Chorizo originated in Spain but it’s consumption extended to Latin America. Mexican chorizo is an important element of Mexican cuisine. It is usually made with pork guts, spices and different chillies. There are many varieties of Chorizo throughout the country, you can even get green Chorizo commonly found in Toluca, the state capital of Mexico State. Chorizos can also go from mild to spicy depending on the region; in the northern part of Mexico, you can find the more spicy kind of Chorizos, while in the centre part they tend to be milder.
At my specialty shop, I was not able to find Mexican Chorizo, only Spanish Chorizo. I will probably need to make the trip to Perola at Kensington Market to try to find some, however Spanish Chorizo will also work on this recipe.
- 200g Chorizo
- 280g Waxy Potatoes, cooked and cut into small cubes
- 2 Chipotle chiles in adobo roughly chopped (they come canned)
- Salt to taste
Remove the skin from the chorizos and crumble into a small skillet. Cook over low heat for about 5 mins. If they are very greasy, drain all but 3 tbsp of fat. Add the potatoes, chiles and salt. Cook over medium heat, until the potatoes just begin to brown, about 8 mins.