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**
- Prehaet your oven to 350 F.
- 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.
- Crumble the chorizo into a casserole dish, cover with foil and bake in the oven until well done.
- Add the cooked potatoes to the chorizo dish and add ½ Tablespoon of salt. Mix gently until well combined.
- Top with shredded cheese and return the casserole dish back into the oven until the cheese is melted.
- 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/
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