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Sides | |
| 1 tablespoon vegetable oil 10 ounces Mexican pork chorizo, casings removed* 1 small onion, diced 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled Kosher salt and fresh ground black pepper | |
| 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 | |
Unrated | |
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