There are many dishes in Mexican cuisine that can serve a variety of purposes.
I bring you as an example, Papas con Chorizo. It’s a very basic dish that can be used in tacos, as a breakfast side, empanadas, sandwiches, etc. When Taquizas happen, papas con chorizo are a vital element on the table.
What’s a taquiza? A taco potluck. The rules are basic: the host buys all tortillas and sometimes salsas and garnishes (though sometimes those are divided amongst guests too). Guests bring the taco fillings. Taco fillings are wide and varied: carnitas, papas con chorizo, scrambled eggs, pork cracklings in salsa verde, all sorts of grilled seasoned meats, etc. If you can chop it enough to be bite-sized in a taco, you can probably use it.
Need to clean out your fridge? Have a small leftover taquiza at home. Go wild 😀
PAPAS CON CHORIZO
THE BITS AND PIECES:
- Potatoes, cubed. Skin on or off is up to you.
- Chorizo (see Notes below).
- About a tablespoon of oil.
- Half an onion, chopped finely.
- About 2-4 garlic cloves, sliced.
- Salt and pepper to taste.
- Dry parsley.
- Put potatoes in a pot with some lightly salted water and set to cook.
- In a wide skillet, heat up the oil. Add the onions, garlic and chorizo. Cook over medium heat, breaking up the chorizo as it cooks. As the liquid evaporates and the fat renders out it will slowly start frying a bit. Stir often so it doesn’t stick to the bottom and burn.
- When the potatoes are just about cooked, scoop them onto the skillet. Save the boiling water they cooked in, in case you need to add some moisture to the dish.
- Fold the potatoes and chorizo until well combined. Don’t stir too forcefully or the potatoes will break apart too much.
- Taste the dish. Add salt and pepper if necessary. Sprinkle on some dry parsley and fold in. If the mix looks too dry, you can spoon on some of the potato cooking water.
- Continue cooking, allowing the mixture to crisp a little, without burning.
- Papas con chorizo means “chorizo and potatoes”.
- There’s more than one type of chorizo. Many are cured and can be sliced. The one we’re working with in this dish is Mexican chorizo. It is a raw, loose mixture of ground pork and spices, characterized by a bright reddish color. It is traditionally made with pork, though you can find beef and soy varieties as well.