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Ingredients
- 2 Lbs. diced and cooked potatoes
- 4 large tomatoes diced
- 1 large onion sliced
- ½ Lb. chorizo
- 8 Sliced San Marcos Jalapeño Peppers
- Salt and pepper to taste
Ingredients
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Instructions
- In a sauce pan crumble the Chorizo, fry until golden brown. Transfer the cooked chorizo to a plate reserving the left over fat in the sauce pan.
- If needed add some oil to the chorizo fat, add onions and sauté theuntil they are clear, add the San Marcos Peppers and stir.
- Add the tomatoes and season with salt and pepper, letting the tomatoes cook until soft and release juice.
- Turn to a lower heat and add the potatoes and the chorizo, stir carefully, so that the flavors are well integrated, keep cooking a few minutes more.
- If you like serve with grated cheese, sour cream and corn tortillas.