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Crisp Potatoes with Spanish Chorizo

Crisp Potatoes with Spanish Chorizo


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Peel and rinse the potatoes, place them in a pot of generously salted water, bring to the boil and simmer, covered, until 95 per cent done (very slight resistance at the center when probed with a knife or cake tester), 15 to 20 minutes depending on the variety and size. If you are using large russet or Yukon Gold potatoes, cut them in half lengthwise before cooking. Drain.

While the potatoes are boiling, cut the chorizo into small dice, about 1/8 inch (don’t remove the sausage casing; it adds texture). Heat a small skillet over medium-low heat and add a teaspoon of extra virgin olive oil. When it is hot, add the chorizo and stir to combine with the oil. Continue to stir occasionally.

Meanwhile, finely chop the shallot (or onion) and the garlic. When the chorizo has lightly browned (this will take perhaps five minutes) and has rendered some of its lovely fat (red from the paprika with which it is seasoned), stir in the shallot and garlic, lower the heat and cook until they are tender; they can turn golden but they must not burn. Depending on how fine you have chopped them, this could take two to four minutes.

Remove the skillet from the heat and stir in the paprika; it will grow warm and even more fragrant in the residual heat. Scrape into a little bowl and reserve. You might add a tablespoonful of water to the skillet to retrieve all the flavorful residue, scraping with a rubber spatula; add this to the bowl with the chorizo mixture.

Twenty minutes before serving, cut the nearly cooked potatoes into slices 3/8 to 1/2 inch thick. In a 12-inch skillet, preferably non-stick, warm 3 Tbs olive oil over medium heat. Add the potatoes in one layer, lower the heat just a little, and slowly fry until golden on one side, about 8 to 10 minutes. Turn the potatoes (I use tongs for this job), sprinkle the browned side with salt and continue to cook until the second side is golden brown and crisp. You can now give them another turn and cook until re-crisped on Side One.

Add the chorizo mixture to the potatoes and stir or toss well to combine. Cook briefly to heat everything through. Adjust salt and, if you like, add some freshly ground black pepper. Finally, toss in a small handful of roughly chopped parsley if you have any; the dish won’t suffer much in its absence.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.


Potatoes With Mexican Chorizo

Adapted from Yvette Sharpnack | Veronica Gonzalez | Evangelina Soza | Muy Bueno | Hippocrene Books, 2012

Papas con chorizo, or potatoes with Mexican chorizo, is a perfectly lovely answer to what to have any time of day. If having it for breakfast, the authors suggest scrambling it with eggs and rolling it up in a warm flour tortilla. If papas con chorizo is what they crave for dinner, they make gorditas. But you can have them any which way you please. Just have them.–Renee Schettler

*How to find the right cheese for this recipe

Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.



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