Monday, March 1, 2010
Mexican Chorizo and Potatoes
We used to cook with Mexican pork Chorizo all the time when we lived in Albuquerque. Decided to make breakfast burritos with it the other day!! Yum!!
Chorizo and Potatoes
1 Tbsp. vegetable oil
10 ounces Mexican pork chorizo, casing removed
1 Small onion, diced
3 to 4 diced red potatoes (depending on size)
Salt and pepper to taste
Heat the oil in a heavy skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, takes about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper towel, to absorb the extra grease. Drain all but 1 Tbsp. of fat from the pan. ( I found some of the chorizo I get to not be to fatty, so then I had to add another drizzle of oil). Add the onions and the diced potatoes, saute untio tender and golden brown. Stir in the chorizo and season with salt and pepper. Some chorizo is salty so be careful when seasoning.
I like to serve this in a large flour tortilla with scrambled egg and cheese. Yummy breakfast burritos!