PREP/COOK TIME: No More Than 35 Minutes
Makes 7 – 8 Servings

INGREDIENTS 

2 Lbs – Russet Potatoes, Peeled and Diced

1 Lbs – Ground Pork

1 Tbs – Sweet Paprika

1 Tbs – Ancho Chili Powder

1 Tbs – Garlic Powder

2 Tsp – Onion Powder

2 Tsp – Dried Mexican Oregano

2 Tsp – Kosher Salt

1 Tsp – Ground Cayenne, or Red Pepper (Some labels will read both)

1 Tsp – Smoked Paprika

1 Tsp - Ground Cumin

1 Tsp - Coarse Black Pepper

1/2 Tsp – Ground Coriander

2 Tbs – Extra Virgin Olive Oil

THE NITTY GRITTY

Place diced potatoes in a microwavable bowl and cover with cling film. Microwave potatoes on high for 5 minutes. Carefully remove film from bowl and stir gently; microwave for another 3 – 4 minutes, or till potatoes are firm, but tender; pierce with a small knife to check for doneness. Spread cooked potatoes on a parchment lined tray to cool. Heat oil in a 12” skillet, or non-stick pan, at medium high. Meanwhile, in a large mixing bowl, combine pork, seasoning and spices till completely blended. Cook chorizo for 4 – 5 minutes till browned and oil takes color. Add potatoes and stir gently to combine. Reduce heat to medium; cover and cook for an additional 2 – 3 minutes. Serve with your favorite tortillas and garnishes. I love keeping it simple—chopped cilantro and white onion with a dollop of Mexican crèma; corn tortillas, of course (as pictured).

FEBRUARY 1, 2019