← Nouns Cooking · Mexican

Ingredients

• 500 g waxy potatoes, cut into 1 cm dice
• 300 g Mexican (raw) chorizo, skin removed
• 1 tbsp Vegetable oil
• ½ Onion, chopped
• Salt
• 8 warm corn tortillas
• 1 Avocado, sliced

Method

1. Boil the potatoes in salted water for 5 min, until just tender, and drain well.
2. Heat the oil in a large frying pan over medium heat and cook the chorizo for 5 min, breaking it up, until it releases its fat.
3. Add the onion and cook for 2 min, then add the potatoes and spread them out.
4. Cook for 8–10 min, turning only now and then, until the potatoes are crisp and stained red. Season with salt.
5. Spoon into warm tortillas with avocado and salsa, or top with a fried egg.

Tips

• Mexican chorizo is raw and soft, unlike cured Spanish chorizo; check the label.
• Leftovers make great breakfast burritos with scrambled eggs.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please Mexican Food Journal Isabel Eats