Chard and potatoes with chorizo (Acelgas con chorizo y papa) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 341) by Pati Jinich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on November 01, 2025

    Made a half recipe and used unpeeled Yukon golds but otherwise as directed. My chorizo was a made-in-store one that doesn’t render as much fat as the mass produced ones, so this probably could have used a bit more oil; my potatoes stuck a little bit. I just let them release during the covered cooking and it was no biggie. Did turn out a bit drier than the picture, might depend on how juicy your tomatoes are and how much of it you retain. Flavor was good and overall I enjoyed this dish. As is my general experience with this book so far, given portions are large (got 4 from the half recipe) and the end result is solid but not extraordinary.

  • PinchOfSalt on October 27, 2025

    Very tasty! I made a half-size version of the recipe but in doing so forgot to halve the tomatoes. No regrets! The leftovers make good burritos tucked into flour tortillas. All of the spice heat (aside from a very small amount of ground black pepper called for in the recipe) comes from the chorizo sausage, so it's best to bear that in mind when choosing the chorizo that you will use. Also, the leftovers seemed to be more mellow the next day. A keeper.

  • KarinaFrancis on July 31, 2022

    This was a nice side dish, it lacked a bit of spice so I doubled the cumin and allspice. I also fried off the chard instead of boiling it.

  • jenburkholder on May 10, 2022

    Unsurprisingly tasty but not more than the sum of its parts. We used Trader Joe’s soyrizo and so had to add a little oil, but that worked well. Potatoes took a little longer to cook.

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