Mexican-Style Potatoes
Brenda Villagomez
This recipe for Mexican-style potatoes is the perfect side dish, but also an excellent option for breakfast time. The best part is that they are prepared in the same skillet, so you only need a good container to prepare them. Enjoy a delicious and practical option!
Reviewed by Editorial Team of Kiwilimón
5
|
4 comentarios
574
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 3 potatoes
  • vegetable oil
  • 1 cup onion, in medium cubes
  • 1 tablespoon garlic, finely chopped
  • 2 cups chorizo, in pieces
  • 1 1/2 cups tomato, in medium cubes
  • 2 serrano chiles, sliced
  • salt
  • pepper
  • 2 cups Oaxaca cheese, crumbled
  • corn tortillas
  • green salsa
Preparation
30 mins
20 mins
Low
  • Peel the potatoes and cut into medium cubes. Place them in cold water to prevent oxidation and set aside until use.
  • Heat a little olive oil in a deep skillet over medium heat and cook the potato cubes until golden brown, for about 10 minutes, stirring occasionally. Once golden, remove the potatoes from the skillet and set aside.
  • Pour a little more oil into the same skillet and sauté the onion and garlic over medium heat. Once they have a shiny tone, add the chorizo and fry, using a spoon to break the chorizo into smaller pieces. When it starts to get a more golden color, add the tomato and serrano chili and mix perfectly.
  • Return the potatoes to the skillet and season with salt and pepper, then cook for 6 more minutes. Now, add the crumbled Oaxaca cheese and cover to gratin.
  • Serve the Mexican-style potatoes in the skillet and accompany with tortillas and green salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by