Chorizo con Papas
User Reviews
5
Chorizo con Papas
Description
This recipe begins by peeling and dicing potatoes into uniform small pieces to ensure even cooking. The potatoes are pan-fried in neutral oil over medium-high heat to start browning and softening. After a few minutes, chorizo is added to the pan and cooked under a lid to help it release fat and meld flavors with the potatoes. Breaking up the chorizo and combining it evenly with the potatoes ensures each bite includes its spicy, savory flavor. Chopped onion and minced garlic are stirred in to cook briefly and complement the mixture. The pan is covered again to allow the potatoes to become fully tender without the dish drying out.
Once cooked, the dish is garnished with chopped fresh cilantro, adding herbal brightness. Serving it hot with corn or flour tortillas and optionally scrambled eggs makes a satisfying meal featuring a pleasing texture contrast between crispy potato edges and soft interiors combined with flavorful chorizo. This dish showcases straightforward stovetop cooking with staple ingredients.
For convenience, potatoes can also be parboiled to speed cooking and ensure tenderness without overcooking. Leftovers store well in an airtight container refrigerated up to 3 days and can be reheated on the stovetop or in a microwave; adding a little water or oil during reheating prevents dryness or sticking. This recipe appears in the cookbook House of Nash Eats Everyday, demonstrating its everyday appeal and ease.
Ingredients
- 1 to 1 1/2 lbs. potato Russett or red potatoes also work, Yukon gold variety
- 2 tablespoons neutral cooking oil generic cooking oil
- 1/2 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper
- 9 ounces Mexican chorizo (pork or beef)
- 1/2 onion chopped, medium
- 2 garlic minced, cloves
- cilantro for garnish, chopped, fresh
To serve
- corn tortillas or flour tortillas, warm
- egg scrambled
Instructions
- Peel and rinse the potatoes. Dice them into even sized small pieces.
- Add 1 tablespoon of oil to the frying pan on medium-high heat. Add diced potatoes and cook for 3 minutes. Toss the potatoes with a wooden spoon and cook for another 5 minutes, stirring occasionally.
- Add chorizo into the middle of the pan. Put the lid on top and cook for 5 minutes.
- Break up the chorizo and gently combine it with the potatoes. Season with salt and pepper.
- Add the diced small onion and minced garlic cloves, and mix well.
- Put the lid back on for 8 minutes until the potatoes are soft.
- Once cooked, garnish your chorizo con papas with chopped cilantro. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave for a few minutes or in a frying pan, adding a small amount of water or oil to prevent drying out or sticking.
- Boiling potatoes for about 8 minutes until tender before frying is an option to speed up cooking but avoid overcooking to maintain texture.
- Garnish with fresh chopped cilantro before serving to add brightness and color.
- This recipe is included in the cookbook House of Nash Eats Everyday, page 14.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 805 kcal
% Daily Value*
| Calories | 805kcal | 40% |
| Carbohydrates | 127g | 42% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1207mg | 50% |
| Potassium | 2982mg | 63% |
| Fiber | 16g | 64% |
| Sugar | 8g | 16% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 140mg | 156% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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