The BREAKFAST of my DREAMS, Papas Con Chorizo
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- čas přidán 7. 06. 2024
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I recently traveled down to Mexico for my buddy Danielson Williams’ beautiful wedding, and every morning for breakfast, a lovely young lady would make fresh corn tortillas for me and make me papas con chorizo tacos for breakfast which I would then turn into breakfast tacos. And so now I’m obsessed and we’re making them at home
RECIPE:
Papas Con Chorizo Is the Mexican Breakfast of my Dreams
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You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 using my link - madein.cc/0424-notanothercookingshow
I appreciated how you included the trial and error of making the tortillas. It puts into perspective how skilled you have to be to cook this and makes it more relatable for the rest of us who are trying to learn.
Hi, Mexican here I understand your struggle with tortillas if you have never made them before... My mom taught me by saying something like "just do it until its right" because sometimes you need more water or less or higher heat or thicker tortillas or many times we do them by hand and not using the machine to flatten the tortillas so yeah.. I think you showed everyone how to make a really good tortilla because it's hard to explain how to make one haha
Also idk if it is just because I am Mexican, but I picked up the tortillas fast haha. The tips I got from my mom and abuelas growing up around the kitchen for tortillas: mix in your pinches of salt and a little bit of baking powder for fluffiness. You want to dry mix it with lard or a light oil and mix until consistency of wet sand. After for mixing in your water, you want it to be as hot as you can handle the heat and mix it heavy with your hand or heavy mixer till it no longer sticks to your skin when handling. Then just pinch off the batch, flatten with the machina and boom done. Easy to handle and beautifully soft. Make like double thick as store bought tortilla trust me.
You may have solved my dilemma. When I went to Mexico a few years ago I found the corn tortillas more flexible and much more delicious than anything I had tasted in the States. I asked if there was wheat in it and the server said no. I didn't have enough Spanish and she didn't have enough English to pursue this further. I have tried to figure out how they did it for years. It would make sense adding some lard. I will try this!
"I picked it up fast"
"Yeah so I've been getting tips my entire life"
I'm from Honduras, and throughout Mexico and Central America, tortillas vary in thickness, but one thing is certain: crafting tortillas is an art. I absolutelyenjoyed the intense focus in his face at 13:25, Cusato takes his recipes very seriously Hahaha!
🥰🤭
As a Mexican you nailed it, my mom and I are proud lol
Me after watching the first three tacos get made: "Man, if only Stephen knew the trick where you caramelize the cheese and then throw the warm tortilla on top of it."
Stephen: **Immediately does that next**
Me: "My man!"
Chicharron de queso is THE BEST 😍
Stephen, I use parchment for the press and then put the tortilla on the comal and then pull off the parchment.
First step of making this beautiful looking breakfast... Get up at 2 p.m.
*laughs in night shift*
You could store like half of this indefinitely?
it's how friend Blanca does it. most of it she has on hand. she is my goto Mexicana chef
Whatever you do don’t buy the chorizo at the store that says “Soy Chorizo” because it doesn’t mean I am Chorizo like you think!
LOL!
I'm not a vegetarian, but I've had some pretty decent soy chorizo.
LOL I buy Soy Chorizo porque Soy Vegan 🤣
I love the Trader Joe's soyrizo. That stuff is spicy and tasty AF
Soy Chorizo is offensive to everything that is sacred and decent.
I appreciate you showing the struggle with the tortilla making and finally nailing it. It is a legit skill.
Hurry, somebody call the abuela tortilla police!!! Rick Bayless, HELP! Nah brother, you did a fine job. This is why I've always been scared to make tortillas even though they'd have to be infinitely better than store bought.
This channel is amazing btw.
one of the most flavourful cuisines ever
THANK YOU MEXICO !!!!!
That was like watching Picasso paint...
Probably the best video I've seen you make so far. Great job.
Papa con chorizo was an all time favorite growing up. I am away from my mom for years now, but I still go to a local carniceria and buy the chorizo and queso oaxaca there. I do also know how to make handmade tortillas so if I an feeling very homesick this os definitely one of my go to meals for sure.
It's not just for breakfast anymore!!! I love papas con chorizo in all kinds of dishes, even just on their own with some Mexican white rice.
Thank you for showing the endless process of making great tortillas! I now have hope to try again!!
Your patience is incredible, so much respect there! And it's just so intriguing to watch and get excited to do it myself. Great recipe!
Wow, what an adventure!
When we char the guajillos, we usually chop the stem and run a blade down the edge, from the inside, so that the entire inside is exposed. Then we can char the inside and the outside. Typically, we know it's ready because the red color turns bright red on the inside portion.
