Recipe courtesy of Marcela Valladolid
Episode: Mexican Cookout
Print
Sauteed Potatoes with Chorizo
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 to 6 servings (or about 3 cups)
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 to 6 servings (or about 3 cups)
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
  • 1 small onion, diced
  • 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
  • Kosher salt and fresh ground black pepper

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

Cook's Note

Mexican chorizo is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. Since it's fresh, you will need to remove the casing before cooking it. They can be found at most supermarkets. Also, some chorizos are very salty so watch the seasoning! A great filling for soft tacos, just add shredded cheese, beans or your favorite taco filling!

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