Lamb Chorizo Chilaquiles

On sleepy mornings when I know I have a decently stocked pantry and some cilantro on hand, chilaquiles are a go-to option for breakfast or brunch. They combine a few of my favorite ingredients and flavors while being incredibly filling for a busy day ahead. These became even better when I found some locally-made lamb chorizo from Hopkins Southdowns Farm here in Rhode Island.

For some background, chilaquiles are a traditional Mexican dish that has garnered widespread popularity due to their vibrant flavors and comforting qualities. The dish consists of crispy tortilla chips simmered in a sauce made from ingredients like tomatoes, chili peppers, and spices. The dish is often garnished with a variety of toppings such as crumbled queso fresco, sliced onions, cilantro, and a dollop of sour cream, creating a rich tapestry of textures and flavors. The sauce can be either red or green, depending on the type of chiles used, offering a choice between a spicier or milder profile.

One of the key features of chilaquiles is their versatility. The basic recipe can be adapted to suit different tastes and dietary preferences. For example, some variations include adding proteins like shredded chicken, eggs (fried or scrambled), or even beef. Additionally, ingredients like avocado slices or pickled jalapeños can be incorporated to enhance the dish further. This adaptability makes chilaquiles a favorite among home cooks and chefs alike, who enjoy putting their own spin on this classic recipe.

The chorizo adds layers of depth to the dish that wouldn’t be there otherwise. The dish starts with a simple chipotle salsa made with canned tomatoes, chipotle in adobo, garlic, cilantro stems, lime zest, and a few other spices. It’s as easy as adding everything into a food processor and letting it rip!

An optional ingredient is MSG, which I believe adds to the overall umami and complexity of the dish. MSG or monosodium glutamate is naturally found in foods like steak, mushrooms, or tomatoes, so it’s a natural addition to boost the savoriness of the chilaquiles. There is a lot of debate about whether MSG is healthy or not healthy, but it functions in the body almost the same as salt. Don't overdo it, and you’ll be fine!

Prep garnishes like minced onion, crumbled cheese, cilantro leaves, and fried eggs ahead of time, because once things are cooking with the chilaquiles, it will come together fast! Make sure to flex your knife skills with your favorite Forge To Table knife on these (maybe not the egg though).

Start the dish by browning your lamb chorizo in a hot skillet to bring out the flavor of the spices. Flip and get it almost all the way cooked before adding your chipotle sauce and bring it to a simmer. Add tortilla chips and stir well to completely coat the chips in the lamb sauce mixture.

Now all that’s left to do is serve it up! Divide the chips amongst plates and top with a fried egg, a handful of crumbled queso fresco, mined onion, cilantro leaves, and lime wedges. There are other toppings you can include like pickled onions, jalapenos, or scallions, so use what you have on hand. Hope you enjoy it!

Lamb Chorizo Chilaquiles

One of the best and quickest breakfast dishes in our arsenal is this savory Mexican dish! Spicy lamb chorizo and smoky chipotle tomato salsa combine with tortilla chips and garnished with cojita cheese and cilantro. Don’t skip the fried egg on top either!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes 

Cook Time: 15 minutes 

Servings: 4 large servings

Ingredients:

• 1, 28-ounce can of tomatoes

• 1 5-ounce can of chipotle in adobo

• 2 tablespoons cilantro stems, roughly chopped

• 1 each clove garlic

• Zest from 1 lime

• 1 teaspoon ground cumin

• 1 teaspoon MSG (optional)

• 1 teaspoon kosher salt

• 2 tablespoons vegetable oil, divided

• 8 ounces of raw lamb chorizo sausage (or pork chorizo)

• 11 ounces tortilla chips, storebought or homemade

• 4 large eggs, for topping

• 2 ounces queso fresco or cotija, crumbled, for topping

• ¼ cup sweet onion, minced, for topping

• ¼ cup cilantro leaves, for topping

• Lime wedges, for topping

Directions:

1. CHIPOLTE SAUCE. Into a blender or food processor, add canned tomatoes, chipotle peppers in adobo, cilantro stems, garlic clove, lime zest, cumin, MSG (optional), and kosher salt. Blend until well combined. Taste and adjust seasonings. Set aside. 

2. GARNISHES. Prepare garnishes of minced sweet onion, cilantro leaves, and lime wedges because the dish comes together fast! In a nonstick skillet over medium heat, add one tablespoon of vegetable oil. Once it’s shimmering, crack in the eggs. Cook until the egg whites are set but the yolks are still runny, about 2-3 minutes. Set aside. 

3. CHORIZO. In a large skillet over medium-high heat, add the remaining one tablespoon of vegetable oil. Once the oil is shimmering, add the lamb chorizo in an even layer and let cook, undisturbed, until it starts to brown, about 2 minutes. Flip and stir the chorizo and cook for another minute. 

4. CHORIZO. Add the prepared chipotle-tomato sauce and stir well with a wooden spoon to get up all the browned bits on the bottom. Bring to a simmer. Add tortilla chips and stir well to completely coat the chips. Remove from heat.

5. GARNISHES. Divide the chips amongst plates and top with a fried egg, a handful of crumbled queso fresco, mined onion, cilantro leaves, and lime wedges. Enjoy immediately!

Chef’s Notes:

• Make the sauce less spicy by adding less of the chipotle peppers in adobo sauce.  

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