Wednesday, January 26, 2011

Sauteed Potatoes and Chorizo

This is a dish I made a while back for a potluck we had for the bakery. It was a "Merry Margarita Christmas" kinda thing. It was nice...we had lots of mexican food and strong margaritas. Mexican is my favorite so picking something to make was torturous. I kind of randomly selected these potatoes with chorizo because of the rave reviews on the Food Network.

Now this was good but I think I made a mistake. I think that perhaps I boiled the potatoes just a tad too long because they ended up more on the mushy side. It was still good, don't get me wrong but my heart was set on a crispy potato. My advice would be to boil the potatoes until just barely tender...maybe about 8 minutes.

The origional recipe did not have any peppers or anything, I just added some peppers for fun and color...this would be tasty even without.

Sauteed Potatoes and Chorizo
Adapted from


1 tablespoon canola or olive oil
10 ounces Mexican pork chorizo, casings removed
1 small onion, diced
1 poblano pepper, seeded and ribs removed, diced
1 red pepper, seeded and ribs removed, diced
1 jalepeno pepper, seeded and ribs removed, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled (about 6-8 minutes)
Kosher salt and fresh ground black pepper


Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions, peppers and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

1 comment:

CGambee said...

Yum! This does sound like the perfect match for some strong margaritas.

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