Saturday, February 7, 2009

Papas Con Chorizo (Mexican Potatoes and Sausage)

The Mexican version of Potatoes and Sausage, this uses a raw pork sausage called "Chorizo Mexicano" (to Mexicans it's just known as "Chorizo") I'm not sure what it's seasoned with.

Potatoes are cubed, fried until golden, drained, and tossed in a flavorful sautee of garlic, onion, chili pepper, tomato, crumbled cooked Mexican chorizo, salt and pepper. Very simple.

This recipe can also be made with Mexican pork longaniza which is simply called "Longaniza de Puerco" it's a type of sausage that is fresh, and can be removed from casing and crumbled I am not sure what it is seasoned with but I believe it has dried "Chile California" maybe cumin, allspice, pepper, etc. not so sure.

FOR THE FOLLOWING I'M GONNA ALMOST REPEAT WHAT I WROTE ON MY "Huevos Con Longaniza" post:

The difference between Mexican Chorizo and the Longaniza is that Mexican pork Chorizo is more pale, and very very fresh, it also has a higher fat content in comparison to the longaniza. (I'm speaking from what I have observed)

Mexican Chorizo get's a bad reputation for being "overly" greasy, but I must say it really depends what brand you buy, and where you buy it, the one I buy is from "Vallarta" (a chain of of stores that sells mostly Latin, Central, and South American products, it cater's mostly to Mexicans) at that store I can find the chorizo fresh, it's not branded I don't know if they make it on site but they have these huge ropes they cut off of when you ask for Chorizo at the deli & creamerie within the store.

A lot of the pre-packaged brands are kinda gross to me, they are toooo greasy, runny, fall apart easily etc. and overly salted, and have a weird almost rediculously artificial red color, if you are using a pre-packaged one that is like that, be sure that when you fry it in the oil to drain some of the fat.
Ingredients:
-6 regular brown potatoes (peeled and cut into cubes)
-2-3 medium sized Mexican Chorizos about 1 lbs. (casing removed, crumbled)

-1 onion finely chopped
-1 green chili pepper such as Jalapeño or Serrano peppers minced
-6 cloves of garlic finely minced (preferably through a garlic press)
-2 medium round tomatoes or 3 roma tomatoes finely chopped
-salt to taste
-ground black pepper to taste
-1/2 a bunch or more of finely minced or chopped cilantro leaves (cleaned)
-cooking oil (something with a high smoking point, a neutral flavored oil, I use canola for deep-frying, and high heat cooking)

Directions:
(1)Heat oil on medium high heat, let it heat for like 5 minutes. Make sure to enough oil to pan-fry the cubed potatoes, add the potatoes, and let them fry for about 15-20 minutes until golden, stirring and folding every 5-8 or more minutes, just check it occasionally.

(2)While that's cooking (the potatoes) take the casing off the chorizo, add to a pan on medium high heat, and crumble and let brown, depending on the chorizo you may need or not need to add a little oil. Let it brown and cook through (remember this is a raw sausage it neeeds to be cooked unless you wanna risk food poisoning)

(3)So meanwhile the potatoes are frying, and the chorizo is cooking down, take advantage and chop up the onions, garlic, chili pepper, and tomatoes.

(4)When the chorizo is browning add the onions and chili pepper and let them cook until they are translucent about 5 minutes or more, add garlic sautee like 1-2 minutes until fragrant, add salt and pepper and cook down another minute.

(5)While you where sauteeing the potatoes should've been done, remove them, set them on a plate or whatever with paper towels and lightly salt them.

(6)Add the cubed fried potatoes to the sautee, mix well and cook for a little bit not long just enough to incorporate everything, taste for salt.

(7)Turn off heat and garnish with cilantro.

NOTES:
*You can serve this as a side with whatever you want, it can replace the meat and vegetable dishes in a meal since it has potatoes and sausage, serving this with a meat dish would be to heavy. (of course I am no authority in anything, these are just suggestions you don't need to listen to me)

*You can serve it with tortillas, a hot sauce if desired,seasoned refried beans or boiled beans and that's it. It can even be used as a filling for tacos.

*If having for breakfast, you can have it with eggs prepared however you want or over-easy. You can even make it for breakfast and add beaten eggs to it to make a potato, sausage, egg type scramble

*When I had this I just had it with Mexican rice, and I like to put some unsalted Mexican cream on my Mexican rice, you can use regular sour cream if unsalted Mexican cream is not available.

4 comments:

Mamey said...

We use to eat 'papas con chorizo' back in Havana, but it was cooked with minced Spanish-style chorizos--produced in Cuba-- but pretty much like the stuff we used to get from Spain itself. The potatoes were cut a bit larger and would be partially boiled before sauteeing them with onions, garlic, spices and the chorizo.

Karen Brown Letarte said...

I'm supposed to avoid potatoes... and fried foods... and sausages.... so of course this is IRRESISTIBLE! Wow, does it look good!

Nathan said...

Mamey,
I've heard of the "Cuban" chorizo con papas. Is "El Miño" the only factory that used to make chorizo's in Cuba? Or was there other's.

I like some of the imported one's from Spain like "Palacio's" brand, it's more premium (no preservatives or fillers, etc.)

Karen Brown Letarte,
If the potatoes are fried the oil should lower the glycemic index and the protien from the sausage to LOL. j/k. I don't know much, I know it's unhealthy, but hard to resist.

I'm gonna post my grandmother's version of "Arroz Con Leche" (it's rice pudding on steriods trust me, just like her "Tortilla Española" is overload to lol.)

Anonymous said...

Made this tonight using what I had on hand, mixed color bell peppers instead of chiles and a mix of purple and sweet potatoes all fried in home-rendered lard. So delicious, I wish that I'd had enough to double the batch for leftovers.
Thanks for sharing this delicious recipe.