- 4
Ingredients
- 1 pound (454 g) Mexican chorizo, casing removed, crumbled
- 1 large onion, diced
- 1 pound (454 g) small red potatoes or sweet potatoes, peeled and diced
- 1 cup (130 g) fresh corn kernels
- 1-1/2 cups (258 g) cooked black or pinto beans
- 1 red bell pepper, seeded diced
- 1 Anaheim pepper, seeded and minced
- salt and pepper, to taste
- TOPPINGS
- shredded sharp cheddar cheese
- ranchero sauce or salsa
- diced avocado
- cilantro leaves
Preparation
Step 1
Cook the crumbled chorizo in the large skillet over medium heat until browned, about 5 minutes. If the pan has a lot of drippings, strain the meat and drain on a plate lined with a paper towel. Pour off all but 2 tablespoons of the drippings. For very lean chorizo with little to no drippings, add a little sunflower oil. Sauté the onions, bell pepper, and jalapeno until soft, about 5 minutes. Add the diced potatoes and sauté, stirring occasionally, until the potatoes are soft and lightly browned, about 10 minutes.
Stir in the corn and beans and continue to cook until thoroughly heated, about 5 minutes. Return the cooked chorizo to the pan and stir, cooking until it’s all evenly hot, about 2 more minutes. Season with salt and pepper to taste.
Serve with shredded cheddar cheese, ranchero sauce, diced avocado, and cilantro leaves.