Potatoes with chorizo and chili

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

One of the most versatile vegetables, potatoes are good when boiled, fried, mashed or grilled. They are delicious in stews, in soups, as main dish, as side dish or even as a snack. In this Mexican recipe which, according to the book Mexican Cooking by Jane Milton, is typical of peasant fare, the potatoes are made to absorb the complex flavors of chorizo so that a small piece of sausage goes a long way. And when I say small, I mean really small — I used a two-inch piece of chorizo to make this dish and it was more than enough.

Potatoes with chorizo and chili

This potato dish is good for brunch or as a side dish. It is best served immediately as the cheese hardens as it cools. You really want to enjoy it while the cheese is all soft and gooey.

Adapted from Mexican Cooking by Jane Milton, 2007.

Serves 1 to 2.

Ingredients:

300 g. of potatoes
small piece of chorizo (I used Iberico), about 50 g.
a bunch of onion leaves
1 clove of garlic
1 to 2 finger chilis
about 80 g. of sharp cheddar cheese
2 tbsps. of butter
salt

Peel the potatoes and cut into one-inch cubes. Boil in water for ten minutes. You’re not cooking the potatoes through at this point because you’ll be browning it in butter later. Drain and rinse in cold water (or dump in a bowl of iced water). Drain again.

Cut the chorizo into small cubes.

Crush and chop the garlic.

Cut some onion leaves into one-inch lengths. How much depends on you.

Slice a chili (or two). Slit and scrape off the seeds if you want your dish to be only mildly spicy.

Heat the butter. Gently fry the chorizo, garlic, onion leaves and chili for about a minute.

Add the potatoes and cook, stirring often, until the potatoes are done and lightly browned. Season with a little salt. The chorizo is salty so you won’t really need too much salt.

While the potatoes are frying, grate the cheese.

When the potatoes are done, turn off the heat. Add half of the cheese, toss then transfer the potatoes to a plate at once.

Sprinkle the remaining cheese and reserved onion leaves over the potatoes. Serve immediately.

October 24, 2009  Print This Post   
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Comments

5 Responses to “Potatoes with chorizo and chili”
  1. Doddie from Korea says:
    October 24, 2009 at 11:38 pm

    Connie,

    You forgot to list the cheese and the amount that is needed for the recipe. ;)

    D

    Reply
  2. Hershey says:
    October 25, 2009 at 1:43 am

    Hey Connie,

    Which brand of Iberico do you use? :D

    Reply

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Some related discussions...
  1. Cafe con leche | Drinks | Home-cooking rocks! says:
    October 25, 2009 at 2:03 am

    [...] complete the Mexican theme of yesterday’s brunch, I had a cup of cafe con leche with the potato, chorizo and chili dish. What is cafe con leche? The literal translation is coffee with milk but the name doesn’t do [...]

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