Papas Rancheras con Chorizo
Papas Rancheras con Chorizo
Ingredients
For the Papas Rancheras
- 4 potatoes, medium, diced
- 2 tablespoons vegetable oil, or as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 pound chorizo
- 3 hot dogs, diced
- 1/2 white onion, small, diced
- 1 jalapeño, diced
- 2 Roma tomatoes, diced
- 1 1/2 cups Oaxaca cheese, shredded
For Serving
- 8 flour tortillas, warmed
- 1/2 cup salsa verde, for serving
Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced potatoes and season them with garlic powder, salt, and black pepper. Cook for approximately 10 minutes, stirring occasionally, until the potatoes are golden brown and tender. Remove the cooked potatoes from the pan and set them aside.
⏱️ 10 min
- 2
In the same skillet, add the chorizo. Break it down with a spatula as it cooks until it is fully browned and crumbled. Drain any excess grease if desired. Add the diced hot dogs to the pan with the chorizo and cook for about 5 minutes, stirring occasionally, until lightly browned.
⏱️ 8 min
- 3
Next, add the diced white onion and jalapeño to the pan with the chorizo and hot dogs. Cook for about 1 minute until the onion begins to soften. Then, add the diced Roma tomatoes and continue to cook for about 3 minutes, or until the tomatoes soften and release their juices.
⏱️ 4 min
- 4
Return the cooked potatoes to the skillet with the chorizo and vegetable mixture. Mix everything thoroughly to combine all the ingredients. Sprinkle the shredded Oaxaca cheese generously over the top of the mixture.
⏱️ 2 min
- 5
Cover the skillet and cook for about 5 minutes, or until the cheese has completely melted and is bubbly. The heat should be reduced to medium-low during this step to prevent burning.
⏱️ 5 min
- 6
Remove the skillet from the heat. The Papas Rancheras are now ready to serve. Scoop the cheesy mixture into warm flour tortillas and top with salsa verde before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Papas Rancheras con Chorizo
Ingredients
For the Papas Rancheras
- 4 potatoes, medium, diced
- 2 tablespoons vegetable oil, or as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 pound chorizo
- 3 hot dogs, diced
- 1/2 white onion, small, diced
- 1 jalapeño, diced
- 2 Roma tomatoes, diced
- 1 1/2 cups Oaxaca cheese, shredded
For Serving
- 8 flour tortillas, warmed
- 1/2 cup salsa verde, for serving
Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced potatoes and season them with garlic powder, salt, and black pepper. Cook for approximately 10 minutes, stirring occasionally, until the potatoes are golden brown and tender. Remove the cooked potatoes from the pan and set them aside.
⏱️ 10 min - 2
In the same skillet, add the chorizo. Break it down with a spatula as it cooks until it is fully browned and crumbled. Drain any excess grease if desired. Add the diced hot dogs to the pan with the chorizo and cook for about 5 minutes, stirring occasionally, until lightly browned.
⏱️ 8 min - 3
Next, add the diced white onion and jalapeño to the pan with the chorizo and hot dogs. Cook for about 1 minute until the onion begins to soften. Then, add the diced Roma tomatoes and continue to cook for about 3 minutes, or until the tomatoes soften and release their juices.
⏱️ 4 min - 4
Return the cooked potatoes to the skillet with the chorizo and vegetable mixture. Mix everything thoroughly to combine all the ingredients. Sprinkle the shredded Oaxaca cheese generously over the top of the mixture.
⏱️ 2 min - 5
Cover the skillet and cook for about 5 minutes, or until the cheese has completely melted and is bubbly. The heat should be reduced to medium-low during this step to prevent burning.
⏱️ 5 min - 6
Remove the skillet from the heat. The Papas Rancheras are now ready to serve. Scoop the cheesy mixture into warm flour tortillas and top with salsa verde before serving.
⏱️ 1 min