Bardessono's Chilaquiles With Mexican Chorizo

Brunch at the stylish, garden inspired Lucy Restaurant & Bar at the luxurious Bardessono in Napa is always a treat. Flavorful Chilaquiles made with handmade chorizo can be enjoyed with one of Lucy's many organic, sustainable and biodynamic wines--now you can enjoy this recipe at home.

Servings: 6

Cook Time: 1 3/4 hour

Pair With: A sparkling wine.

Source: Recipe and photo courtesy Bardessono.

INGREDIENTS

Ingredients For the Chorizo:
2 3/4 pound pork butt
2 yellow onions (grind with the pork)
1 1/2 cup apple cider vinegar
8 Guajillo chiles
5 Ancho chiles
2 bay leaves, ground
1 1/2 teaspoons ground black pepper
1 1/2 teaspoon ground cumin
1 1/2 teaspoon cinnamon
1  teaspoon cloves
1/4 bunch cilantro
1 stems rau ram*
2 garlic cloves, pureed, to taste
Kosher salt, to taste
 
Ingredients For the Salsa:
6  roma tomatoes
3  Fresno chiles
1/2 garlic clove
1/2 shallot
1 teaspoon minced Habanero chile

Ingredients For the Chilaquiles:
Chorizo, above
Salsa, above
12 corn tortillas, cut in triangles and fried
6 brown eggs
1 cup queso fresco    
1/4 cup crème fraîche
salt, to taste
ground black pepper, to taste

DIRECTIONS

Directions For the Chorizo:
Grind the pork with the yellow onions, then add the vinegar.  Let marinate for 30 minutes. 

Soak dried chilies in warm water for 30 minutes.  Remove and discard the seeds and stems. Blend the the chiles with a little water to make a puree.  Add the dried spices. Chiffonade (slice into very thin slices) the cilantro and the rau ram, then stir them in.  Add the pureed garlic and salt to taste. Then, add to the pork/onion mixture to make the chorizo.
 
Directions For the Salsa:
Roast all of the ingredients in a 350 degree oven until they are fully cooked. Blend and season with salt to taste
 
Directions For the Chilaquiles:
Preheat the oven to 350 degrees. Sauté the chorizo in an ovenproof skillet, add the salsa.  Top with the fried chips and place in the oven.  Then, fry each egg over easy. Remove the chorizo/chip dish from the oven. Sprinkle with queso fresco, drizzle with crème fraîche and top with eggs.  Season with salt and fresh ground pepper.

*Rau ram is a Vietnamese herb, also called Vietnamese coriander, that has a lemon and cilantro flavor. Found in Asian markets and gourmet grocery stores.

 

 

 

 

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Recipe Courtesy Of

Bardessono

The sleek 62-suite environmentally conscious hotel offers a private retreat in the heart of the Napa Valley, complete with a world-class restaurant and indulgent spa.