{"id":649,"date":"2021-10-08T14:14:24","date_gmt":"2021-10-08T14:14:24","guid":{"rendered":"https:\/\/thehandmade.xyz\/?p=649"},"modified":"2023-02-01T12:58:22","modified_gmt":"2023-02-01T12:58:22","slug":"mexican-chorizo-with-potatoes","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=649","title":{"rendered":"Mexican Chorizo with Potatoes"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

1 pkg. (12 ozs.) vegetarian soy chorizo<\/p>\n

2 medium potatoes, peeled and cut into\u00a0\u00be\u201d cubes<\/p>\n

1 small onion, diced<\/p>\n

1 pasilla pepper, cut into large dice<\/p>\n

olive oil for frying<\/p>\n

Boil\u00a0cubed\u00a0potatoes till partially cooked, about 7 minutes.<\/p>\n

Drain very well.<\/p>\n

Heat a little oil in a large skillet and fry potatoes until golden brown and crispy on all sides.<\/p>\n

Transfer to a\u00a0paper towel lined\u00a0plate.<\/p>\n

In same skillet, heat a little more oil and\u00a0saut\u00e9 onion and pasilla pepper until onion begins to turn translucent. Transfer to plate with potatoes.<\/p>\n

\n
READ ALSO:<\/span>\u00a0\u00a0Watermelon with kiwi and lime water<\/span><\/div>\n<\/div>\n

Remove soy chorizo from casing and add to skillet.<\/p>\n

Cook\u00a0about 4 to 5 minutes, breaking up any large chunks with the back of a spoon.<\/p>\n

Add potatoes, onions, and peppers back into skillet with chorizo and stir until well combined.<\/p>\n

Top each serving with a fried egg and place buttered seasoned toast on the side.<\/p>\n

NOTE:<\/strong>\u00a0 \u00a0For those of you who might want to try making your own fresh chorizo for this dish, I\u2019m posting Saveur\u2019s fresh chorizo recipe here.<\/p>\n

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READ ALSO:<\/span>\u00a0\u00a0Homemade Seafood Tostadas<\/span><\/div>\n<\/div>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/h2>\n

Heat both chiles in a 12\u2033 skillet over medium-high heat; cook, turning, until toasted, about 5 minutes. Transfer chiles to a bowl and cover with 4 cups boiling water; let sit until soft, about 15 minutes. Drain chiles, reserving \u00be cup soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, coriander, and garlic; pur\u00e9e until smooth. Transfer pur\u00e9e to a bowl and add pork and fatback; mix until combined. Cover with plastic wrap and refrigerate for up to 1 week<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 1 pkg. (12 ozs.) vegetarian soy chorizo 2 medium potatoes, peeled and cut into\u00a0\u00be\u201d cubes 1 small onion, diced 1 pasilla pepper, cut into large dice olive oil for frying Boil\u00a0cubed\u00a0potatoes till partially cooked, about 7 minutes. Drain very well. Heat a little oil in a large skillet and fry potatoes until golden brown […]<\/p>\n","protected":false},"author":2,"featured_media":3904,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t