Recipe courtesy of Marcela Valladolid
Episode: Mexican Cookout
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings (or about 3 cups)
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings (or about 3 cups)
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Cook's Note

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

IDEAS YOU'LL LOVE

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Sauteed Cabbage

Recipe courtesy of Ina Garten

Baked Potatoes

Recipe courtesy of Ina Garten

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Restaurant-Style Smashed Potatoes

Recipe courtesy of Ree Drummond

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Recipe courtesy of Rachael Ray

Garlic Chicken and Potatoes

Recipe courtesy of Food Network Kitchen

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking