Mexican Potatoes with Chorizo
These Mexican potatoes with chorizo are a fantastic potato side dish to make on the griddle (or even in a skillet)! The potatoes are parboiled in a flavorful broth, and then sautéed with chorizo on the griddle for an easy griddle side dish recipe!
Servings: 4 people
Ingredients
- 2 medium russet potatoes washed and diced in ½" cubes
- 3 cups water
- 1 tablespoon chicken bouillon *I like the Better than Bouillon brand.
- 1 chipotle in adobo *One individual pepper from the can.
- 2 tablespoons taco seasoning
- 1 clove garlic minced
- 1 tablespoon avocado oil *Or substitute your favorite high heat cooking oil.
- 9 oz chorizo
Instructions
- Parboil potatoes. To a medium saucepan, add diced potatoes, 3 cups water, chicken bouillon, taco seasoning, and one chipotle pepper (from the canned chipotles in adobo). Boil potatoes until about 50% done. Remove potatoes from the heat and allow to cool in the liquid for about 15 minutes.
- Drain the potatoes. Drain the potatoes in a strainer.
- Preheat griddle. Heat griddle to about 400-425℉.
- Cook the chorizo. Add the chorizo to the griddle and spread it out into a thin layer so that it cooks evenly. Allow the chorizo to cook, stirring occasionally, until most of the moisture has evaporated out and chorizo is cooked through. *Note - Depending on what chorizo you use, your chorizo may not have much fat/moisture. When most of the moisture has cooked out of the chorizo, move it to the side of the griddle to continue to cook and to make room for the potatoes.
- Cook the potatoes on the griddle. Add about 1 tablespoon of high heat cooking oil to the residual chorizo grease on the griddle. Add the parboiled potatoes to the griddle and spread out in a thin even layer. Allow to cook untouched for about 3-4 minutes. Then, sauté for an additional 1-2 minutes.
- Combine chorizo and potatoes. Add the chorizo and potatoes together, and sauté to combine. Add minced garlic and sauté to combine. Continue to cook potatoes on the griddle until done to your liking.
Notes
- This recipe only calls for one pepper from the can of chipotles in adobo. Instead of throwing away the leftover peppers, empty the can into a Ziploc bag, label the bag with a permanent marker, and store it in the freezer. When you need a small amount for recipes like this one, you can use a knife to cut off a few peppers to use, and return the bag to the freezer. That way, you've always got the smoky peppers on hand.