Great video, by the way. I never knew how to make homemade chorizo, though I eat it all of the time.
Wow, Stephen could teach chef’s to cook! He’s so talented and so determined to learn to make it the way he wants it to come out. Such determination is admirable.
Looks amazing! Def gonna try this.
Love your channel, it's always exciting and so delicious!
Wonderful, it's just wonderful! Chorizo made from scratch.😊
I make something close but learned from your video, thank you. Great videos, like your pace
Excellent Torturial my friend.
Looks yummy, thanks!
Great job. This is very autherntic.
They look great. I love tacos for breakfast.
Wow!!!! Thank you. 🎉🎉🎉🎉
Love your content 😊😊😊❤❤
Oh my God you are so lucky to have homemade corn tortilla's! I love this!
I love Mexican breakfast.
This looks delicious! Gonna have to make this soon, I have all the ingredients.
Big blue represent! I will def be making this! Thanks!
As a Mexican I approve this recipe! I love papas con chorizo.
LUV Made In
Hello and thank you so much for your amazing recipes. I just subscribed and love your channel. One question, where did you get your tortilla press? There is no link for it!
Definitely my favorite breakfast my mom would make me, except I’m a flour tortilla guy.
I tried making tortillas with the Masienda masa but I failed 😅 after watching this I’m definitely going to try that again!
Papa con chorizo is one of my favorites! Brings back memories of my grandparents, who would frequently make a huge cazuela of this and just leave it on the stove all day. We'd have it for breakfast in the morning, usually with eggs & tortillas. Lunch or dinner could be sopes, on tostadas, with frijoles de la holla or refried beans, with nopales... I also really like using Masienda masa harina. I'm lucky that I live close to a few good tortillerias where I can get fresh nixtamal or masa, but if I'm feeling lazy, this is a good product to have in the pantry. Provecho, chef!
You can also order this dish at Mexican restaurants as 'chorizo en papas.' I believe using this term will help ensure better understanding.
Use dog waste bags, they never fail. Perfect thickness for the tortillas and they don't stick. Always great videos. 👍
I feel your pain on learning how to make corn tortillas. After a couple years now I reflect back on the learning curve, love them
Chorizo is great but my two favorite breakfast tacos are machacado con huevo (which is a dried beef that's ponded into little fibers and mixed with eggs) and migas
This looks awesome and for some reason I stopped looking for chorizo when I realized I can easily make my own. Thanks Steve! One question: why not toast the spices and peppers used in the chorizo before blending up?
Dude great video - Mexican food is so incredible, the flavors, colors, and passion...making the corn tortillas was also harder than I thought, I ended up placing it on the press like you eventually did, peeling off the top and then flipping it face down onto the press and then peeling that side off...I could then pick it off the press with my hands, but my press is cast iron so maybe it would stick on others. I also used parchment paper because I didn't have any big plastic bags and it worked great.
I've been making a simple version of this for years after a buddy of mine from Texas made it for me. I do 2 - 3 potatoes in thin dices, a tube of chorizo from the market (probably a pound), and about 9 or 10 eggs mixed in. I have to try this homemade version of the chorizo and that salsa rojas.
Also wanted to say, thank you for showing the mistakes. So many times I feel like a failure when things don't work out. Your videos have always been so straightforward and unpretentious which is what I've always loved about them.
This guy is funny, I'm glad I subscribed. Enjoyed the effort...
Swine + chilis + spuds + spicy red sauce = HOLD MY MAMOSA!! 😮💨🤘🤘
I love my stick blender. Would it work for this?
Migas w chorizo for the win!
I am so fkn hungry now! That was perfection!
Chorizo con papa with some sour cream is perfect.
Corn tortillas are definitely trickier than flour ones. We make both from time to time, but we have a really good Mexican butcher nearby that makes them fresh daily. $3 for 30 corn tortillas. They also sell fish ceviche for $5.99/lb 2lbs of that and a bag of tortilla chips is lunch for four people for $15.
its a beautiful thing
I’ve always added chorizo to taco meat the added spice and fat is great.
Stephen, Outstanding!
For $2.00, I'll buy a pack of 30 white corn tortillas.
Kind regards 2 all...
Hey brother. Just wondering why you didn't use parchment paper instead of the plastic? I use it all the time and works great for me.
You got the tortillas to puff, that's a great sign!
What if you use a silicone sheet and transfer the sheet straight to the griddle?
Nice determination ❤
At some point, I saw someone suggest using 2 different thicknesses of plastic - plastic wrap and a gallon plastic bag, for example. So I did that. I do literally nothing else right, but they turn out really well.
