Papas con chorizo – potato and chorizo tacos
Diced potatoes fried with Mexican chorizo, onion and serrano chilli until golden and stained red by the chorizo – an everyday dish eaten in tacos with beans. It is also a classic filling for gorditas, sopes and quesadillas.
- 40 minTime
- 38 minHands-on
- 4Portions
- 27 gprotein per portion
- 770kcal per portion
Ingredients for 4 portions
- 800 gPotato
- to tasteSalt
- ½Yellow onion, finely chopped
- 2Serrano chiles, finely chopped
- 300 gMexican chorizo, skinned
- 1 tbspRapeseed oil
On the side
- 450 gRefried beans, 1 can
- 16Corn tortillas
Method
- Peel the potatoes and cut them into 1.5 cm cubes.
- Put the potatoes in a pan, cover with water and add salt. Boil for 8 minutes once boiling, until only just tender, then drain.
- Meanwhile, finely chop the onion and chillies.
- Heat the oil in a large frying pan over a medium heat and fry the chorizo for 5 minutes, breaking it up with a spoon, until it has released its fat.
- Add the onion and chillies and fry for 3 minutes, until the onion is translucent.
- Add the potatoes and fry for 10 minutes, stirring now and then and lightly crushing a few pieces, until golden at the edges and red from the chorizo. Season with salt.
- Warm the beans with a splash of water. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Serve the potato and chorizo with the beans and warm tortillas, so everyone can make their own tacos.
