It is my honor to introduce to you today the first installment to Frilly Fossils. Every Monday, expect to be graced with a new and delicious recipe! I decided to open this bit with a recipe that is near and dear to my heart. My family traditionally does a big breakfast that we call “Mexican Breakfast.” My contribution to this feast is a little something called “Papas con Chorizo.” It has sort of become the recipe that I’m most known for, and people tend to love it, so I thought that I would share it with all of you! This certain batch was prepared by my darling boyfriend, Benjamin, and I. It’s definitely more fun to cook in pairs! 🙂
1. 3 fresh jalapenos
2. Vegetable or Olive oil (I prefer olive oil, but either works just fine)
3. Adobo (Can be found wherever your grocery store keeps their Latin foods)
4. 5 potatoes
5. 1 lime
6. 1 stick of Chorizo (Usually found mixed in with the cheeses at any grocery store, even though it is a meat…which I don’t really get..)
7. 1 bundle of fresh cilantro
Let’s Get Cooking!
Gather all of your ingredients, as well as a cutting board, a knife, and a large pot. Start by washing each of your potatoes. Next, chop up the potatoes and put them in the pot. Cover them with oil and set the heat on medium-high.
When the potatoes become soft, cut the tip off of the chorizo package and add its contents to the pot. Mix it in well until the potatoes and jalapenos are completely coated. They should be a reddish-orange color when mixed. Then, add in about 3 tbsp of adobo, or as needed.
Mince the cilantro and add it to the potato mixture in the pot. Turn the heat down to low. Cut the lime in half and squeeze the juice into the pot. Mix everything together well, and then cover and let simmer on low heat for about five minutes.
The final product should look something like this. This can be served in any way that you like. My favorite way to enjoy it is on a hot flour tortilla with shredded cheese and a little salsa. It is absolutely to-die-for! Hope you enjoy!!