Have you tried using a little oil on your hand when rolling and pressing the maza?
Cacique a popular Mexican brand here in the Southwest uses salivary gland, lymph nodes and fat as the beef component. Curious to see what cut you use
Request for a chilaquiles recipe please
they're super easy to make though..
@@marksando3082
its the chips thats a pain in the ass. from experience their a bitch to produce.
Quick tip go from 85% to 90% hydration on the masa harina , it works for most types
For your tortillas if you use a plastic grocery bag or one of the produce bags from a grocery store they’ll peel off easier. Thinner plastic is typically better
Hell Yeah !
If I made this for breakfast it would be time for dinner by the time it's ready!
100% a "make a bunch of components a day or two before you intend to eat it" recipe. Most of these components can also be doubled so you have stuff for multiple breakfasts. Or not, because that's definitely enough salsa for like a week of repeated uses.
@@ItsMrBozToYou yep i make huge batches of salsa and freeze in portions
That’s better than a Portuguese breakfast!
💯💯💯
i recommend to add a little lard to the tortilla ingredients. it will help with handling and adds a little chew to the finished product I would also stress there is a major difference in how well this comes together when you use a cheap masa harina versus a more expensive product. the extra cost is worth it. I found that my tortilla recipe was a little more forgiving with the higher quality masa. Just my 0.02!
It's cheating, but I like a very thin layer of oil on the plastic for the tortilla press. Makes it really manageable.
I wanna make the sauce and use tempeh instead if pork 😊
I’m hungry now
This man just shredded Oaxaca cheese. He's not ready.
You can buy shredded Oaxacan cheese at the Mexican market... what are you talking about 😂
@@ish7957 Fake Oaxaca cheese maybe. Real Oaxaca cheese is a string cheese and is pulled apart with your hands.
😋
Might not be able to say Chorizo but you can sure make it!
I absolutely love papas con chorizo, personally not a fan of extra salsas with the chorizo unless the chorizo wasn't seasoned well.
Steve!! Your a genius. You have taught me so many things.
'Better Than Boullion' is so much better than regular Boullion. LOL You should try it.
Another top-notch video, sir! I do like the 'show your working' approach, rather than some s****y ten-second clip with all of the soul and hard-work taken out.
I'm surprised he didn't pan roast the chilis first. I wonder why. Does anyone know?
Dr Jill!!!!!
i would love to make these but i dont have half of the necassary equipment and those tortillas look like a major pain the ass to make
You don't need any equipment to make tortillas- just a heat source & a pan. Anywhere you find tortillas being eaten, you will find abuelas & tias making tortillas by hand, no press. Maybe a comal, maybe not. Usually whatever pan they have is good enough. The only "necessary" item is the masa harina. Masienda brand is the best that is commercially available, if you don't live near a tortilleria where you can buy masa freshly ground from nixtamalized maize. Most markets in the US will also carry Maseca brand masa harina (🤢), but it will do just fine for most people. Both brands are easily purchased online. And like Stephen said, its more about getting the technique down & the more you do it, the better you'll get at it.
This is great but I will just walk down the street in Santa Barbara it’s almost a crime to make your own!😂
the written recipe for the chorizo has oregano double typed, and doesn't have the cloves you mentioned in the video
For salsas if its just for me I throw the entire chile in, if its for others I remove all the insides and just use the skin.
Always Wondered how to make Mexican chorizo at home since leaving the US, now its always Spanish chorizo what a pity
Finaly, a cooking chanel making a video to worsen my love for chorizo.
Why only 720p?
next time use salsa de molcajete with that dish, you will take it to the next level
you forgot to use lard in the masa
WEAR GLOVES when de-seeding and working with dry chill's! I made the mistake one time, with Arbol, touched my eyes by accident hours later in the day and it wasn't pretty...
Homemade tortillas, homemade chorizo, what is this a Joseph Anderson video? I ain't got a week to make breakfast.
Then don’t make it.
From LA Here I’ve been to Mexico many many times salsas are made with fresh tomatoes not canned. His Chile’s are good.
Never heard of someone pronouncing Guajillo with the hard G sound.
I´m mexican and I still dont understand why gringos named nixtamalized corn flour as "masa harina", thats not even its name in spanish lmao. Masa means just dough and harina just means flour, not even the real syntaxis of spanish which should have been "harina para masa" and that still doest make sense because that could be just all purpose flour. Like, you could have just name it tortilla flour instead of puting an exotizied incorrect spanish name lol.
Great job with the recipe tho.
My stomach is growling!
Shredding Oaxaca cheese with a box grater and not pulling it out string by string is either an act of genius or blasphemy