small pot over medium heat and bringing contents to a slow boil while stirring. You’ll use part of this to lightly coat the crust and the remainder should be mixed into the Base Quiche Mix.

Prepare 2 pizza dough pie crusts using the method from the Real Men DO Eat Quiche cookbook, and brush the top of the dough with the Honey Sriracha sauce.  Refrigerate until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 375 F.  Evenly fill the pie crusts with the sausage, hash brown and corn mixture.  Prepare the base quiche mix and add to it 1 tsp of the Peruvian Chili Lime Seasoning and the remains of the Honey Sriracha Sauce.  Whisk for at least 4 minutes.  Slowly pour the quiche mix over the filling and top with the Shredded Cheese.  Cook in the oven for 30 – 40 minutes, removing when thee cheese starts to brown.  Either serve or pack this up for transport to the rink.

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Southwestern Meat Pie

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Southwestern Tortiere
Southwestern Tortiere

Last week we made a traditional Tortière.  This week we’ve added a little Southwestern flair to the meat pie by adding in our favorite fruit, Green Chile!  We had to add a couple of other ingredients to take the heat level down a bit, so the Northern boy’s could still eat this.  We also discovered that topping these with flakes of cheese, doesn’t really work.  That is what those flakes that look like chocolate are on the crust.

Serves: 16 – 22 (2 pies)

Ingredients

Filling

  • 1 lb of Ground Pork
  • 1 lb of Ground Beef
  • 1 cups Water
  • 1 large White Onion, finely chopped
  • 2 Russet Potatoes, cubed to 1/2 inch size
  • 6 Roasted Green Chile, cleaned and diced
  • 4 cloves Garlic, minced
  • 1 Tbsp ground Black Pepper
  • 1 Tbsp All Spice
  • 2 Tbsp Sage
  • 1 tsp Rosemary
  • 1 tsp Nutmeg
  • Salt to taste

The Rest

  • 2 9 – 1/2 inch Pie Pans
  • 4 Pastry Pie Crusts, 2 for each pie (this time we tried Gluten Free)
  • 4 Large Eggs
  • 1/2 cup Mexican Crema or Creme Fraiche
  • 1/2 cup Asadero Cheese, shredded
  • 1/2 tsp Cinnamon

Preparation

Filling

First prepare your roasted Green Chile.  I pick up good Anaheim or NM Big Jim Green Peppers and roast them on the grill until the skin is turning mostly black.  Then allow them to cool until your can handle them.  Clean by removing the skin and stems.  Dice this up into 1/2 inch pieces.

In a large skillet (cast iron if possible), over medium-high heat, add the meat and water and bring to a boil.  Add everything else except for the Salt.  Reduce the heat to low, cover and continue cooking for one and a half hours.  Stir this about every 15 – 20 minutes.  Add a little more water if the mixture dries out.  Near the end add the Salt.  When done this mixture should contain just a thin layer of liquid in the bottom of the skillet.  Remove from heat and place in a container and refrigerate until final assembly.

If you really want to get tricky, de-glaze the skillet with 1/4 cup of red wine, and save that separate to add in during final assembly.

Pie Crusts

Again I used store bought crusts, these were from Trader Joe’s and were gluten free and even tastier than the others.  Just remember that you need enough for the top and bottom of the pie.

Final Assembly and Cooking

Preheat oven to 420 F.  In a large mixing bowl and add in the Eggs, Crema and Cinnamon and mix thoroughly, whisking for at least 4 minutes.  Then mix in the filling you prepared above and the Asadero Cheese.  Halve this mixture and place into each of the pie crusts.  Place the top layer of crust on top of the filled pie.  Trim the pastry and make sure to seal the edges.  Cut some steam vents in the top crusts.  This is where I went wrong with the sprinkling of some Cheese on the top of the meat pies.  Just don’t do it.  It doesn’t ruin the flavors, it just raises questions.  Wrap the edges with 2 inch strips of aluminum foil.  Put into the oven for 20 minutes.  Remove the foil strips and reduce the heat to 375 F, and bake for another 25 minutes or so.  Remove when the crust is golden.  Either serve or pack them up to take to the to the rink.

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Tourtiere (French for Meat Pie)

Tourtiere (French Meat Pie)
Tourtiere (French Meat Pie)

Tourtière is a French-Canadian name for a meat pie traditionally eaten at Christmas in Eastern Canada.  I had never heard of this until a few days ago when searching for a new dish for the weekend game.  I literally stumbled across these at the bottom of a search for meat pies.  It looked good, so what the heck.  The fellas all liked this and some even said they preferred this to the regular quiche.  Although this is not quite the traditional recipe, I added a few more eggs to hold it together better, it seems to taste exactly like the traditional tourtière.

Serves: 16 – 22 (2 pies)

Ingredients

Filling

  • 1 lb of Ground Pork
  • 1 lb of Ground Beef
  • 2 cups Water
  • 1 large White Onion, finely chopped
  • 2 Russet Potatoes, cubed to 1/2 inch size
  • 1 Tbsp ground Black Pepper
  • 1 Tbsp All Spice
  • 1 Tbsp Savory
  • 1 tsp Rosemary
  • 1 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • Salt to taste

The Rest

  • 2 9 – 1/2 inch Pie Pans
  • 4 Pastry Pie Crusts, 2 for each pie
  • 4 Large Eggs
  • 1/2 cup Half and Half
  • 1/2 tsp Cinnamon

Preparation

Filling

In a large skillet (cast iron if possible), over medium-high heat, add the meat and water and bring to a boil.  Add everything else except for the Salt.  Continue cooking, reduce the heat to low, and cover for one and a half hours.  Stir this about every 15 – 20 minutes and add more water if the mixture dries out.  Near the end add the Salt.  When done this mixture should contain just a thin layer of liquid in the bottom of the skillet.  Remove from heat and place in a container and refrigerate until final assembly.

Pie Crusts

I’ve used store bought crusts and strangely they were pretty good.  If you make your own crusts, start early.  Just remember that you need enough for the top and bottom of the pie.

Final Assembly and Cooking

Preheat oven to 420 F.  In a large mixing bowl and add in the Eggs, Half and Half and extra Cinnamon and mix thoroughly, whisking for at least 4 minutes.  Then mix in the filling you prepared above.  Half this mixture and place into each of the pie crusts.  Place the top layer of crust on top of the filled pie.  Trim the pastry and make sure to seal the edges.  Cut some steam vents in the top crusts.  Wrap the edges with 2 inch strips of aluminum foil.  Put into the oven for 20 minutes.  Remove the foil strips and reduce the heat to 375 F, and bake for another 25 minutes or so.  Remove when the crust is golden.  Either serve or pack them up to take to the to the rink.