Andy Broder (A Culinary Studio, Scottsdale, Arizona)
Serves 6–8
Chorizo is, by far, one of my favorite pork sausages. Classically burnt orange in color and spicy in flavor, this Southwestern specialty can be bought as crumbled, bulk sausage or cased links of sausage. My favorite Mexican queso seco (or “dry cheese”) is cotija, which can be found in any Latin American food market.
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8 ounces chorizo (crumbled or 1–2 links, casings removed)
½ teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons water
1 pound new or yellow potatoes, cut into ½-inch dices (not peeled) Juice of 1 lime
½ cup queso seco (or other crumbly Mexican cheese), crumbled
Heat a large skillet over medium heat. When hot, add chorizo. Cook thoroughly, stirring occasionally.
Transfer to a blender, and add kosher salt, olive oil, and water. Then puree.
Toss potatoes into the chorizo mixture, and place back in the skillet. Cover and cook over medium heat for 15 minutes, stirring every 5 minutes. When the potatoes start to become tender, remove the cover, and cook for 5 minutes longer.
When very tender, add lime juice, and toss to incorporate. Transfer to a cool bowl and chill (or allow to come to room temperature).
Just before serving, add cheese, and toss to incorporate.