I Love it When you Call me Big Papa - Papas con Chorizo
Hi guys! It's been a while since I've posted, but I'm back! So much has happened since my last post. If you follow my personal Instagram account (@maria.palafox.nyc) you are aware that Erik and I are now engaged AND we moved to Central Illinois! It's been quite an experience for us. We've had both good and not-so-good experiences. I won't bore you with stories, but one of the best parts is that we have a house with plenty of space. Speaking of plenty... I also now have plenty of time. This means that I am going to dedicate more time to this blog. It is, after all, what has always made me the happiest. So, for my first post (for this third coming!) I wanted to share something super easy, and delicious.
Papas con Chorizo is one of my favorite, super easy recipes to make. With only 5 ingredients, the key to getting this right is finding good Mexican chorizo. What do I consider good? First, the flavor has to be bold, earthy, strong spices, with very mild heat. Second, the sausage has to be ground pretty finely and packed loosely. Last, the fattier, the better (to a certain extent). You will need the fat to flavor the potatoes and to crisp up the chorizo.
This is a great filling for tacos, quesadillas, sopes, flautas, etc. The sky's the limit!
Papas con Chorizo
Serves 4-5
Ingredients
3 large russet potatoes, ½ inch cubed
1/2 cup onions, finely diced
Kosher or coarse sea salt
Vegetable oil
1 pound Mexican chorizo
Directions
Place potatoes in a large pot with cold water and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through. A fork should go through only the top layer, don’t overcook to where they are completely fork tender. Drain potatoes and place on a paper towel lined plate.
Heat 2 tablespoons of oil in a medium pan over high heat until shimmering. Add chorizo and break up with the back of a wooden spoon. Stir frequently. Continue cooking until well-browned and slightly crisp. About 15 minutes.
Over medium-high heat, heat about 2 tablespoons of oil and 2 tablespoons of fat from chorizo in a large non-stick or cast iron skillet over. Add potatoes, in a single layer, and cook. Stir occasionally. After about 5 minutes, add onions. Cook until golden brown on all sides, about 10 minutes.
Transfer potatoes to the pan with chorizo. Toss to combine and season to taste with salt.
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