Inspiration: The Spruce Eats
I know it’s tempting, but the longer you let the chorizo set, the better it gets. Make it the night before and let it sit for 24 hours, if it lasts that long.
Ingredients
Chorizo
1 lb pork, ground or diced
2 tbsp ground chili powder
2 tbsp ground paprika
1 tsp dried oregano
1 pinch ground cinnamon
1 tbsp ground cumin
1 tsp salt
2 cloves fresh garlic, crushed
½ cup white vinegar
Skillet
2 lb potatoes, quartered
2 tbsp olive oil
2 tsp dried oregano
½ tsp garlic powder
Salt & pepper to taste
1 cup white onion, chopped
2 cups bell peppers, diced
2 tbsp fresh parsley, chopped
Preparation
In a large bowl, use your hands to mix the chorizo ingredients until they are well combined. Preheat oven 425º F
In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper
Spread out potatoes on a baking sheet. Place in center oven and roast for 20 minutes, or until golden and tender
While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside
Next, add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes
Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy
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