This twist on eggs benedict isn’t meant for muffins, instead the chorizo and egg scramble will be snugly wrapped in a tortilla that’s blanketed in a rich and creamy hollandaise sauce. The Mexican flair in this dish brings a spicy kick with a buttery, smoky taste. These unique flavors are derived from the Hatch chiles indigenous to the mountains of Hatch, Mexico
Chorizo Benedict Tacos with Hatch Chile Hollandaise
By Chef Tommy Turbyfill
Ingredients:
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Hatch Chile Hollandaise
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½ pound butter
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6 egg yolks
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3 teaspoons lime juice
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1 teaspoon white wine
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1 teaspoon Hatch green chile powder
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Taco Scramble
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12 ounces Mexican chorizo
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2 fresh roma tomatoes, diced
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2 fresh Hatch chiles, diced
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½ cup yellow onion, diced
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6 to 8 eggs
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6 to 8 corn tortilla
Directions:
Begin by preparing the hollandaise sauce. In a small saucepan, heat an inch of water and bring to simmer. In a small pot over low heat, melt the butter until it completely liquifies. While butter is melting, in a stainless steel mixing bowl, whisk the egg yolks until they reach a creamy consistency, about 1 minute. Set aside. Remove the melted butter from the stove. Slowly whisk the butter into the egg yolks, adding about a tablespoon at a time, until it is well incorporated. Turn the heat off on the saucepan, and place the mixing bowl over the water, ensuring that the water does not touch the bottom of the bowl. Whisk in lime juice, white wine, and chile powder just until combined. Allow bowl to sit over pot to keep warm.
Next prepare the taco ingredients. In a medium pan, sauté the chorizo with the tomato, Hatch green chiles, and yellow onion. Cook for about 6 to 8 minutes or until cooked through. Once done, remove to a bowl using a slotted spoon, keeping the chorizo oil in the pan. Set aside.
In the pan with the chorizo oil, fry the eggs sunny-side up, or to your liking. While the eggs cook, warm the tortillas on the stove top or in the oven. Now place the chorizo mix in the tortilla, top it with the fried egg, and spoon the hollandaise over the taco. Enjoy!
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