Chorizo con papas, or chorizo and potato, tacos are a crowd pleaser with tons of great flavor.
Course: Main Course
Cuisine: Mexican
Keyword: chorizo, potatoes, tacos
Ingredients
1poundMexican pork chorizoremove casings, if applicable
1small oniondiced (I used yellow)
1jalapenodiced (remove ribs and seeds to decrease spiciness)
1Anaheim pepperdiced
1poundpotatoesdiced into 1/4-inch pieces
1packet of Sazon Goya seasoning
garlic salt and pepper to taste
Instructions
In a large skillet with a lid, brown the chorizo, breaking it apart. Once it is cooked through, transfer the chorizo to a plate lined with a paper towel to drain.
Leave only about one tablespoon of grease in the pan and add the onion, peppers, potatoes and spices.
Stir to coat the ingredients in oil and cover the pan. Every few minutes, remove the lid and stir, scraping the bottom to remove any bits.
If the pan becomes too dry, either add a little oil or add a little water (which is what I did) to help steam the vegetables.
Once the potatoes are fork tender, add the chorizo back into the pan and stir. Let the chorizo heat back up and then serve in your favorite taco vessel. (We used flour tortillas.)