Brace yourselves for a flavor fiesta because today, we’re diving into the soulful goodness of Mexican Chorizo with Potatoes! 🥔🌶️✨ Imagine spicy chorizo infusing its richness into tender potatoes, creating a symphony of flavors that’s pure comfort…
Let’s dive into the irresistible world of Mexican Chorizo with Potatoes! 🍽️🔥
Ingredients:
- 1 pkg. (12 ozs.) vegetarian soy chorizo
- 2 medium potatoes, peeled and cut into ¾” cubes
- 1 small onion, diced
- 1 pasilla pepper, cut into large dice
- olive oil for frying
Instructions:
Step 1: Boil cubed potatoes till partially cooked, about 7 minutes.Drain very well.
Step 2: Heat a little oil in a large skillet and fry potatoes until golden brown and crispy on all sides. Transfer to a paper towel lined plate.
Step 3: In same skillet, heat a little more oil and sauté onion and pasilla pepper until onion begins to turn translucent. Transfer to plate with potatoes.
Step 4: Remove soy chorizo from casing and add to skillet. Cook about 4 to 5 minutes, breaking up any large chunks with the back of a spoon.
Step 5: Add potatoes, onions, and peppers back into skillet with chorizo and stir until well combined. Top each serving with a fried egg and place buttered seasoned toast on the side.
NOTE:
For those of you who might want to try making your own fresh chorizo for this dish, I’m posting Saveur’s fresh chorizo recipe here.
Instructions:
Heat both chiles in a 12″ skillet over medium-high heat; cook, turning, until toasted, about 5 minutes.
Transfer chiles to a bowl and cover with 4 cups boiling water; let sit until soft, about 15 minutes.
Drain chiles, reserving ¾ cup soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, coriander, and garlic; purée until smooth.
Transfer purée to a bowl and add pork and fatback; mix until combined.
Cover with plastic wrap and refrigerate for up to 1 week
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 400 kcal | Total Fat: 20g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 180mg | Sodium: 900mg | Total Carbohydrates: 40g | Dietary Fiber: 6g | Sugars: 4g | Protein: 20g
Frequently Asked Questions:
1. Can I use regular chorizo instead of vegetarian soy chorizo?
Yes, you can substitute vegetarian soy chorizo with regular chorizo if you prefer. However, keep in mind that regular chorizo contains meat, while the vegetarian version is plant-based.
2. How long does it take to fry the potatoes until they are crispy?
Frying the partially cooked potatoes until they are golden brown and crispy on all sides may take around 10-15 minutes, depending on the heat and the size of the potato cubes.
3. Can I use a different type of pepper instead of pasilla pepper?
Yes, you can use a different type of pepper that you prefer or have on hand. Pasilla pepper has a mild to medium spiciness and a rich flavor, but you can use bell peppers, Anaheim peppers, or other varieties according to your taste.
4. Can I make this recipe ahead of time?
Yes, you can prepare the components (potatoes, onions, peppers, and chorizo) ahead of time and store them in the refrigerator. When ready to serve, simply reheat and combine them in a skillet.
5. Are there any additional toppings or garnishes that go well with Papas con Chorizo?
Yes, besides the fried egg and seasoned toast, you can add additional toppings like diced avocado, chopped cilantro, crumbled queso fresco, or a dollop of sour cream to enhance the flavors of the dish.
6. How spicy is the dish with the pasilla pepper? Can I use a milder pepper?
Pasilla peppers have a mild to medium spiciness, but you can use a milder pepper if you prefer. Bell peppers or Anaheim peppers are good substitutes for a less spicy version of Papas con Chorizo.
7. Is there a substitute for frying the potatoes to make it healthier?
If you prefer a healthier option, you can bake the partially cooked potatoes in the oven until they are crispy. Drizzle them with a little olive oil and bake at a high temperature until golden brown.
Mexican Chorizo With Potatoes (Papas con Chorizo)
Ingredients
- 1 pkg. 12 ozs. vegetarian soy chorizo
- 2 medium potatoes peeled and cut into ¾” cubes
- 1 small onion diced
- 1 pasilla pepper cut into large dice
- olive oil for frying
Instructions
- Step 1: Boil cubed potatoes till partially cooked, about 7 minutes.Drain very well.
- Step 2: Heat a little oil in a large skillet and fry potatoes until golden brown and crispy on all sides. Transfer to a paper towel lined plate.
- Step 3: In same skillet, heat a little more oil and sauté onion and pasilla pepper until onion begins to turn translucent. Transfer to plate with potatoes.
- Step 4: Remove soy chorizo from casing and add to skillet. Cook about 4 to 5 minutes, breaking up any large chunks with the back of a spoon.
- Step 5: Add potatoes, onions, and peppers back into skillet with chorizo and stir until well combined. Top each serving with a fried egg and place buttered seasoned toast on the side.
