Tuesday, April 28
Chorizo con Papas (Mexican Chorizo and Potatoes)
This simple, but traditional dish is a great one for the recipe book. Made with few ingredients in a short time, it will have you licking your lips and asking for more.
Full time 30 minutes
1 lb chorizo, casing removed and crumbled
2 large potatoes, diced into 1/4" pieces
1 small onion, diced fine
1 tsp minced garlic
1/2 tsp ground black pepper
*salt only if needed
1 cup vegetable oil
In a deep saute pan heat oil over medium-high heat just until it beings to bubble.
Carefully add in potatoes and let cook 8-10 minutes or until crispy and golden.
Drain oil and carefully move potatoes to an paper towel line plate.
Return pan to heat and add in chorizo. Brown chorizo for 2-3 minutes.
While this browns, toss onions, minced garlic, and pepper in a bowl.
Add in onion mixture, continue to cook 5-8 minutes or until onions have lightly browned on edges and chorizo is cooked through.
Add potatoes back into pan and season with pepper, taste to see if salt is needed. If it is add a small amount in at a time until seasoning is right.
Allow flavors to meld in pan over simmer while you prepare eggs.
Lightly spray a saute pan with cooking spray and heat over medium high heat.
Crack eggs carefully into pan, giving each a moment to solidify before cracking next egg. Fry eggs 3-4 minutes or until lightly brown on bottom.
Carefully flip over and fry an additional 1-2 minutes. You are going for a nice over easy egg with a runny yolk.
To plate. Remove everything from heat.
Split chorizo medley into four portions. Placing one portion on a plate.
Top with egg being careful not to break yolk.
Garnish with fresh chives is desired.
Serve immediately. Cheers!