Cazuela de Chorizo con Papas

One of my favorite Mexican comfort food dishes is tweaked here to become a gloriously decadent crustless quiche.  The quality of this recipe depends on using authentic chorizo from a local carniceria, the best North of the Border green chile powder you can get your hands on, and a copious amount of smoked gouda.  The result is a perfect yin of earthy, meaty heat balanced by a yang of nutty creaminess.

Ingredients:

2 tbsp canola oil
3 cloves garlic, finely chopped
1 large yellow onion, cut into small dice
2 tsp. New Mexico green chile powder
1 tsp. salt
1 pound ground chorizo
3/4 cup heavy cream
4 large eggs
10 oz. smoked gouda, shredded

To make:

Begin by heating oil in a large, nonstick saucepan over medium heat.  When sizzling, add garlic and onions, and cook, stirring frequently, until they begin to soften, about five minutes.  Add chile powder and salt, stir to combine, and cook for two minutes more.  Add ground chorizo and use a spatula to break up the meat into small pieces, and then stir to combine with the rest of what is cooking in the saucepan.  Cover and reduce heat to medium low, and cook for ten minutes more, stirring occasionally.  When meat is browned, drain the contents of the saucepan in a large colander to remove excess grease.  Set colander aside.

Set oven to 375 degrees.

In a large bowl, whisk together the cream and eggs, and then add the shredded gouda, stirring to combine.  Put chorizo mixture into the bowl, and stir thoroughly to combine with the gouda custard.  Pour the quiche into a large circular casserole, and use a spatula to spread mixture evenly throughout.  Cover, and cook for 45-50 minutes, until edges begin to crisp.  Remove from oven and let cool for ten minutes before serving.  Serve the quiche with sauteed zucchini and freshly made tortillas.

Serves 6-8.