Guisado De Chorizo Y Papas Recipes

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 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.

HUEVOS CON CHORIZO Y PAPAS

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet over medium high heat. Place potatoes, onion and chorizo in a skillet. Cook until chorizo is brown and crumbly and potatoes are not quite cooked through; drain.
• Divide mixture evenly between four ovenproof bowls (5" cast iron skillets work great). Break an egg, being careful not to break yolk, into each bowl on top of mixture. Place bowls on a baking sheet. Bake uncovered, for 18-20 minutes or until eggs reach desired doneness.
• Serve each dish topped with 1 tablespoon pico de gallo, 1 tablespoon crema, 1 tablespoon queso fresco. Garnish with chopped avocado and cilantro.

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.