Mother’s Day is just around the corner. Be ready with a special May 10 brunch menu that includes this Cal-Mex Breakfast Crumble featuring chorizo, corn and lots of Hispanic cheese.
Recipe courtesy of Chef Barbara Alexander; photo by David Siegel; recipe and photo courtesy of California Milk Advisory Board
Makes 25 to 35 servings
3 jalapeños, charred, peeled and chopped
2 pints grape cherry tomatoes
12 garlic cloves, slivered
½ c. olive oil
1 lb. chorizo, casing removed
2 onions, finely diced
2 lbs. kale, Swiss chard or other greens, shredded
12 oz. corn kernels, fresh or frozen
2 oz. Real California Panela Cheese, cubed
4 oz. Real California Queso Requeson
4 oz. Real California Oaxaca Cheese, cubed
4 oz. Real California Crema 10 oz. eggs, whisked
Salt and pepper to taste
The Crumble:
7 oz. oats
4½ oz. coarse ground cornmeal
3 oz. almonds, chopped
1 T. Turbinado or Demerara Sugar
6 oz. Real California Cotija Cheese, crumbled
2 t. oregano
3 T. chili powder
5 oz, butter, cold, cut into small cubes
1 t. salt
For Garnish:
Tomato confit
Cilantro sprigs
Crema
Preheat the oven to 375°F.
Prepare the Tomato Confit:
Place the tomatoes, garlic and olive oil in an ovenproof dish and place in the oven for 12-15 minutes, or until the tomatoes shrivel slightly. Remove and set aside (½ will be for garnish).
Prepare the crumble by mixing all dry ingredients together. With your fingers, rub in the butter until just barely incorporated and you have a chunky mixture; set aside.
Char the jalepeño over a live flame or under a broiler. Allow to cool then peel, de-seed and stem and chop coarsely.
In a large sautoir, brown the chorizo with the onions. Add the shredded greens and cook for 4-5 minutes until the greens are wilted and cooked down. Add the corn and cook for another 2 minutes; remove from heat and allow to cool.
Add the cheeses, crema and eggs. Carefully fold in ½ of the confit tomatoes and all of the jalapeño. Season to taste. Scoop into oven-proof containers or a casserole dish, and cover each with about
2 tablespoons of crumble topping, pressing down just to anchor the chunks.
Bake in a 375°F oven until the crumble is golden brown and the eggs are set (about 15 minutes). Serve warm or room temperature, garnished with crema, cilantro and a confit tomato.