Idaho Potatoes And Chorizo Casserole

• 3 pieces fresh Idaho potatoes
• 1 1/2 cups chopped white onion
• 2 Spanish chorizo cut in cubes
• 1 piece 1 or 2 jalapeno chiles chopped, deveined and without seeds
• 1 teaspoon olive oil
• 1/2 cup vegetable broth or water
• 1 teaspoon ground cumin
• 1/2 teaspoon Salt and pepper

1. Start by doing your prep, this is peeling the potatoes and cutting the onion, the chorizo and the jalapenos.
2. Place the sauteing pan in the stove on high and add the oil, then add the chorizo and fry until golden brown.
3. Then add the onion, the jalapenos and the potatoes and stir.
4. Add the condiments and the broth.
5. Lower the flame and cover. Let the casserole simmer until potatoes are tender.
6. You can serve as a side dish for your meat main course, with scramble eggs for breakfast or prepare sopes, another favorite of my Mexican cuisine repertoire
7. Sopes are corn cakes that you make with corn flour which you can find in the Latino isle in the store.

potatoes, white onion, spanish chorizo, chiles, olive oil, vegetable broth, ground cumin, salt

Taken from food52.com/recipes/33101-idaho-potatoes-and-chorizo-casserole (may not work)