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Potato Chorizo Gordita Filling
Potato and chorizo guisado, great for stuffing gorditas, filling tacos and topping huaraches. As simple as it gets.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Stew
Cuisine:
Mexican
Keyword:
chorizo, gordita filling, gorditas, potato
Servings:
6
servings
Calories:
178
kcal
Author:
Douglas Cullen
Ingredients
3
white waxy potatoes
½
lb.
chorizo
1
tablespoon
cooking oil
Salt as needed
Instructions
Split the chorizo and remove the outer membrane
Peel the potato and cut them into ¼” 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:
178
kcal
|
Carbohydrates:
11
g
|
Protein:
8
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
24
mg
|
Sodium:
461
mg
|
Potassium:
351
mg
|
Fiber:
2
g
|
Vitamin A:
135
IU
|
Vitamin C:
9.7
mg
|
Calcium:
26
mg
|
Iron:
3.5
mg