This dish is from Mexico, and is another of their brilliant breakfast ideas when served with a fried egg on the side. But it is also great as a side dish or something from the buffet. It is simple, basically a Mexi version of sausage and chips although a lot more interesting! The best chorizo to use here is the raw kind, and we would recommend visiting our friends at Brindisa in Borough Market to buy it – they do little cooking chorizos which are perfect for this. And rather than just chucking in slices or chunks of chorizo, it’s best to peel off the skin and just crumble the sausage into the pan, as it then becomes part of the sauce, coating the potatoes wonderfully. The guajillo chilli used is not hot, but if you want to make it so just add some hot chilli powder to the dish.
Ingredients
3 Baking Potatoes, cut into 1in dice6 Small Cooking Chorizo
1 Guajillo Chilli, rehydrated
1 Medium Onion, chopped
3 cloves Garlic, chopped
2 tsp Smoked Paprika
2 tsp Mexican Oregano
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