Recipe: Vegetarian Chorizo and Potatoes (Mexico)

This morning, we drove to Boyle Heights to check out the Mexican grocery store El Super. It was super all right. Walking into the store was like taking a trip into Mexico. You’re greeted with the smell of fresh homemade tortillas, big displays of chiles, corn husks, and cactus. The produce is fresh and everything in the store is so cheap!

One of my favorite finds in the grocery store was vegetarian chorizo. Often, fake meat has wheat as an ingredient, but this package proclaimed it was gluten-free! I decided to make some for brunch today in a chorizo and fried potato recipe I found in my favorite Latin American cookbook, Jose Garces’ “The Latin Road Home”.

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Jon had a version of this recipe with real meat chorizo, and this was his review: “Tasty! Would go great with salsa verde and scrambled eggs”

Ingredients (serves 2):

  • 1/2 pack of vegetarian chorizo, crumbled
  • 1-2 yukon gold or similar potatoes, cubed
  • 1 small white onion, diced
  • 1 jalapeno pepper, diced
  • olive oil
  • handful of crumbled quesa fresc0 (for serving)

Boil water in a medium pan. Add potatoes and boil until tender, about 8 minutes. Drain potatoes and set aside. Heat olive oil in a frying pan and add chorizo, onion, and jalapeno. Cook for about 10 minutes until onions are caramelized. Then, add potatoes to the frying pan, and more olive oil as needed. Cook for about 5-10 minutes until potatoes are crispy and fried. Serve with crumbled quesa fresco and your favorite Mexican breakfast dishes!

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