Chorizo With Potato, Rice, Beans And (1) Flour Tortilla Recipe

COMBINATION PLATES

1. 1

   Reheat 1 cup of cooked white rice until steaming. Keep warm for serving.

2. 2

   In a large skillet over medium heat, crumble Mexican fresh chorizo. Cook, stirring and breaking up chunks, until browned and cooked through, about 6–8 minutes. Transfer chorizo to a plate and reserve most of the rendered fat in the pan.

3. 3

   In the same skillet with about 1 tablespoon of the rendered fat (or add a light drizzle of olive oil if needed), add the diced onion. Cook until translucent, about 3–5 minutes.

4. 4

   Add the diced potatoes to the skillet. Sauté until the potatoes are tender and golden on the edges, about 8–10 minutes, stirring occasionally.

5. 5

   Add the minced garlic and smoked paprika (or chili powder). Cook for 1 minute until fragrant, stirring to prevent burning.

6. 6

   Return the cooked chorizo to the skillet with the potatoes and onions. Stir to combine and season with salt and black pepper. Cook for 2–3 minutes to let flavors meld.

7. 7

   Stir in the warmed rice and canned beans (drained and rinsed). Mix thoroughly and cook until everything is heated through, about 2–3 minutes. Adjust seasoning with additional salt and pepper if needed.

8. 8

   Warm the flour tortilla in a dry skillet for about 20–30 seconds per side, or until pliable.

9. 9

   To plate: On each plate, place a portion of the rice-and-bean mixture. Top with the chorizo-potato mixture and fold or roll the tortilla on the side. Garnish with chopped cilantro and a lime wedge if desired.