Inspired by several Rick Bayless dishes, this simple preparation is far greater than the sum of its parts. The mild sweetness of the potatoes tames the heat and spice of the Mexican style chorizo. It's a tasty side dish with just about anything Mexican or can be served with warm flour tortillas for wrapping. Mexican chorizo is an uncooked ground sausage which must be removed from its casing and cooked before eating. I used Cacique pork chorizo here. You can peel the potatoes for a less intrusive potato flavor.
1 10 oz. package Mexican chorizo
3 or 4 red skinned potatoes
Using a box grater, shred the potatoes onto a clean kitchen towel. Wrap the towel around the potatoes and squeeze as much of the water out of them as you can.
|Shredded Potatoes in Towel Waiting for Their Turn in the Pan.|
Meanwhile, cook the chorizo in a skillet over medium-high heat, periodically breaking up the sausage with your favorite appropriate implement, until cooked. Mine usually takes about 8 minutes.
Add the potatoes to the skillet.
Cook, flipping contents over every few minutes, until potatoes are done to your liking. I go about fifteen minutes.