Hey Everyone! I decided to put a spin on classic Scotch Eggs (hard-boiled egg wrapped in sausage). I replaced the hard-boiled egg for a soft-boiled one and nixed the breakfast sausage for Mexican Chorizo. Here's a how-to video that will go into detail about the technique and ingredients. Of course, I'll add more notes below. I hope you enjoy!
Watch the video by clicking here.
Mexican Chorizo Spice Blend:
---> ”toastables” (toast for 3-4 minutes in 350F oven)
- Ancho Chili Powder, 3 tbsp *deseeded for less spicy
- Cumin Seed, 2 tbsp
- Black Peppercorns, 12 whole
- Coriander Seed, 2 tsp
- Whole Cloves, 10 cloves
- Bay Leaves, 3 medium leaves
---> “Non-toastables”
- Ground Cinnamon ½ tsp
- Mexican Oregano Dry, 1 tsp
- Fresh Thyme, 1 tsp
- Paprika (hot or sweet), 5 tbsp *Use hot paprika for more of a kick
- Cayenne, 1 tsp
- Kosher Salt, ½ tsp and more to taste
- Fresh Garlic, minced 2 cloves
- Apple Cider Vinegar 3 tbsp
- Garnish - ½ cup loosely packed chopped cilantro
Chipotle Lime Crema:
- Creme Fraiche or Sour Cream, ¼ cup
- Chipotle in Adobo, 1 tbsp
- Fresh Lime Juice, ½ small lime plus more to taste
- Kosher Salt, ½ tsp plus more to taste
Soft-Boiled Egg Tips:
- Bring water to boil, then GENTLY add in eggs. Cook for 6.5 minutes. Shock in ice water for 3-4 minutes.
- “Fridge cold” eggs, aka eggs directly taken from the fridge, are fine. No need to bring to room temp.
- I find eggs are easier to peel under running water or completely submerged. The water seeps in between the cracks of the eggs to help the shell come off the egg.
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Spanish vs. Mexican Chorizo: https://www.thekitchn.com/whats-the-difference-between-mexican-and-spanish-chorizo-word-of-mouth-207326
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