Día de los Muertos “Day of the Dead” is traditionally celebrated across three days from October 31 through November 2. This year it falls on the weekend and while you could serve up a spooky Halloween brunch, how about honor and remember departed loved ones with a spirited brunch filled with this hearty Mexican potato dish. Get in the spirit by making this quick, easy, and lightly spicy dish packed with bold flavors from the Cacique® pork chorizo.
I love when a dish can be served for breakfast, lunch, or dinner. This is the perfect example of a dish that can be served anytime of day. I’ve taken this Mexican comfort meal a step further by making tart shells from refrigerated piecrusts. These tart shells offer a pretty display for your filling and a flaky crunch similar to a potpie or quiche. I topped the potatoes and chorizo tarts with Cacique® Oaxaca cheese and popped them back in the oven just long enough for the cheese to melt. Who can resist warm, melted cheese?
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