3 lbs. Baby Red Potatoes
1/2 Lemon , juiced
1 lbs. Butter
Tabasco® Sauce to taste
Worchestershire Sauce to taste
1 Jalapeno Pepper
4 Mission® 6" White Corn Tortillas (10600)
1 medium Yellow Onion , diced
2 Anaheim Chiles , preferably red, diced
Nopalitos , (cactus leaves) sliced*
12 oz. Chorizo
5 Tbsp. Vegetable Oil
8 Cilantro Leaves
Salt and Pepper to taste
1.) Place potatoes in a 4 quart pot and cover with 3 quarts of cold water, lightly salted. Cover and bring to a boil. Reduce heat and simmer until the potatoes can be easily pierced. Drain potatoes and shock in an ice-water bath to stop the cooking of the potatoes. After the potatoes have cooled throughout, drain and slice into 1/2” slices.
2.) FOR HOLLANDAISE: Separate 8 of the eggs, keeping the yolks in a stainless steel insert. Add the lemon juice.
3.) Bring the butter to a vigorous boil in a saucepot. Using a hand blender, blend the yolks and lemon juice together. With the blender running, pour in the melted butter at a slow but constant pace. Once all of the butter has been incorporated the hollandaise should be thick and custard-like in texture. Adjust with water if necessary. Finish with a dash of tabasco and a dash of Worcestershire sauce. Set aside.
4.) Lightly oil the jalapeño and roast on a char-broiler until the skin begins to blister. Once the skin has blistered all the way around, place in a plastic bag to sweat. After a few minutes in the bag, remove the skin and the seeds, finely mince. Add to the hollandaise.
5.) FOR THE TORTILLAS: Cut the 4 tortillas into 8 pieces using a round cookie cutter. Fry in 375 degree F oil until crispy and golden brown. Place on paper towels and set aside.
6.) FOR THE POTATOES: Add 3 Tbs of oil to a skillet over medium heat. Add the potatoes and season with salt and pepper. Turn potatoes over once they have browned. Add onion, peppers and nopalitos and cook for another 5 minutes. Turn once more and continue to cook for another 5 minutes or until potatoes are golden brown. Remove from heat.
7.) FOR THE CHORIZO PATTIES: Form the chorizo into 8 small patties about 1 1/2 oz per patty. In a skillet over medium heat, add 2 Tbs of oil and begin cooking the chorizo patties. Cook 3 to 5 minutes on each side until done.
8.) FOR THE EGGS: Bring 1 1/2 quarts of water to a simmer (180 degrees F). Drop in the remaining eggs and poach to the desired temperature, about 3 to 4 minutes.
9.) TO ASSEMBLE: Place 2 of the tortillas in the center of the plate. Place one chorizo patty on each tortilla. Using a slotted spoon place one egg on each of the patties. Finish by topping the eggs with the hollandaise and surround the benedict with the potatoes. Garnish with a cilantro leaf and serve.
10.) *Nopalitos (cactus leaves) from a jar may be used and can be found at most major grocers in the Latin section.