Recipe: Yummy Papas con Chorizo. (potatoes with chorizo)

Papas con Chorizo. (potatoes with chorizo). Papas con chorizo or chorizo con papas means Mexican Sausage with potatoes, it is one easy & tasty dish that you and your family will love and Like those Papas with chorizo sandwiches, I used to take to middle school for lunch. My classmates loved when it was my turn to bring lunch for a team of. How To Make Papas Con Chorizo.

In a medium size saucepan, bring water and salt to a boil. Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. You can cook Papas con Chorizo. (potatoes with chorizo) using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Papas con Chorizo. (potatoes with chorizo)

1. It's 2 of chorizo.
2. It's 3 medium of potatoes peeled and cubed.
3. It's 1 of salt to taste.
4. You need 1 tbsp of canola oil.

Add potatoes, annatto or paprika, salt, and Worcestershire sauce. Serve hot with tortillas and salsa, enjoy! Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo). Mexican chorizo is made with fresh pork (as opposed to Spanish-style chorizo made with smoked pork).

Papas con Chorizo. (potatoes with chorizo) instructions

1. on a hot pan you add the chorizo with no oil.. it releases oil.. and brown..
2. then you add the diced potatoes and the tbsp of oil and cook until potatoes are soft.
3. add salt to taste and enjoy :) I eat in in a flour tortilla burrito.
4. *you can add water so the potatoes can get soft* 1 cup of water.

It crumbles and distributes well so you can use a small amount to good effect. Ohhhhh, I just love Chorizo, so much spice and flavor which is my JAM. Most people don't know what to do with chorizo, well, here is one of the most easy, traditional, tasty recipes using chorizo, "Chorizo con Papas" which means chorizo with Potatoes. The potatoes get wonderfully tender and saturated with the broth, and the chorizo really shines. I left half of the chorizo in full moons rather than half-moons for some texture diversity since I didn't use bacon or mushrooms.