For the crust:
1½ cups unbleached all-purpose flour
¼ teaspoon salt
½ cup (1 stick) butter
3 tablespoons cold buttermilk
Place flour and salt into a food processor fitted with a steel blade. Cut cold butter into small pieces and add to food processor. Pulse until the mixture is uniform and course. Continue to pulse as you add the buttermilk, one tablespoon at a time. As soon as the dough adheres to itself when pinched turn out onto lightly floured surface and form loose ball. Roll dough out into 11 inch circle. Gently lift dough into pie pan forming an even edge all the way around. Pinch or crimp edges. Lightly spray pie crust with cooking spray and refrigerate.
For the filling:
6 oz pork chorizo
1/2 of a medium red onion
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Mexican seasoning
1/2 cup cooked corn
2 tablespoons chopped fresh cilantro
1 cup grated chedder cheese
1 cup grated Monterey Jack cheese
Fry chorizo in a nonstick pan over medium-high heat until it breaks apart and all the fat is rendered. Chorizo is very fatty and must be drained well. It will look like this before draining.
Pour the chorizo into a strainer and drain the fat. Press excess fat out with a paper towel. It will look like this after draining.
Set chorizo aside and add cooking oil to the frying pan. Saute the onions, pepper, and Mexican seasoning until the onions are just barely translucent. Drain the oil from the onions.
Remove the pie shell from the refrigerator and place a thin layer of cheese on the bottom. Place the chorizo over the cheese making sure to distribute it evenly.
In a large bowl add the eggs and half and half, mixing well. Stir in the onions, cilantro, corn, and cheese. Carefully pour the egg mixture over the chorizo and cheese.
Arrange extra cilantro leave on top for garnish.
Bake at 350 degrees for approximately 35 minutes or until center is set. It should barely jiggle when pan is moved.
For best texture, allow pie to cool a bit before slicing. Serve with sour cream, salsa fresca, and cilantro garnish. Makes eight servings.