Mesita Benedict Recipe

parboil potatoes

Place diced potatoes in a pot of salted water and bring to a simmer. Cook until just tender when pierced with a fork, about 6–8 minutes. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add raw chorizo, breaking it up with a spatula, and cook until it begins to brown and releases fat, about 4 minutes.

Add the diced onion and red bell pepper to the skillet with the chorizo. Sauté until softened, 4–5 minutes. Stir in minced garlic, smoked paprika, and cumin and cook 30–45 seconds until fragrant.

Add the parboiled potatoes to the skillet in an even layer. Press down lightly and let them sear without stirring for 3–4 minutes to develop a crust. Toss and continue to cook, stirring occasionally, until potatoes are golden and cooked through, 5–7 more minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper. Stir in chopped cilantro and remove from heat. Keep warm.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a bowl whisk together flour, cornmeal, baking powder, sugar, and 1/2 teaspoon salt.

Cut cold cubed butter into the dry mixture with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.

Stir in corn kernels. Make a well and pour in 3/4 cup buttermilk; fold until just combined. Do not overmix.

Turn dough onto a lightly floured surface and gently pat to 3/4-inch thickness. Cut 4 biscuits with a 2.5–3 inch round cutter. Place on prepared baking sheet.

Brush tops lightly with a little extra buttermilk or melted butter. Bake until golden brown, 12–15 minutes. Remove and brush with 1 tablespoon butter. Keep warm and split before plating.

If using additional cooked chorizo rounds, warm them in a skillet over medium heat 1–2 minutes per side until heated and slightly crisp. Keep warm.

Prepare water for poaching: fill a wide shallow sauté pan with 6 cups water, bring to a gentle simmer, then add 2 teaspoons white vinegar and 1/4 teaspoon salt.

Create a gentle whirlpool with a spoon, then carefully crack one egg into a small bowl and slip it into the center of the whirlpool. Repeat for remaining eggs, poaching 2 at a time if necessary so the eggs don't touch. Poach eggs 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs, briefly dip in warm water to rinse off vinegar, then transfer to a paper towel-lined plate to drain while assembling.

Slice the avocado and season lightly with salt and pepper.

Set up a double boiler or a heatproof bowl over barely simmering water (bowl should not touch the water). In the bowl whisk together 3 egg yolks and 1 tablespoon lime juice until slightly thickened, about 30 seconds.

Whisking constantly, slowly drizzle in the warm melted butter in a thin stream until sauce is emulsified and thickened (about 3–4 minutes). If sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen.

Stir in 1 teaspoon chipotle adobo paste (or minced chipotle), 1/2 teaspoon honey, and 1/2 teaspoon salt. Taste and adjust seasoning with additional lime juice, salt, or a pinch of hot water to reach desired consistency. Keep warm but do not overheat or it may break.

Split each warm corn biscuit and place bottom halves on two plates.

Divide a generous portion of chorizo potato hash between the two biscuit bottoms.

Top each with warmed chorizo slices (about 2 oz per plate) and 2 slices of avocado per plate.

Carefully place two poached eggs on each assembled biscuit.

Spoon 2–3 tablespoons of warm chipotle hollandaise over the eggs on each plate.

Finish with a light dusting of smoked paprika, a sprinkle of chopped cilantro, and a pinch of salt and freshly ground black pepper to taste. Place biscuit tops alongside or on top slightly tilted. Serve immediately.