Ingredients
- 2 pounds potatoes, peeled, diced
- 3 tablespoons olive oil
- 1 cup onion, cubed
- 1 clove garlic, finely chopped
- 2 serrano chiles, sliced
- 1 1/2 cups tomato, cubed
- 8 ounces mexican chorizo
- 1/8 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces oaxaca cheese, shredded
- 8 ounces corn tortillas, warmed
- 1/2 cup green salsa
- 1 tablespoon fresh cilantro, minced
How to Make
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Step 1: Parboiled potatoes until almost done and drain well.
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Step 2: Heat a little olive oil in a deep skillet over medium heat and cook the potato cubes until golden brown, about 10 minutes, stirring occasionally.
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Step 3: Once golden, remove the potatoes from the pan and reserve.
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Step 4: Pour a little more oil into the same pan and fry the onion, peppers and garlic over medium heat.
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Step 5: Once they have a bright color add the chorizo and fry, use a spoon to break the chorizo into smaller pieces.
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Step 6: When it starts to get a more golden hue add the tomato and mix.
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Step 7: Return the potatoes to the skillet and season to taste with oregano salt and pepper.
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Step 8: Cook for 6 more minutes.
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Step 9: Add the shredded Oaxaca cheese to cover the top.
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Step 10: Garnish with cilantro, warmed tortillas (corn but you can use flour) and green sauce.
We hope you enjoy this recipe!
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