Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds potatoes (peeled cut into ½ inch cubes (red potatoes , yukon gold or russet work well))
- Salt
- 10-12 ounces Mexican chorizo (casings removed)
- 1/3 cup diced onions (yellow or brown)
- Ground black pepper to taste.
- Chopped Cilantro
- Queso fresco, corn tortillas, flour tortillas, sliced jalapeños, fried egg, shredded cheese
Instruction
- Place potatoes in a saucepan and add enough cold water to cover them by about two inches (about 6 cups). Add a tablespoon of salt and stir to dissolve. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes become tender but still firm, about 10 minutes. Drain but don’t rinse. Return them to the hot pot and set aside.
- Meanwhile, heat a large non-stick or cast iron skillet over medium high heat, add the chorizo and cook stirring frequently breaking up the clumps, until the chorizo is cooked through and fat has rendered. About 7 minutes.
- Add the onions and cook, stirring often until the onions become soft and translucent, about 3-4 minutes. The chorizo should be a bit crisp at this point.
- Add the potatoes and gently stir to combine so the chorizo coats the potatoes. Cook for about 3-5 minutes tossing frequently. If needed, add a bit of olive oil or vegetable oil to prevent the potatoes from sticking to the pan. Season with salt and pepper to taste and serve.
