SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 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 and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
PAMBAZOS MICHOACANOS: MICHOCACAN STYLE SANDWICHES
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make a lengthwise cut on 1 side of the guajillo chiles and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and some of the soaking water in a blender, puree with garlic and onion, strain and set aside.
- Cook the potatoes whole with skin on in salted water for about 25 minutes or until they feel soft. Then remove the skin and cut into small dice.
- In a medium-size non-stick skillet cook the chorizo at low heat and remove all the excess oil, add the diced potatoes and mix; season with salt.
- Stuff the bread with the potato-chorizo mixture. Dip the stuffed bread in the guajillo sauce and saute in the hot oil on both sides.
- Right before serving mix the cabbage with the vinegar, divide and insert into the sandwich.
CHORIZO AND POTATO PAMBAZOS
Here's a homemade version of the popular Mexican City street food known as pambazos, made with a savory filling of chorizo and potatoes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chiles in small saucepan. Add enough water to cover chiles. Bring to boil; cook on medium heat 10 min. or until chiles are tender. Meanwhile, cook potatoes and chorizo in large skillet on medium heat 12 min. or until potatoes are tender and chorizo is done, stirring occasionally; drain.
- Drain chiles; place in blender. Add onions, garlic, water and 2 Tbsp. dressing; blend until smooth. Strain sauce. Fill buns with meat mixture.
- Heat remaining dressing in same skillet on medium-low heat. Stir in 1/4 cup of the sauce. Add sandwiches; cook 3 min. Brush lightly with some of the remaining sauce; turn sandwiches over. Cook 3 to 5 min. or until sauce is absorbed and both sides of sandwiches are lightly toasted, brushing occasionally with remaining sauce. Serve topped with lettuce and sour cream.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)
The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.
Provided by France C
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
- Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
- Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g
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- Bring chiles and 1 cup water to a boil in a small saucepan over medium-high heat. Remove from heat and let cool 10 minutes. Purée in a blender until smooth; season with salt. Set aside.
- Cook potatoes in a small pot of boiling salted water until just tender, 25–30 minutes. Drain and let cool slightly. Peel, transfer to a large bowl, and mash lightly into large pieces; season lightly with salt and pepper.
- Heat 1 Tbsp. oil in a medium skillet over medium-high. Cook chorizo, breaking up with a spatula and stirring occasionally, until browned, 5–7 minutes. Transfer chorizo to bowl with potatoes with a slotted spoon.
- Heat 3 Tbsp. oil in same skillet over medium. Add potato mixture and cook, pressing down lightly with a spatula, until well browned underneath, about 5 minutes. Turn and cook, again pressing into an even layer, until second side is well browned, about 5 minutes. Remove from heat.
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- Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
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