Potatoes and Mexican Chorizo
Cuisine: Mexican
Author: Veronica Gonzalez-Smith, Muy Bueno Cookbook
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 5 Russet or Yukon Gold potatoes, peeled and cubed into ¼-inch cubes*
  • 2 Tablespoons kosher salt, divided
  • 10 ounces Mexican chorizo, casings removed
  • 1 cup shredded queso quesadilla cheese**
  1. Prehaet your oven to 350 F.
  2. Bring 8 cups of water to a boil. Add 1½ Tablespoons of kosher salt and the cubed potatoes. Cook until the potatoes are tender. Drain and set aside.
  3. Crumble the chorizo into a casserole dish, cover with foil and bake in the oven until well done.
  4. Add the cooked potatoes to the chorizo dish and add ½ Tablespoon of salt. Mix gently until well combined.
  5. Top with shredded cheese and return the casserole dish back into the oven until the cheese is melted.
  6. Serve with tostadas, mini sopes, warm corn and flour tortillas, or fill into gorditas.
*Kirsten cooked the cubed potatoes with some olive oil, salt and pepper in a pan in the oven instead of boiling them. I think it adds a little more flavor. I also cooked my chorizo in a pan on the stove top and discharged the liquified fat from the chorizo. **Kirsten used organic sharp cheddar
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/04/07/potatoes-with-mexican-chorizo-muy-bueno-cookbook-giveaway/