Papas con Chorizo is a simple spicy Mexican dish fit for a quick dinner option any night of the week. Hot Mexican chorizo, small yellow potatoes and some colorful bell peppers cooked in one pan. Hello one pan dinner.
This is a new recipe for me, although I have made similar dishes in the past. I was in line checking out at the grocery store and the Home and Gardens Mexican food edition was glaring at me. Dangerous! I want to cook every single item. My love for Mexican cuisine runs deep. I picked this recipe to try out though because we love potatoes around here and I don’t cook with chorizo enough. Chorizo is amazing. So full of flavor and easy to toss in a lot of different meals.
Another chorizo filled meal that my family loves is Southwest Tater Tot Breakfast Casserole with spicy chorizo, crispy tater tots, cheese, bell peppers and eggs.
The big trick to get this recipe just right is getting the potatoes cooked evenly. This is why you want to dice them and cook in the microwave before adding to the pot to complete and to mix in with all flavors. Serving in a soft tortilla shell is optional. Try some sliced fresh avocado on top, sour cream and a mild salsa. Yum! I’m even thinking about cooking this again real soon and just adding an egg on top for some mighty good breakfast tacos!
Dinner is ready! Now, what to drink? Mexican food and cerveza just happen to be the perfect match. Has anyone tried this Oculto beer? It was our first time. Didn’t love it, didn’t hate it. Put a fresh squeeze lime inside and the beer paired pretty well with the Papas con Chorizo. You can actually taste a little bit of tequila in it, which is interesting so if you love beer and tequila, give this one a go and tell me what you think.
Papas con Chorizo |
|
- 1 pound small yellow potatoes
- 2 tablespoons water
- 1 pound Mexican chorizo
- 1/3 cup diced onion
- .5 red sweet pepper
- .5 yellow sweet pepper
- .5 teaspoon cumin
- dash of pepper
- 10 small tortillas(optional)
- Chop the potatoes into bite sized pieces, dice the peppers and onion.
- Place the potatoes in a large microwavable bowl with the 2 tablespoons of water and cover with a paper towel.
- Microwave potatoes for 10 minutes stirring half way through.
- In a large sauce pan on a medium heat, cook the pound of chorizo for about 10 minutes. Remove chorizo from pan and set on plate to the side.
- Keep the chorizo drippings in pan, cook the diced onion for one minute before adding the remainder of the ingredients and the microwaved potatoes in.
- Cook and stir for another 8 to 10 minutes or until the potatoes are soft.
- Mix in the cooked chorizo and give a good mix.
- Turn off heat and serve on a soft flour tortilla. Add diced avocado, sour cream, salsa or whatever you please.
Leave a Reply