Guisado De Chorizo Y Papas Recipes

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
• Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.

Steps:

• Briefly sauté the onions and mushrooms in olive oil.
• Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn.
• Add the paprika, chicken broth, black pepper, and bay leaves.
• Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes.
• Add more chicken stock if necessary.
• About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked.
• When you are done, stir in the basil.
• Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew.
• It will thicken up after just a couple minutes over the heat.
• Season with additional salt and pepper to taste.