Guisado De Chorizo Y Papas Recipes

GUISADO DE CHORIZO Y PAPAS

Steps:

• Briefly sauté the onions and mushrooms in olive oil.
• Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn.
• Add the paprika, chicken broth, black pepper, and bay leaves.
• Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes.
• Add more chicken stock if necessary.
• About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked.
• When you are done, stir in the basil.
• Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew.
• It will thicken up after just a couple minutes over the heat.
• Season with additional salt and pepper to taste.

CHORIZO CON PAPAS Y HUEVOS

Steps:

• Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
• Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until well-browned, about 10 minutes.
• Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve.

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

PAPAS CON CHORIZO

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
• Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.

GUISADO DE BISTEC CON PAPAS

Steps:

• Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
• Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
• In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
• Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
• Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.