Chorizo and Potato Egg Custard with New Mexican Chi

Name: Chorizo and Potato Egg Custard with New Mexican Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 oz dried New Mexican chiles (2 to 3); 2 garlic cloves, left unpeeled; 1 teaspoon cumin seeds; 1 (14- to 15-oz) can stewed tomatoes including juice; 3/4 teaspoon salt; 1 lb large boiling potatoes; 1 onion, finely chopped; 1 tablespoon olive oil; 1/2 lb hot or sweet Spanish chorizo (spiced cured pork sausage), finely chopped; 8 large eggs; 1 1/2 cups heavy cream; 3/4 teaspoon salt; 1/4 teaspoon black pepper; Special equipment: a shallow 2- to 2 1/2-quart ceramic or glass baking dish

Servings: persons

1/2 oz dried New Mexican chiles (2 to 3)
2 garlic cloves, left unpeeled
1 teaspoon cumin seeds
1 (14- to 15-oz) can stewed tomatoes including juice
3/4 teaspoon salt
1 lb large boiling potatoes
1 onion, finely chopped
1 tablespoon olive oil
1/2 lb hot or sweet Spanish chorizo (spiced cured pork sausage), finely chopped
8 large eggs
1 1/2 cups heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a shallow 2- to 2 1/2-quart ceramic or glass baking dish

1
Heat a dry heavy skillet (preferably cast-iron) over moderate heat until hot, then toast chiles, pressing down with tongs and turning occasionally, about 1 minute.
2
Transfer to a bowl.
3
Toast garlic in skillet, turning occasionally, until softened and slightly charred, about 5 minutes, then transfer to bowl.
4
Toast cumin in skillet, stirring, until fragrant and a few shades darker, about 30 seconds, then transfer to a blender along with tomatoes and salt.
5
Discard stems and seeds from chiles and add to blender.
6
Peel garlic and add to blender.
7
Puree until smooth.
8
Preheat oven to 325F.
9
Peel potatoes and cut crosswise into 1/8-inch-thick slices.
10
Cook potatoes in a 2- to 3-quart saucepan of boiling salted water until just tender but not falling apart, about 8 minutes, then drain in a colander.
11
Arrange slices, overlapping, in oiled baking dish.
12
Cook onion in oil in a large heavy skillet over moderate heat, stirring, until softened, about 5 minutes.
13
Add chorizo and cook, stirring, until chorizo is heated through, about 5 minutes.
14
Spoon mixture evenly over potatoes and top with 1 cup sauce, spreading evenly.
15
Whisk together eggs, cream, salt, and pepper until combined well and slowly pour into dish.
16
Bake in middle of oven until custard is just set in center, 35 to 45 minutes.
17
Let stand 5 to 10 minutes before cutting.
18
Serve remaining chile sauce on the side.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 oz dried New Mexican chiles (2 to 3), 2 garlic cloves, left unpeeled, 1 teaspoon cumin seeds, 1 (14- to 15-oz) can stewed tomatoes including juice, and more.

Yes, Chorizo and Potato Egg Custard with New Mexican Chile Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chorizo and Potato Egg Custard with New Mexican Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions