Mexican Chorizo With Potatoes (Papas con Chorizo)
This simple dish is a breeze to prepare and, with only one skillet to wash up, also a breeze to clean up afterwards. The flavors are rich, hearty and delicious.
Ingredients
- 12 ounces Mexican chorizo
- 1 diced small onion
- 2 peeled potatoes cut into ¾-inch cubes
- 1 chopped pasilla pepper
- Olive oil for frying
Instructions
- Boil the potatoes for 7 minutes or until half-cooked, then drain well.
- Heat some oil in a skillet and fry the potatoes until golden all over and tender inside (about 12 minutes).
- Drain on paper towels.
- Put another splash of oil in the same skillet and saute the onion and chili pepper in there for a few minutes or until the onions are tender.
- Transfer the vegetables on to the paper towels with the potatoes to drain.
- Take the chorizo out of the casing and saute in the skillet for 4 or 5 minutes, breaking it up with a wooden spoon.
- Add the drained vegetables back into the skillet and stir until warmed through.
- Serve hot, perhaps with a fried egg if liked.
- Enjoy!
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