Photo by Sonia Mendez Garcia 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
Directions
- 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.
- 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.
- 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.
- Remove the potatoes from skillet and transfer to a plate lined with paper towels.
- 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.
- 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.
- 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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