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Potato Chorizo Gordita Filling
Potato and chorizo guisado, great for stuffing gorditas, filling tacos and topping huaraches. As simple as it gets.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 178 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 3 white waxy potatoes
- ½ lb. chorizo
- 1 tablespoon cooking oil
- salt as needed
Instructions
- Split the chorizo and remove the outer membrane
- Peel the potato and cut them into ¼” squares
- Preheat a large frying pan on high and add 1 tbsp. of cooking oil
- Add the chorizo to the pan and cook for 1 minutes until the starts to brown and release its fat.
- Add the potato and cook for approximately 15 minutes. You want the potato to be fully cooked and lightly browned.
- Add salt to taste
Cup of Yum
Notes
- Salsa verde is a great complement for any dish that uses chorizo and potato.
- This guisado will keep for 3 days in the refrigerator if you have any left over.
Nutrition Information
Calories
178kcal
(9%)
Carbohydrates
11g
(4%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
24mg
(8%)
Sodium
461mg
(19%)
Potassium
351mg
(10%)
Fiber
2g
(8%)
Vitamin A
135IU
(3%)
Vitamin C
9.7mg
(11%)
Calcium
26mg
(3%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 178
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 461mg | 19% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 26mg | 3% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.