Mexican Dutch Baby
A Mexican Dutch baby combines the traditional puffy pancake with lots of great south-of-the-border flavors, like chorizo and salsa, to make a meal that’s great for breakfast, lunch or dinner.
Ingredients
- 9 ounces chorizo
- 1 large Russet potato diced
- 1 small yellow onion diced
- 1 bell pepper diced
- 6 to 8 cloves garlic minced
- 6 eggs
- 1 cup flour
- 1 cup milk
- 1 teaspoon paprika
- salt and pepper to taste
- 3 tablespoons butter
- Oaxaca cheese or queso fresco to taste
- Your favorite salsa for serving
Instructions
- Place a large, cast iron or oven-safe deep skillet in the oven and preheat to 425 degrees. (Mine is a 13-inch pan.)
- While it preheats, heat a skillet over medium heat, and add the chorizo. Saute until it’s cooked through, and remove it from the pan, setting it aside.
- In the leftover grease from the chorizo, saute the potato, onion and pepper until everything is cooked through (if there isn’t enough oil in the pan, add a little canola or vegetable oil to supplement). Add the garlic and saute for just a couple minutes or until it’s fragrant. Remove it from heat and stir the chorizo back into the mixture.
- Meanwhile, in a mixing bowl, beat the eggs with a whisk or fork, and then stir in the flour, milk, paprika and salt and pepper. Whisk it some more until the mixture is lump free.
- If the oven is preheated, carefully remove the hot pan and add the butter, letting it melt and swirling it to coat the bottom of the pan. Pour in the chorizo/veggie mixture and spread it evenly over the bottom of the pan, and then pour the batter mixture over the top of that.
- Bake for 18 to 20 minutes or until the batter is golden brown and set.
- Top the Dutch baby with cheese and salsa, slice and serve immediately.