Comforting Potato Chorizo Skillet Food

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

CRISPY POTATO AND CHORIZO TACOS RECIPE

Steps:

• Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
• Heat 4 tablespoons vegetable oil in a large nonstick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
• Meanwhile, heat remaining oil in a medium nonstick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.
• Transfer cooked chorizo to pan with potatoes. Toss to combine and season to taste with salt. Serve chorizo and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.

COMFORTING POTATO & CHORIZO SKILLET

Steps:

• 1. In a med skillet, add about 1/2 Tbsp oil. Brown the sausage slices, on medium heat until browning and cooked through. Drain on paper towel.
• 2. Prepare the potatoes. I wash, cut a slit in each potato and place in microwave for about 10 minutes.( if some are smaller than others, keep checking so not to over cook.) They should be almost cooked, but not over cooked, as you don't want them mushy. Once cool enough to handle, cube into bite sized pieces.
• 3. Saute veggies while potatoes cook: In the same pan as you browned the sausage; make sure you drained grease from sausage and add about 1 tablespoon oil. Over medium heat, saute the onions and peppers. When soft and and onions begin to turn translucent; add the mushrooms and continue cooking until mushrooms are browning, and most of the liquid from the mushrooms evaporate, if any. Add the sliced garlic, and cook another couple minutes, stirring so garlic doesn't burn. Set aside
• 4. Coat the bottom of a medium to large skillet with oil.( I always use my iron skillet over medium to low heat.) If using regular skillet, turn heat to medium high and once oil shimmers, add your potato cubes with seasonings. Let them cook till forming a nice crust then move around with spatula and continue cooking until evenly browned. ( you may need to add more oil during the browning process.)
• 5. One potatoes are cooked, add sausage and stir to evenly distribute.
• 6. Now, add the vegetables to the potatoes and toss thoroughly to combine. You may want to taste the potatoes now and add salt or sometimes I add some Tony Chachere's creole seasoning, adds great flavor.
• 7. Sprinkle now with the cheese. I then pour about 1/8 cup water to the inside edge of pan and place a lid on pan, and continue cooking just until cheese is melted. They are now ready to serve.
• 8. Enjoy!