Papas Con Chorizo

"Mexican tacos."
 
Download
photo by Cook In Northwest photo by Cook In Northwest
photo by Cook In Northwest
photo by Cook In Northwest photo by Cook In Northwest
photo by Marlitt photo by Marlitt
Ready In:
45mins
Ingredients:
7
Yields:
30 Tacos
Serves:
6
Advertisement

ingredients

  • 500 g chorizo sausages, chopped
  • 300 g onions, chopped
  • 1200 g potatoes, peeled, boiled & diced
  • 4 fresh jalapeno peppers, julienned
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 750 g tortillas
Advertisement

directions

  • On a large pan, over medium heat fry chorizo for 5 - 8 minutes, until fat has become oil.
  • Add onions & jalapeño peppers, salt & pepper, stir fry for 2 - 3 minutes until onions soften.
  • Add diced potatoes and stir, cook for another 5 minutes.
  • Serve hot with tortillas and salsa, enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I was lazy and did not peel the potatoes, and I adjusted the quantities a bit: I used about 3/4 of the potatoes, as it looked like my pan would be full with that amount (and leave me some for dinner tomorrow) I used 1 large onion and 3 jalapeno peppers (mine were HUGE) and didn't measure the salt and pepper (just sprinkled what looked like the right amount for our taste.) I used Johnsonville chorizo, which is Mexican style, although the recipe does not specify whether the chorizo is Spanish or Mexican style. I suppose you could use either one, but the Spanish style would be a chunkier dish. The Mexican style is more like ground beef. I did like the flavor quite a lot, but that is because I like that brand of chorizo. (I have had some bulk chorizo which was a grocery store concoction that I did not like.) Even counting the boiling of the potatoes, it was done in less than 1.5 hours. If the potatoes were pre-cooked, then it is done in more like 20 minutes, so it's a good week-night dish. You could use frozen cubed hash browns instead of the boiled potatoes to speed things up a lot. I served it with some red chile sauce (like enchilada sauce) and sour cream with a side salad of cucumber, tomato, onion, and cilantro. I used taco size whole wheat flour tortillas. This would be good with corn tortillas as well as flour tortillas. I had another 1/2 of one for seconds (hubby and I both wanted a bit more than one) and used salsa instead of the red chile sauce. I think I liked it better with the salsa. The leftovers will make some great breakfast burritos with the addition of some scrambled egg. Don't ignore the simple recipes like this one, they contribute to being able to please family and handle a busy schedule at the same time. The chorizo provides complex flavors and leads you to believe it took hours of careful spice measuring but Johnsonville did that for me.
     
  2. These were great. Really good flavor and jalapeno gave it a good kick. This is the first time I tried potato in a torilla and it was very nice. I will make this again.Thank you. Made for PAC 2007.
     
  3. Made this for christmas morning breakfast!! Soooo Good!! I already had cooked potatoes on hand, mixed up the peppers:serrano/jalapenos subbed scallions for onions. Just added two eggs over the mix...kinda like a fake frittata. Many repeats on this one! Thanks for posting. Diest
     
Advertisement

Tweaks

  1. Made this for christmas morning breakfast!! Soooo Good!! I already had cooked potatoes on hand, mixed up the peppers:serrano/jalapenos subbed scallions for onions. Just added two eggs over the mix...kinda like a fake frittata. Many repeats on this one! Thanks for posting. Diest
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes