Potato Chorizo Guisado

Great for Tacos & Gorditas

Potato and chorizo guisado is great for filling gorditas and tacos. Preparation is super simple and it’s packed with flavor. The word guisado roughly translates as “stew” but think of guisados more like cooked fillings that are prepared in a pan or a pot. Here we have served our guisado with Tia Vicky style gorditas encarceladas.

Gordita Filled with Potato Chorizo Guisado

Ingredients

This guisado couldn’t be simpler. You need 3 medium white waxy potatoes, 1/2 pound of Mexican chorizo, cooking oil and a pinch of salt.

White Potatoes and Chorizo

Preparation

Start by removing the outer membrane from the chorizo.

Removing Membrane from Chorizo

Peel and chop the potatoes into 1/4″ cubes.

Diced White Potatoes

Over high heat, brown the chorizo for 1 minute until it starts to release its fat.

Browning Chorizo

Add the chopped potatoes to the pan.

Adding Potatoes to Browned Chorizo

Cook for 15 to 20 minutes stirring occasionally. Be sure that the potato is cooked thoroughly and is lightly browned on the outside. Add salt if needed. This is how it should look.

Potato and Chorizo Guisado
Gordita Filled with Potato Chorizo Guisado
Print Pin
5 from 2 votes

Potato Chorizo Gordita Filling

Potato and chorizo guisado, great for stuffing gorditas, filling tacos and topping huaraches. As simple as it gets.
Course Stew
Cuisine Mexican
Keyword chorizo, gordita filling, gorditas, potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 178kcal
Author Douglas Cullen

Ingredients

  • 3 white waxy potatoes
  • 1/2 lb. chorizo
  • 1 tbsp cooking oil
  • Salt as needed

Instructions

  • Split the chorizo and remove the outer membrane
  • Peel the potato and cut them into 1/4” squares
  • Preheat a large frying pan on high and add 1 tbsp. of cooking oil
  • Add the chorizo to the pan and cook for 1 minutes until the starts to brown and release its fat.
  • Add the potato and cook for approximately 15 minutes. You want the potato to be fully cooked and lightly browned.
  • Add salt to taste

Notes

  • Salsa verde is a great complement for any dish that uses chorizo and potato.
  • This guisado will keep for 3 days in the refrigerator if you have any left over. 

Nutrition

Calories: 178kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 461mg | Potassium: 351mg | Fiber: 2g | Vitamin A: 135IU | Vitamin C: 9.7mg | Calcium: 26mg | Iron: 3.5mg

More Recipes with Chorizo

4 comments… add one
  • Anthony Bombaci

    Article body says “1/2 pound chorizo”. Recipe says 1/4…

    It’s got to be 1/2 —or more, if you like chorizo

  • I’m sooo hungry right now :)

  • Cool recipe! I don’t cook with chorizo often but this looks good. What is the gordita bun you used? It look’s good.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.