Chorizo y Papas
by Kate Heyhoe
Sausage and potatoes are universally paired around the globe, and this Mexican version sizzles with mild chile flavorings and sweet, browned onion.
Ingredients and steps:
1 pound red potatoes (about 4 medium ones)
12 ounces Short-Cut Gringo Chorizo (or commercial chorizo)
1 small onion, diced
Cut the potatoes into 3/4 inch dice and place in a microwave safe dish. Add 1/4 cup water, sprinkle with salt and cover, leaving space for steam to escape. Steam the potatoes on high until cooked through, stirring every 2 minutes. When the potatoes are fork tender but not mushy, drain.
Cook the chorizo in a skillet over medium-high heat until crumbly, stirring occasionally. Remove the chorizo from the pan and set aside. (If using commercial chorizo, drain the oil from the pan. If using Short-Cut Gringo Chorizo, there's not enough oil to drain off.)
Make sure there's at least enough oil to film the pan (if not, add 1 tablespoon vegetable oil). Fry the onions and potatoes over medium heat until browned, about 15 minutes, scraping the pan occasionally (you may need to add more oil if not using a nonstick pan). Stir in the chorizo and heat through. Serve alone or with warmed flour tortillas.*
*To warm flour tortillas: Lightly rub tortillas on one side with water to dampen. Stack them together, lightly spritzing the top side of each tortilla with nonstick spray to keep them from sticking. Place the tortillas between two microwave-safe plates. Microwave on high 1 minute. Rearrange tortillas (middle ones to the top and bottom) then microwave again 1 minute. Serve between the plates to keep them hot. (Careful! Plates and tortillas will be very hot—use potholders).
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created June 1999