*Please note this recipe has been updated to be more accurate with cooking time for the potatoes.
As the weekend approaches my stomach begins to growl with different food cravings, especially for breakfast. Now, don’t get me wrong. I enjoy a beautiful spread of fresh fruit, eggs benedict, pancakes, bagels and lox, you name it. But there is nothing, I mean nothing better than good old-fashioned papas con chorizo on a Saturday morning. Waking up to the aroma of the spicy chorizo softening in a sartén puts a smile on my face every time.
I have to admit. It reminds me of home and being with my mom. As a child, I knew mom was in a good mood when she shared her love with us through Saturday morning breakfast. If she made homemade tortillas, then dang, she was in a VERY good mood. Of course, the homemade tortillas were in the early years before she got too busy coupled with arthritis in her wrists. It just hurt too much for her to knead the dough. At least that’s what she told us. I think the convenience of buying packaged flour tortillas from the local grocery store was probably more like it. Okay, I’m getting off track. Back to the simple pleasure of eating papas con chorizo. Below is a recipe I learned from first from my mom and quite honestly, tweaked a bit from watching friends and family make it over the years. Enjoy this recipe this weekend or any day of the week.
- 1 tablespoon vegetable oil (this can be omitted if you’re worried about too much fat, but let’s get real. It’s CHORIZO people!!)
- 10 ounces Mexican pork chorizo, casings removed
- 1 small onion, diced
- 1 small jalapeño, seeded and diced
- 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled (this helps speed up the process and makes sure they don’t burn)
- Kosher salt and fresh ground black pepper
Add potatoes in a medium stock pot over high heat, covering potatoes with water about an inch. Let the potatoes come to a boil and turn off the heat. Remove, drain, and set aside. You don’t want to over cook them or they’ll get too mushy in your chorizo mixture.
Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until softened and melted down, about 5 minutes.
Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil.
Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions, jalapeño and boiled potatoes and saute until onions are soft, about 5 to 8 minutes. Stir in the cooked chorizo and season to taste with salt and pepper.
Transfer to a serving bowl and serve with warm corn tortillas and a side of refried beans. Makes about 4-6 servings.