Ingredients
1½ lbs potato, (about 3 red potatoes) peeled and cut into ½-inch cubes
2 tbsp vegetable oil, or more as needed
10 oz Mexican chorizo, remove the casings
1⁄3 cup white onion, finely diced, optional
salt, to taste
warm corn tortillas, or flour tortillas
spicy salsa
fresh serrano pepper, finely chopped
Preparation
Place potatoes in a saucepan and cover with water. Once the water comes to a boil, cook the potatoes at medium heat for about 8 to 10 minutes. The potatoes do not need to be thoroughly cooked, just tender. Drain the potatoes using a strainer and reserve.
While the potatoes are cooking, heat the oil in a frying pan at medium heat. Remove the casing from the chorizo, crumble it and add to the frying pan to cook. Stir often to make sure it doesn’t stick to the pan, and it releases the tasty fat. This step will take about 8 minutes.
Stir in potatoes and the onion (if using) and combine to allow all the chorizo flavors to coat the potatoes. Add more oil if need, to finish cooking the potatoes and to avoid them from sticking to the pan. Season Chorizo con papas with salt.
Serve and enjoy.
