RECIPE FOR MEXICAN POTATOES RECIPES

Name: Sauteed Potatoes with Chorizo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6 servings (or about 3 cups)
Cuisine: mexican
Ingredients: 1 tablespoon vegetable oil; 10 ounces Mexican pork chorizo, casings removed (see Cook's Note); 1 small onion, diced; 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled; Kosher salt and fresh ground black pepper

SAUTEED POTATOES WITH CHORIZO RECIPE | MARCELA VALLADOLID ...

Sauteed Potatoes with Chorizo Recipe | Marcela Valladolid ... image

Provided by Marcela Valladolid

Categories side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings (or about 3 cups)

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper

Steps:

Heat the oil in a heavy large skillet over medium-high heat. 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. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

SAUTEED POTATOES WITH CHORIZO RECIPE | MARCELA VALLADOLID ...

Sauteed Potatoes with Chorizo Recipe | Marcela Valladolid ... image

Provided by Marcela Valladolid

Categories side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings (or about 3 cups)

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper

Steps:

Heat the oil in a heavy large skillet over medium-high heat. 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. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

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