This dish will make you very happy. Perfect as a side or as a beautiful taco. Serve with pinto beans, a dollop of creme fraiche and some salsa verde on top. Chorizo & potatoes are a classic Mexican combination and this time, we have made it even tastier with zesty lemon and smoky paprika plus our lovely chipotles in adobo. A favourite of ours and we hope yours too.
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One Pan Chipotle Chorizo Hash
-250g chorizo, sliced
-400g potatoes, diced or sliced into equal size chunks (we used baby potatoes)
-½ large red pepper, diced (any colour works)
-½ large white onion, diced (red onion works great too)
-2 garlic cloves, crushed
-1 chipotle in adobo, finely diced
-1 tsp smoked paprika
-1 tsp oregano
-½ stock cube
-1 tsp black pepper
-1 cup of water
-1 lemon, halved. Thinly slice one half and leave the other half for juicing.
-A handful of coriander, roughly chopped
1 On a hot, large pan, set to medium-high heat add the chorizo slices and allow them to brown on both sides. If the chorizo renders too much fat, remove it with a spoon, leaving only about one tablespoon of fat in the pan. Once both sides of the chorizo are brown, remove them from the pan and set aside.
2 Add the potatoes to the pan and allow the potatoes to lightly brown, stir only when necessary. Once the potatoes are browning, add the onions and peppers to the pan and allow them to soften, just for 5 minutes.
3 Return the chorizo to the pan, add the crushed garlic, paprika, oregano, pepper and chipotle and stir for about a minute. Add the cup of water and the stock cube, and stir until dissolved.
4 Bring everything to a boil for 5 minutes and then reduce the temperature to a minimum, cover with a lid and cook for 20 minutes.
5 Uncover the pan and squeeze the juice of half a lemon (add less first and adjust to your taste). Taste and check the seasoning if needed. Add the lemon slices to the pan with fresh coriander. Stir everything together and cover the pan once more. Cook for 10 more minutes or until the potatoes are cooked through. Serve hot.
To Serve
-Creme fraiche
-Radish and jalapeno slices
1 This is such a rich dish, it is perfect as a little entre, as tapas, to make tacos or to have it with some pinto beans on the side, a little dollop of creme fraiche, salsa verde and some fresh radish and jalapeno slices.
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