Chorizo Mexicano y Papas

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My dad made this dish for us on Sundays so it brings back great memories. This dish of Mexican chorizo with potato is a magical combination that’s savory and rich tasting and filling too.  It’s an easy dish to prepare and I especially like to make it for guests or special occasions and it’s kid friendly.  You’ll say, “that’s really good”.

 

 

Ingredients

Serves 4 – 5

8 oz Mexican chorizo

1½ lbs white  or russet potatoes, peeled and cut in ¼ cubes

3 scallions thinly sliced. white and green separated

3 oz jack cheese shredded

2 tablespoons vegetable oil

Salt & pepper

 

 

Preparation

•  Not all Mexican chorizo is lean so cook it separately to remove the fat.  Remove from casings and cook (without oil) in skillet for 6-8 minutes, stirring and breaking up meat. If needed, place the chorizo in a mesh strainer and press the chorizo with a paper towel to squeeze out the fat.  Set the chorizo aside.

 

 

• Boil 2 quarts of salted water and cook diced potatoes for 4 minutes until just a bit tender, drain, cool and pat dry.

• Using a large fry pan, heat the vegetable oil, add potatoes, lightly salt and pepper and fry at medium heat 10 – 12 minutes.  Save 1 table spoon of green scallion; add the rest to the potatoes and sauté the scallions for 1 minute. Add the cooked chorizo and gently toss.

 

 

• Turn on your broiler, transfer the mixture to your serving dish and top the potatoes with shredded cheese.   Place the dish under the broiler until the cheese is melted.  Remove from the oven and sprinkle with the remaining green scallion.  Serve hot.

 

 

 

 Note

Russet and white potatoes are good for frying.   Try serving this dish as a tapa.

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