Scoop the potato into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 3 minutes.
Lay the chorizo and onion in a very large (12-inch) skillet (preferably non-stick) and set over medium heat. Cook, stirring frequently and breaking up clumps, until the fat renders, the sausage looks cooked, and the onions are translucent, about 6 minutes.
Scoop the potatoes, leaving the steaming liquid behind, into the skillet and continue cooking until the potatoes are soft, about 5 minutes. If the potatoes begin browning long before they’re soft, reduce the temperature a little. Taste and season with salt if you think the mixture needs it—some chorizo is so highly seasoned, little additional salt will be needed.
To serve, scoop the mixture into a deep bowl. Set out with the cheese, cilantro salsa, avocado and warm tortillas.
So delithful. Of all your recipes. Thank you
However . I live in France and do not have acces to those miracles ingrédients . How can i prepere.adobe or salsa verdew i live in salbris verry small villege. Paris two hours away. Thank you if you répond
My dream would be to meet and cook with Rick.
My friend Kathleen Murdough cooked with him in Florida. I have tried all your sauces and esp love the guacamole sauces. I do make all my Salsas, roast all my veggies and peppers until chared.
I live in the Los Angeles, California area where procuring good chorizo is never a problem. Regarding Taco Tuesday, I’m wondering if soyrizo can be substituted in your recipes calling for chorizo. Cacique makes a very good version which I find tastes so much like good pork chorizo.
You could also saute the chorizo and onion, add the RAW potatoes and cover tightly- the potatoes will steam from their own moisture in about 25 min over low heat, and the dish may be better integrated.
That’s how I do it and it’s outstanding, plus you can make the potatoes crispier this way,
what about chorizo longonesa, how to prepare