"When I think of quick, savory satisfaction in Mexico, chorizo -- like bacon in the US -- usually comes to mind. Chorizo and eggs; chorizo and beans, chorizo and potatoes. The simple combinations are classic all over the Mexican Republic because they satisfy in a way that a simple fried egg or bowl or beans or plate of potatoes just won't. Practically every street-side vendor with a griddle offers soft tacos filled with the local chorizo hashed with potatoes (the mixture is also classic in fried quesadillas, even chiles rellenos), but rarely do they contain mushrooms, even in regions known for an abundance of wild mushrooms."
Source: Mexican Everday, Bayless
1. Lay the chorizo in a very large (12in) skillet, preferably nonstick, and set over medium heat. Cook, stirring frequently and breaking up clumps, until some of the fat starts to render and the sausage looks about half-cooked, about 4 minutes.
2. Increase the heat to medium-high. If the chorizo hasn't rendered any fat, add about 1 tablespoon vegetable oil to the skillet. Add the fennel, onion, and mushrooms and cook, stirring, almost constantly, until they begin to soften, about 3 minutes. Put the lid on the skillet and let cook for another 2 minutes.
3. Sprinkle the grated potatoes over the mixture. Cook, continuing to stir frequently, 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.
4. Scrape the mixture into a deep bowl and sprinkle with the cilantro. Serve with the warm tortillas and guacamole.
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 340 | ||
Calories from Fat: 46 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.5mg | 2 % | |
Potassium 869.3mg | 23 % | |
Total Carbohydrate 68g | 20 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 58.7g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 340
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