Another Mexican Twist on Thanksgiving!
Brrr… It’s two days before Thanksgiving and we’re already dealing with snow storms in Ohio. Luckily we don’t have to go far to celebrate the holiday with our loved ones, but to those who do, travel safe and good luck!
Moving on… For a spiced up twist on traditional Thanksgiving potatoes, try this Chorizo con Papas recipe. It’s the easiest side dish you’ll make, other than the stuffing. All you need are red skin potatoes, some chopped onions and chorizo. I’ve written about chorizo before and how you can make it at home or buy it at your local grocery store. The brand of Mexican chorizo I always recommend is Supremo. I like the flavor of both the pork and beef chorizo and I also like that it’s guaranteed to be gluten-free. We have some people who are allergic to gluten in our family so it helps to have Supremos’s guarantee whenever we cook with chorizo.
My fingers are too cold to keep typing, so on that note, let’s cook! 🙂
CHORIZO CON PAPAS & Poblano Peppers
Prep Time: 15 Minutes
4 TBSP onion, chopped
4 red skin potatoes, medium size, cut into 1 inch cubes (peeled if you prefer)
7 – 8 ounces chorizo (About 1 tube of Supremo), wrap removed.
1 poblano pepper, seeded and sliced
1. SAUTÉE the onions in a sprinkle of vegetable oil.
2. ADD the potatoes and cook for 5 – 7 minutes until they start to soften.
3. ADD the chorizo, smashing it down so it crumbles and mixes in with the potatoes.
4. COOK for 5 – 7 more minutes until it turns a dark red/brown color then ADD the sliced poblano pepper.
5. SERVE and ENJOY with your Turkey en Nogada or whatever else suits your fancy!