"The Mexican Mess" or Herbed Jalapeno-Cornmeal Waffles with Chorizo Gravy, Blackened Heirloom Tomato Salsa, Fried Eggs, & Fresh Cilantro |
fried egg perfection. |
See the pink chorizo gravy? Love it. |
And that, my friends, is why it is called The Mexican Mess |
For the Herbed Jalapeno-Cornmeal Waffles:
1 ½C AP Flour
½C Cornstarch
½C Coarse Cornmeal
1t Baking Powder
½t Baking Soda
1t Salt & Sugar
¼t Black Pepper
Pinch of Chili Powder & Cumin
1C Milk & Buttermilk
2/3C Vegetable Oil
2 Large Eggs, Lightly Beaten
2-3T Fresh Cilantro, Minced
1T Fresh Chives, Minced
1 Fresh Jalapeno, Minced
For the Chorizo Gravy:
½lb Ground Chorizo, Cooked into Crumbles (discard the grease)
4T Unsalted Butter
3TAP Flour
2-3C Whole Milk
Pinch of Chili Powder
Salt & Pepper, To Taste
For the Mexican Brunch Waffles:
Herbed Jalapeno-Cornmeal Waffles, Cooked until Crispy
Chorizo Gravy, Warm
Fried Eggs
Homemade Blackened Heirloom Tomato Salsa
Fresh Minced Cilantro, For Garnishing
Directions:
1. For Herbed Jalapeno-Cornmeal Waffles: In a mixing bowl, combine the flour, cornstarch, cornmeal, baking powder, baking soda, salt, sugar, seasonings, herbs, and minced jalapeno. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, and egg. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. The waffles should be crisp and golden brown. Keep them warm until you are ready to serve.
2. For the Chorizo Gravy: Fry the ground chorizo in a hot, deep skillet. Once crispy and crumbled, remove the chorizo and fat from the pan. Melt the butter, and then combine the fat with the flour in a skillet, continuously whisking, cook on medium heat for a couple of minutes until a roux is formed. Add the milk slowly to the skillet and mix the roux using a whisk. Turn the heat down to low and continue stirring until he mixture is thickened, 2-3 minutes. Add in salt and a lot of pepper to taste (and any other seasonings you would like to add). If the gravy is too thick for your taste, you can thin it by adding more milk, a tablespoon at a time. Add in the cooked chorizo until combined. Keep warm until ready to serve.
3. For the “Mexican Mess”: Stack the waffles on the plate and then pour on some of the hot chorizo gravy. Top the stack with a fried egg and garnish the plate with the blackened heirloom tomato salsa and fresh cilantro.
4. Enjoy while they are still warm!
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