Guisado De Chorizo Y Papas
Transform your dinner table with the bold and comforting flavors of Guisado de Chorizo y Papas, a traditional Mexican stew that’s as hearty as it is delicious. This one-pan dish combines smoky, seasoned chorizo sausage with tender chunks of russet potatoes, vibrant roma tomatoes, and aromatic onion and garlic, all simmered to perfection in a savory broth infused with cumin and oregano. Quick to prepare in just 45 minutes, this recipe delivers rich, soul-warming flavors that pair beautifully with warm tortillas and a sprinkle of fresh cilantro for an added touch of brightness. Perfect for family meals or casual gatherings, this easy guisado is a celebration of authentic Mexican cuisine that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 ounces chorizo sausage
- 2 large russet potatoes
- 1 medium white onion
- 2 large garlic cloves
- 3 medium roma tomatoes
- 2 tablespoons oil
- 1 cup water or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano (Mexican oregano preferred)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Peel the potatoes and cut them into bite-sized cubes. Set aside in a bowl of water to prevent browning.
Finely dice the onion and mince the garlic. Set aside.
Dice the tomatoes into small pieces and set aside.
In a large skillet or saucepan, heat 2 tablespoons of oil over medium heat.
Remove the chorizo from its casing (if necessary) and add it to the skillet. Cook for 5-7 minutes, breaking it up into smaller pieces with a spatula, until browned and cooked through. Remove the cooked chorizo from the skillet and set it aside on a plate, leaving the rendered fat in the pan.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Drain the potatoes and add them to the skillet. Stir to coat them in the oil and cook for about 5 minutes, stirring occasionally.
Add the diced tomatoes to the skillet and cook for another 3-4 minutes, allowing them to break down slightly.
Return the cooked chorizo to the skillet and stir to combine with the vegetables.
Pour in 1 cup of water or chicken broth, and season with ground cumin, oregano, salt, and pepper. Stir well.
Bring the mixture to a simmer, reduce the heat to low, and cover the skillet. Let it cook for 15-20 minutes, or until the potatoes are tender and the flavors are fully melded.
Taste and adjust the seasoning, if necessary.
Serve hot with warm tortillas on the side. Garnish with freshly chopped cilantro, if desired.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8550 mg | 372% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4064 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
