Mexican Chorizo with Potatoes

Mexican Chorizo with Potatoes
Mexican Chorizo with Potatoes


1 pkg. (12 ozs.) vegetarian soy chorizo

2 medium potatoes, peeled and cut into ¾” cubes

1 small onion, diced

1 pasilla pepper, cut into large dice

olive oil for frying

Boil cubed potatoes till partially cooked, about 7 minutes.

Drain very well.

Heat a little oil in a large skillet and fry potatoes until golden brown and crispy on all sides.

Transfer to a paper towel lined plate.

In same skillet, heat a little more oil and sauté onion and pasilla pepper until onion begins to turn translucent. Transfer to plate with potatoes.

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Remove soy chorizo from casing and add to skillet.

Cook about 4 to 5 minutes, breaking up any large chunks with the back of a spoon.

Add potatoes, onions, and peppers back into skillet with chorizo and stir until well combined.

Top each serving with a fried egg and place buttered seasoned toast on the side.

NOTE:   For those of you who might want to try making your own fresh chorizo for this dish, I’m posting Saveur’s fresh chorizo recipe here.

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Heat both chiles in a 12″ skillet over medium-high heat; cook, turning, until toasted, about 5 minutes. Transfer chiles to a bowl and cover with 4 cups boiling water; let sit until soft, about 15 minutes. Drain chiles, reserving ¾ cup soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, coriander, and garlic; purée until smooth. Transfer purée to a bowl and add pork and fatback; mix until combined. Cover with plastic wrap and refrigerate for up to 1 week