Día de los Muertos “Day of the Dead” is traditionally celebrated across three days from October 31 through November 2. This year it falls on the weekend and while you could serve up a spooky Halloween brunch, how about honor and remember departed loved ones with a spirited brunch filled with this hearty Mexican potato dish. Get in the spirit by making this quick, easy, and lightly spicy dish packed with bold flavors from the Cacique® pork chorizo.
I love when a dish can be served for breakfast, lunch, or dinner. This is the perfect example of a dish that can be served anytime of day. I’ve taken this Mexican comfort meal a step further by making tart shells from refrigerated piecrusts. These tart shells offer a pretty display for your filling and a flaky crunch similar to a potpie or quiche. I topped the potatoes and chorizo tarts with Cacique® Oaxaca cheese and popped them back in the oven just long enough for the cheese to melt. Who can resist warm, melted cheese?
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HOW TO MAKE IT
- Preheat oven 450°F.
- Cut piecrust into 6 (5-inch) rounds. Press each dough round into a lightly greased 4-inch tart mold, pressing dough up sides. Fold dough over edge of molds, pressing dough up sides. Slightly fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet. Bake for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack for 1 minute. Loosen shells from molds and cool completely.
- Bring about 6 cups water to a boil in a deep pot with salt. Carefully add potatoes to boiling water. Boil over medium-high heat for about 15 minutes. Check at 10 minutes. If they are tender but not firm then remove from the heat. You do not want to overcook the potatoes. Using a colander, strain the potatoes but do not rinse.
- Fry the chorizo in a large nonstick skillet until browned. Add the cooked potatoes to the cooked chorizo and gently combine. Do not stir too much or the potatoes will get mushy.
- Fill cooled pastry shells with papas con chorizo and top with shredded cheese. Place back in the oven, uncovered; just long enough for the cheese to melt.