Growing up, there was nothing so wonderful in the morning as the smell of sizzling chorizo coming from my mother, Laurinda’s, kitchen. It’s a simple recipe really – saute a bit of onion in Mexican chorizo and fold in eggs to make her heuvos con chorizo, add fresh grilled corn tortillas and the perfect breakfast was born. Chorizo elicits such wonderful childhood memories that I tend to incorporate it into all kinds of dishes. Here is my latest appetizer incarnation using two of my favorite ingredients – chorizo and potato. Enjoy!
24 small Red New Potatoes
1 1/2 Tbsp. Olive Oil
8 oz. Mexican Chorizo Sausage
8 oz. Sour Cream
7 oz. Shredded Chihuahua or Monterrey Jack Cheese
Preheat oven to 425 degrees. Place potatoes on a baking sheet and drizzle with oil, sprinkle sea salt and toss to coat. Bake the potatoes about 30 minutes.
Crumble and saute the Chorizo in a small fry pan until browned, about 5 – 7 minutes.
Remove potatoes from oven and let cool. Slice potatoes in half. Using a melon baller or small spoon, scoop out all but about a 1/4 inch of the insides of the potato, not breaking the skin of the potato.
Mash scooped out potato & then mix potato with sour cream, onions, and Chorizo. Fill each potato skin half with the mixture and sprinkle shredded cheese on top. Bake finished potatoes in oven for about 5 minutes or until cheese has melted.