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Chorizo and Potatoes

By 18 April 2017

Market Kitchen

Chorizo and Potatoes

A great filling for soft tacos, just add shredded cheese, sour cream, beans or your favorite taco filling!

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!

 

Ingredients:

  • 1 tablespoon vegetable oil
  • 10 ounces Mexican pork chorizo, casings removed*
  • 1 small onion, diced
  • 1 med. Pepper (green, red, or yellow) optional
  • 3-4 stocks green garlic
  • 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
  • Kosher salt, fresh ground black pepper and smoky paprika
  • Garnish with fresh chives or parsley
  • 1 tablespoon vegetable oil
  • 10 ounces Mexican pork chorizo, casings removed*
  • 1 small onion, diced
  • 1 med. Pepper (green, red, or yellow) optional
  • 3-4 stocks green garlic
  • 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
  • Kosher salt, fresh ground black pepper and smoky paprika
  • Garnish with fresh chives or parsley

Directions:

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. Heat the oil in a heavy large skillet over medium-high heat. Sauté potatoes, when brown add 3Tbl of water cover and steam until water has evaporated.  Add the diced onions and sliced green garlic,  sauté until brown, about 12 minutes. Stir in the cooked chorizo and add seasonings to taste. Transfer to a serving bowl and garnish.

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