Chorizo is a very popular ingredient in a Mexican kitchen. In my mum’s house we always have chorizo and we would eat chorizo in many different ways. I love it and it is one of my favourite Mexican ingredients that I have to have in my kitchen. I haven’t learn how to make it myself yet, but as soon I learn, I will be sharing the recipe with you, but for the moment I buy my chorizo sausages in the supermarket.
The city of Toluca in Mexico is call the capital of chorizo, there they made delicious chorizo rojo (red) or chorizo verde (green) which is made with tomatillos, coriander, chilies and other ingredients, the red chorizo is made with different types of dry chillies like guajillo and ancho, they also use paprika and other aromatic herbs. The Mexican chorizo is different than the Spanish, first of all the meat is mince and not cut like the spaniards do, so when you are cooking with it, the chorizo kind of melts on the frying pan, so it mixes very well with anything you cook, but for this recipe I am using Spanish cooking chorizo, which goes really well for this dish, you can find cooking chorizo almost in any supermarket.
This dish is very comforting and delicious, good for these autumn days. It is not difficult to make and the ingredients are easy to find, apart from the Poblano pepper that it is optional.
So let’s begin with the recipe and I hope you enjoy it.
Prep 10 min
Cook 15 min approx
- 4 small chorizo sausages, skin off and chopped finely
- 3 large white potatoes peeled and cut in small cubes
- 1 small onion finely chopped
- Fresh poblano pepper
- Salt to taste
- 3 tbsp rapeseed oil
- Heat a large skillet or frying pan and add the chorizo.
- Fried the chorizo for 7 min and the remove and leave aside, leaving the oil the chorizo released.
- Add the potatoes n the same frying pan and fry them until they are soft from the inside, around 10 min.
- While the potatoes are frying, blistered the poblano pepper on the burner hob, once the pepper is all black, put it in a plastic bag and leave it for 10 min.
- Once the potatoes are cooked, add the chorizo. Then take the Poblano pepper out of the bag and remove all the black skin, stem and seeds, then cut it in small cubes and add it to the potatoes and chorizo.
- Add salt and pepper to taste.
- Serve with a fried egg, fresh cheese and fresh chopped coriander. Have it for breakfast or lunch.