Cluckin ' Club Recipe

In a medium bowl, combine ground pork with smoked paprika, chile powder, ground cumin, dried oregano, brown sugar, apple cider vinegar, kosher salt, and black pepper. Mix thoroughly with your hands or a spoon until spices are evenly distributed. Let rest 10 minutes to meld flavors.

Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add the seasoned ground meat, break into small pieces with a spatula, and cook 6–8 minutes until browned and cooked through. Use a spoon to press pieces so they become slightly crisp at the edges. Transfer cooked chorizo to a bowl and keep warm.

Peel (optional) and dice the russet potato into 1/2-inch cubes. Rinse and pat dry to remove excess starch.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. When shimmering, add diced potatoes in a single layer. Allow to cook undisturbed 4–5 minutes to form a golden crust, then stir or flip and continue cooking another 6–8 minutes until nearly tender.

Add diced onion and minced garlic to the pan with the potatoes. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Cook 3–4 more minutes until onions are translucent and potatoes are crisped to your liking. Keep warm.

Combine diced tomato, finely diced red onion, chopped cilantro, lime juice, and 1/8 teaspoon salt in a small bowl. Stir and set aside for flavors to marry (5–10 minutes).

In a separate small bowl, whisk together sour cream (or crema) with 1 teaspoon milk and optional lime zest until smooth and pourable. Taste and adjust salt or milk to reach desired consistency. Refrigerate until ready to serve.

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk until homogenous and slightly frothy—this yields light, tender scrambled eggs.

Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Pour in egg mixture. Let sit undisturbed 10–15 seconds until edges begin to set, then gently push cooked portions from edges toward center with a silicone spatula, tilting pan to let uncooked eggs flow. Continue low-and-slow stirring for 1–2 minutes until curds are soft and slightly runny. Remove from heat—they will finish setting off-heat.

Toast the sourdough: spread 1/2 tablespoon butter on both sides of the two sourdough slices. Heat a skillet over medium heat and toast each slice 1–2 minutes per side until golden and slightly crisp.

Warm the flour tortilla briefly in a microwave (10–15 seconds) or warm skillet to make it pliable.

Heat the queso if chilled: gently warm 1/2 cup queso in a small saucepan over low heat or in the microwave in 15-second bursts until warm and pourable.

To assemble the CLUCKIN ' CLUB: place one toasted sourdough slice on a plate. Spoon a thin layer (about 2 tablespoons) of warmed queso onto the bread. Add half of the scrambled eggs, then a generous layer of homemade chorizo (about 3–4 tablespoons), and a portion of home fries (about 1/3 of the cooked potatoes) spread evenly. Sprinkle about 1/4 cup shredded cheddar over the warm fillings so it begins to melt. Top with 1–2 tablespoons pico de gallo and a drizzle (about 1 tablespoon) of crema. Add the warmed tortilla folded or rolled alongside or tucked into the sandwich as desired. Place the second sourdough slice on top to complete the sandwich.

Press the sandwich slightly and, if desired, return to the skillet over low heat for 30–60 seconds per side to help meld cheese and warm through. Slice in half and serve immediately with remaining home fries and extra pico and crema on the side. Offer hot sauce at the table.