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Categories:Viewed: 78 - Published at: 6 years ago
Ingredients
- 3 pieces fresh Idaho potatoes
- 1 1/2 cups chopped white onion
- 2 Spanish chorizo cut in cubes
- 1 piece 1 or 2 jalapeno chiles chopped, deveined and without seeds
- 1 teaspoon olive oil
- 1/2 cup vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon Salt and pepper
Method
- Start by doing your prep, this is peeling the potatoes and cutting the onion, the chorizo and the jalapenos.
- Place the sauteing pan in the stove on high and add the oil, then add the chorizo and fry until golden brown.
- Then add the onion, the jalapenos and the potatoes and stir.
- Add the condiments and the broth.
- Lower the flame and cover. Let the casserole simmer until potatoes are tender.
- You can serve as a side dish for your meat main course, with scramble eggs for breakfast or prepare sopes, another favorite of my Mexican cuisine repertoire
- Sopes are corn cakes that you make with corn flour which you can find in the Latino isle in the store.
