Potato and chorizo tortas with quick pickled onions (Tortas de papas con chorizo con cebollitas encurtidas) from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (page 73) by Pati Jinich

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Notes about this recipe

  • jacqie on August 23, 2020

    Kind of sloppy but tasty.

  • Bloominanglophile on December 03, 2018

    My husband and daughter loved these! I thought they were good, but those two really gushed over them (obviously they hit the spot that day). I did prepare it a little differently from the instructions. I cooked the chorizo off first, then removed it to a plate and cooked the onions briefly in the pan with the chorizo oil. Then I added the potatoes (small cube). I added some water to both steam the potatoes (turned the heat down and covered the pan), and to get the delicious fond off the bottom of the pan and into the dish. Once the potatoes were done, I added the chorizo back to the pan to reheat for a few minutes. This does need some additional flavor notes, which the pickled onions and avocado contributed. The second night I also added some cotija, which enhanced the flavors even more--highly recommended.

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