Potato and chorizo guisado, great for stuffing gorditas, filling tacos and topping huaraches.
- 3 white waxy potatoes
- ½ lb. chorizo
- 1 tbsp. cooking oil
- Salt as needed
Split the chorizo and remove the outer membrane
Peel the potato and cut them into ¼” squares
Preheat a large frying pan on high and add 1 tbsp. of cooking oil
Add the chorizo to the pan and cook for 1 minutes until the starts to brown and release its fat.
Add the potato and cook for approximately 15 minutes. You want the potato to be fully cooked and lightly browned.
Add salt to taste