Mexican Chorizo & Potato Skillet

The longer the chorizo sits, the better it gets. Make it the night before and let it rest for 24 hours, if it lasts that long.

Ingredients

Chorizo

1 lb ground pork

2 tbsp ground chili powder

2 tbsp ground paprika

1 tsp dried oregano

1 pinch ground cinnamon

1 tbsp ground cumin

1 tsp kosher salt

2 garlic cloves, crushed

1/2 cup apple cider vinegar

Skillet

2 lbs potatoes, quartered

2 tbsp olive oil

2 tsp dried oregano

1/2 tsp garlic powder

Kosher salt and freshly ground black pepper, to taste

1 cup white onion, chopped

2 cups bell peppers, diced

2 tbsp fresh flat-leaf parsley, roughly chopped

Preparation

1. In a large bowl, combine all the chorizo ingredients and mix with your hands until well combined. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat the oven to 425°F.

2. In a large bowl, toss the potatoes with the olive oil, oregano, and garlic powder until evenly coated. Season with salt and pepper.

3. Spread the potatoes in a single layer on a rimmed baking sheet. Roast in the center of the oven for 20–25 minutes, until golden and easily pierced with a fork.

4. While the potatoes roast, cook the chorizo in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes. Transfer to a plate and set aside.

5. Add the onion and bell peppers to the skillet with a drizzle of olive oil. Season with salt and pepper and cook, stirring occasionally, until softened, 4–5 minutes.

6. Return the chorizo to the skillet. Add the roasted potatoes and stir everything together until warmed through, about 2 minutes. Scatter with fresh parsley and serve immediately.

Notes

Inspired by The Spruce Eats.