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

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Sauteed Cabbage

Recipe courtesy of Ina Garten

Funeral Potatoes

Recipe courtesy of Ree Drummond

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Sauteed Shrimp

Recipe courtesy of Tyler Florence

Best Breakfast Potatoes Ever

Recipe courtesy of Ree Drummond

Twice Baked Potatoes

Recipe courtesy of Food Network Kitchen

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

          On TV

          Get Cooking