Mexican Chorizo Potato Stuffing, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Mexican Chorizo Potato Stuffing

Cuisine: Fusion
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 8-10 people
A classic flavor combination of Mexican chorizo and potatoes come together in this hearty stuffing recipe.

If you grew up in a Mexican family or simply love Mexican food, there's a pretty good chance you have enjoyed the flavors of chorizo and potato together. How about Mexican chorizo stuffing? Who doesn't love Mexican chorizo ? Classic, delicious and I can't get enough of it!

The holidays are a good time to try new flavor combinations, recipes and foods. My inspiration for today's Mexican chorizo potato stuffing recipe comes from two sources: the traditional stuffing my Mom prepared every year and the classic Mexican taco. Pairing chorizo with potatoes is traditional, simple and delicious. Whether it's in a taco, chile relleno, on a sope or even with eggs, it will make you want a second helping. Give your holiday dinner a Hispanic twist and incorporate some classic Mexican flavors this year!

Ingredients

  • 2 bolillo rolls diced (about 4 cups)
  • 2 cups Russet potatoes peeled and diced
  • olive oil
  • salt and pepper to taste
  • 2 cups Mexican chorizo (pork or beef)
  • 1 cup diced onions
  • 1 stalk Celery chopped small
  • 1 large carrots chopped small
  • 1 red bell pepper diced
  • 1 1 jalapeno pepper seeded and minced
  • 2 cloves garlic minced
  • 1/2 cup pecans chopped
  • 2 Roma tomatoes diced
  • 2-3 cups chicken broth

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Directions

  1. Preheat oven to 350º F. Line a baking sheet with parchment or foil paper. Add the diced bread. Drizzle with oil and season lightly with salt and pepper. Set aside.
  2. Preheat 4 tablespoons of oil to medium heat in a skillet for a few minutes. When hot, add the potatoes. Season lightly with salt and pepper and cook until browned and fork tender, turning as needed.
  3. When ready, transfer the diced bolillo to the oven. Toast for 20 to 25 minutes or until golden brown, turning halfway through cooking time. Remove from oven. Leave oven on.
  4. Remove the potatoes from skillet and transfer to a plate lined with paper towels.
  5. In that same skillet at medium heat, add the chorizo. Cook for 6-7 minutes, crumbling with a wooden spoon as it cooks. Add the onions, celery, carrot, bell pepper and jalapeño. Saute for 6-8 minutes.
  6. Add the garlic, pecans and tomatoes and cook for another 3-5 minutes. Add in the potatoes, toasted bolillo and 2 cups of chicken broth. Stir well to combine. If it's too dry, add in a little more broth.
  7. Transfer to a baking dish that has been sprayed with oil. Bake for 35-40 minutes.

Chef Notes

When preparing your own croutons for bread stuffing, I suggest slicing the bread the night before and letting it sit out to air dry. It will remove much of the moisture from the bread.

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