Papas con Chorizo

| Home | Bio | My Store | Links | Contacts | Menus | Chefs4Students.org

Papas con Chorizo “Potatoes with Chorizo”

Ingredients:

3 medium boiling potatoes, peeled, 1/3 inch dice
1 teaspoon salt
1 teaspoon canola oil
8 ounces chorizo, casing removed, rough chopped
1/2 medium yellow onion, small dice
1 jalapeno, seeded, minced (optional)
1 garlic clove, minced
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill. to taste
1 Roma tomato, seeded, 1/4 inch dice

Preparation:

Put the potatoes and salt in a saucepan and cover with cold water. Bring to a boil and cook for five minutes or until just fork tender. Drain and set aside.

In a heavy skillet, sauté the chorizo, onion, jalapeno and garlic in the canola oil until cooked through and browned. Add the cooked potatoes and cook for another two minutes or so and taste for salt and Naughty Nelly's Deadly Twelve Pepper Blend. Adjust if necessary. Add the diced tomatoes and toss to incorporate.

Chef’s Tip: When we make this dish, we remove the cooked potatoes from the pan and keep them warm in the oven. Then we cook scrambled eggs in the seasoned pan with a tablespoon of butter and serve them on the side of the potatoes with warmed flour tortillas.

Home of Chef David Nelson's Specialty Spice Blends and more!