I used about 1 pound Yukon Gold potatoes and fried the chorizo in a wide pan, which worked just fine. While the chorizo was cooking in the oven, I took half the potatoes and crisped them up in another cast-iron skillet in some bacon fat. It’s a very easy recipe to make – all you have to do is boil the potatoes, pan-fry the chorizo and onions, then mix it all together! Everyone loved it! This is crazy easy…but what with making the gorditas, a whole new measure of inconvenient comes to bear–mixing flour with mashed potatoes that need to be cooked, deep frying…whew. I used about 2 pounds russet potatoes. And as always, please take a gander at our comment policy before posting. You just taught this one to reef the spurs…and any other carbs first. I think it’s overkill to use the oven (though you have to heat the oven anyway for the last step, so I guess you could fry the chorizo in the oven). Serve immediately. And I confess, I’m biased, as I prefer to do potatoes as my grandmother did, which was to boil extra potatoes for lunch and refrigerate the leftovers so they’re properly chilled through by the time you toss them into a skillet with hot fat. But you can have them any which way you please. If cooking the chorizo on the stovetop, simply place over medium or medium-high heat and cook, uncovered, until no trace of pink remains and the exterior is slightly crisp. I stirred the liquid into the chorizo, and put it back into the oven without the foil, for 5 more minutes. A traditional papas that was quick to fix and pleasing to the family. I was surprised that the chorizo was cooked in the oven, but I’ll be using that technique again; it worked wonderfully. https://leitesculinaria.com/85425/recipes-potatoes-mexican-chorizo.html Watch author Veronica Gonzalez-Smith make them in the video below and you’ll understand just how ridiculously easy they are to make.) Drain the potatoes in a colander but do not rinse them. I really like Mexican chorizo, so I used 1 pound of that. You might also like: Spicy Zhoug Brussels Sprouts Pasta 45-Minute Lentil Chili Spicy Thai Soup With Soy Curls Easy Instant Pot Red Lentil Curry Korean BBQ Pizza With Tofu and Maitake. I chose not to season with the additional salt; it didn’t need it. Ah, yes! During that time I fried the eggs and assembled the salad. After I combined the potatoes and the chorizo, I topped it with the cheese and put it in the oven for about 10 minutes. Have a picture you'd like to add to your comment? Never figured it out until just now! 1 1/2 tablespoons kosher salt, plus more to taste, 5 small russet or Yukon Gold potatoes (about 2lbs), washed, peeled, and diced into roughly 1/4-inch (6-mm) cubes, Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza. If anything, they’re better the next day. I hope you enjoy this spicy vegan chorizo and potato soup! Looks absolutely wonderful. Think old dogs can’t learn new tricks? 2 tablespoons olive oil. That comes to 6 servings as a side dish. But the gorditas are “extra” in the recipe. I also added a few chopped scallions for a touch of green. The combination of the spicy chorizo and creamy cheese was very satisfying. This made for a great breakfast this a.m. I used a high-quality chorizo, made by my son’s girlfriend’s dad. Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and … The surface will turn crunchy and, as I’m certain you’re aware, the interior turns this ethereal note of airy that is just beyond words. what is not to love! All rights reserved. 500g pkt frozen broad beans; 2 chorizo sausages, thickly sliced; 2 red washed potatoes, thinly sliced; 1 large leek, thickly sliced; 6 eggs; 1/2 cup thickened cream; 120g baby rocket leaves; 1 lemon, zested, juiced; 2 tablespoons Coles Brand Australian Extra Virgin Olive Oil; The instruction how to make Chorizo, leek and potato frittata. Not as easy to answer as you might think, as we had leftovers of these in different proportions. It was a very comforting, great-tasting meal. I can’t wait to make this again. Crazy easy recipe alert. Once the chorizo and potatoes were mixed together, I reused the foil cover to wrap my tortillas and set those in the oven along with the casserole. You can have it for breakfast, lunch, or dinner. This dish is a real family favorite. Nothing more was needed. I figured that we’d have a good breakfast as well as leftovers for lunch the next day. Being Portuguese–the land where people love to eat rice and potatoes in the same dish–I’d be happy with this over some arroz. While the potatoes are cooking, crumble the chorizo into a cast-iron skillet. Even the dicing of the potatoes (mine weighed in at 1 2/3 pounds) was a speedy process. The potatoes were tender after about 8 minutes in the water. It took around 4 minutes to melt the cheese, and I was ready to tear into this killer dish. This was the first time I’d used quesadilla cheese, and I really liked the flavor. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. The ingredient of Chorizo, leek and potato frittata. There was no need for that extra step. I put the casserole back in the oven for about 8 minutes to melt the cheese. The chorizo took about 12 minutes to cook in the oven (by the way, genius cooking method). In a medium saucepan, add potatoes. You’ll notice that the chorizo will release quite a lot of oil, but you want to keep this to help flavor the potatoes. Mexican chorizo is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. You’ll notice that the chorizo will release quite a lot of oil, but you want to keep this to help flavor the potatoes. If you use a cast-iron skillet, after you gently mix in the potatoes and melt the cheese (watch closely, as this only took about 2 minutes), you can serve it in the pan for a nice rustic look. Carefully crack four eggs into each of the four wells, season eggs with salt/pepper and sprinkle cheddar cheese over the potatoes. I turned the oven off and left the skillet in the oven for 5 minutes to melt the queso. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. (Gorditas are similar to corn tortillas but thicker, crispier, chewier, and, we think, happier. Overall, a great addition to a breakfast burrito. We'd love to see your creations on Instagram, Facebook, and Twitter. Then enter your email address for our weekly newsletter. Not only is this a delicious, satisfying dish, but it’s also quick. Often the use of boiled potatoes cut into chunks and then fried, as mentioned above, are actually home fries. So that’s what one of my Skippers meant when explaining his Hash Browns!
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