Papas y Chorizo Con Rajas (Potatoes and Chorizo with Green Chiles)

Name: Papas y Chorizo Con Rajas (Potatoes and Chorizo with Green Chiles)
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 to 6 servings
Ingredients: 4 large Idaho potatoes; 2 poblano chiles; Clarified butter or lard, for frying; 4 ounces Mexican fresh chorizo; 1/2 cup sliced yellow onion; 2 to 3 cloves garlic, sliced thin; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh cilantro leaves; Tortillas, for serving, optional

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Level: Easy

Total: 2 hr 40 min (includes cooling and steaming times)
Active: 35 min

Yield: 4 to 6 servings

Level: Easy

Total: 2 hr 40 min (includes cooling and steaming times)
Active: 35 min

Yield: 4 to 6 servings

Ingredients

4 large Idaho potatoes

2 poblano chiles

Clarified butter or lard, for frying

4 ounces Mexican fresh chorizo

1/2 cup sliced yellow onion

2 to 3 cloves garlic, sliced thin

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh cilantro leaves

Tortillas, for serving, optional

Directions

Preheat the oven to 350 degrees F.
Wash and wrap the potatoes in aluminum foil. Bake the potatoes until tender but still firm, 1 to 1 1/2 hours. Cool the potatoes until they can be easily handled.
Meanwhile, roast the chiles over an open flame until completely blackened all over, 10 to 15 minutes. Place the chiles in a paper bag or in a bowl covered with plastic wrap to steam until the skin loosens, about 20 minutes. Wipe away the charred skin with a dry towel, but do not rinse. Remove the stems and seeds, and dice into 1/2-inch pieces.
Peel and dice the cooled potatoes into 1-inch pieces. Heat a large nonstick saute pan over medium-high heat and add the potatoes. Add enough clarified butter or lard to come about one-quarter of the way up the sides of the potatoes. Leave the potatoes undisturbed until they become golden and develop a crisp texture, 7 to 10 minutes, then flip and brown on the other side, 7 to 10 minutes more. Remove the potatoes and drain the fat from the skillet.
Immediately add the chorizo and onion to the pan. Cook until the fat is rendered and the chorizo begins to crisp slightly, 3 to 5 minutes. Then add the garlic and cook for another 3 to 5 minutes.
Return the potatoes to the pan. Add the chiles, season with salt and pepper, and fold gently to blend the flavors. Sprinkle with the cilantro and serve as a side dish or in tortillas as a great taco.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Goode Company BBQ, Houston, TX

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Show: Man Fire Food

Episodes: Meat Me in Texas and Smokin' Sides and Sweets

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