I had little chorizo leftover from Monday’s fantastic chorizo, egg and raisin meal, and instead of making that same meal for the third time, I figured I’d try to see what else I could find. Contrary to all rationale, I was still in a taco munching mood, and so I quickly went for the Mexican guide to all things quick and easy, Rick Bayless. This isn’t the first time.
I’ve made this before with just the chorizo and potato, but I decided to finally pony up and get the mushrooms too. For some reason they felt unnecessary before. The potato was already going to add body and the chorizo had all the goodness. The mushrooms certainly don’t lighten up the dish like the raisins did, but they do make things a little more savory and a tad less greasy. It’s odd that it works so well, but I guess that’s just Bayless you.
- 6 ounces fresh chorizo, casings removed
- 1/2 tablespoon canola oil
- 1/2 onion, sliced
- 3 ounces mushrooms (I used cremini)
- 2 small red skinned potatoes, peeled and grated
Cook the chorizo in a skillet over medium heat, breaking up the chunks with a wooden spoon, for about 4 minutes
Turn the heat to medium-high, add the oil if the chorizo has leaked off any of its own, and toss in the onion and mushrooms. Cook for 3 minutes, stirring occasionally.
Add the grated potatoes. Cook for another 5 mintues or until the potatoes are soft, stirring occasionally. Season with salt.
Serve with some warm tortillas and top with some salsa and cilantro.