Papas con Chorizo

🥄 Ingredients

• 1 lb. chorizo sausage
• 1.5 lbs. potatoes (I used 2 small Gold potatoes)
• 1/2 small onion
• 1 garlic clove
• 2-3 chipotles in adobo
• 1 tablespoon adobo sauce
• 1/4 teaspoon salt (plus more to taste)
• freshly cracked black pepper
• 1/2 teaspoon chili powder (optional)
• finely diced cilantro stems (optional)

👨‍🍳 Instructions

1. 1

   Give the potatoes a good rinse and finely cube them.  I usually leave the skin on. 

2. 2

   Bring a pot of salted water to a boil.  Add the cubed potatoes and cook for 5-10 minutes or until they are mostly cooked through.  I usually take them off and drain them once the outsides are cooked but the inside is still a little firm.

3. 3

   As the potatoes are cooking, add the chorizo to a skillet and brown it over medium heat, approx. 8-10 minutes.   Once browned set aside until you need it.  I usually let it drain on some paper towels. 

4. 4

   I use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion.  (You can get rid of some of the fat if you want.)  Once softened, add a minced garlic clove and briefly saute. 

5. 5

   Add the drained potatoes to the pan along with 2-3 minced chipotles in adobo, 1 tablespoon adobo sauce, 1/4 teaspoon of salt, freshly cracked black pepper, and 1/2 teaspoon pure chili powder (optional).  Keep in mind that you can use less chipotles for a milder batch.  I usually de-stem and de-seed the chipotles. 

6. 6

   Saute for a few minutes to ensure the potatoes are cooked through and then add the cooked chorizo.  Bring everything to a uniform temp and take a final taste for seasoning.  I added another generous pinch of salt to this batch.

7. 7

   Serve as is or you can optionally serve next to warm corn tortillas and topped with finely diced cilantro stems. 

8. 8

   Store leftovers in an airtight container in the fridge where they will last for a few days. 

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.