This Week’s Lunch: Papas con Chorizo

A few years ago, we had a Mexican exchange student from Barcelona join our department and we became very good friends. He cooked us a traditional Mexican dinner once, and also taught us how to make delicious quesadillas and papas con chorizo (potatoes and chorizo). This recipe is very simple and it reheats nicely, which makes it perfect for a packable lunch 😉

Ingredients (serves 6):

  • 2 giant potatoes (~2 lbs)
  • 1 tsp salt
  • 1 medium white onion
  • 1-2 Tbsps vegetable oil
  • 2 Mexican chorizos (I used 340g of hot pork chorizo)
  • queso fresco, cilantro, corn tortillas (optional)

Start by peeling the potatoes and cutting them into chunks. Boil the potatoes in salty water until pierced easily with a fork. 

Meanwhile, chop the onion. Heat up the oil in a large skillet on medium heat and cook onion until translucent. Remove chorizo from the casing and add it to the onion. Cook for about 5 minutes, or until the chorizo is cooked through (or warmed through if using pre-cooked chorizo). 

Drain the potatoes and add them to the chorizo mixture. Stir until mixed uniformly. Spoon mixture onto a warm corn tortilla and enjoy.

I like to add cheese and cilantro to mine, but it is totally optional. This dish can be pretty spicy depending on the chorizo type, but they do sell mild chorizos if you like your food less spicy 😉

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