Chorizo with potatoes and nopal cactus (longaniza con papas y nopales) from My Mexico: A Culinary Odyssey with More than 300 Recipes by Diana Kennedy

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Notes about this recipe

  • rmardel on May 26, 2026

    I thought this was excellent as a topping for tostadas or filling for tacos. Despite the name, the chorizo is used only in a small quantity, as a flavoring. Soyriso or any soy based imitation chorizo would work well here, and I have made the dish both ways. Kennedy is correct in that the original dish is quite oily and needs heavy blotting and pressing to eliminate the oil. The soyriso version less so. The soy version also yields pretty good leftovers, whereas the original pork version is best eaten shortly after being prepared.

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