Potatoes with Chorizo

Ingredients

• 4 Potatoes large
• 1 lb Mexican chorizo
• 1 Onion large
• 3 cloves Garlic
• 2 Tomatoes medium
• 1 Jalapeño (optional)
• 2 tablespoon Cooking oil
• 1 teaspoon Ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon Salt Adjust to taste
• 1/2 teaspoon Black pepper Adjust to taste
• 1/4 cup Fresh cilantro chopped

Instructions

1. Peel the potatoes and cut them into small, evenly sized cubes.
2. Remove the Mexican chorizo from its casing. Cook it in a large skillet over medium heat, breaking it apart with a spoon as it cooks.
3. Add the diced potatoes to the skillet with the chorizo. Cook for about 10 to 15 minutes, stirring occasionally, until the potatoes begin to soften and develop some golden color.
4. Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften.
5. Add the chopped tomatoes, garlic and optional jalapeño. Season with cumin, Mexican oregano, salt and black pepper and stir well.
6. Continue cooking for another 8 to 10 minutes, stirring occasionally, until the potatoes are completely tender and all the flavors are well combined.
7. Taste and adjust the salt, pepper and spice level as needed. Top with freshly chopped cilantro.
8. Serve hot with warm corn tortillas and your favorite toppings or sides.

Tips

Use Mexican chorizo rather than Spanish cured chorizo for this recipe.

Cut the potatoes into small, evenly sized cubes so they cook quickly and evenly.

Do not overcook the potatoes; they should be tender but still hold their shape.

Mexican chorizo releases flavorful fat while cooking, so additional oil may not always be necessary.

Adjust the spice level by adding, reducing or omitting the jalapeño.

You can add bell peppers or other inexpensive vegetables to stretch the meal further.

Serving suggestions

Serve with warm corn tortillas, refried beans, avocado or guacamole, fresh salsa, Mexican crema and queso fresco.

Papas con Chorizo also makes an excellent filling for tacos, burritos, quesadillas or breakfast tacos.