The elements of chorizo, potatoes and onions, a classic Mexican dish for any meal at all, come together in this recipe, which makes a nice, simple dinner. All that’s needed to accompany it is a salad. A nopal salad is especially good with this Mexican chorizo and potatoes dish.
- 4 medium red or white onions
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ pound Mexican chorizo
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried Mexican oregano leaves
- 2 ½ cups cooked, diced potatoes (small dice)
- ¼ cup chicken broth
- Salt and pepper to taste
Cook onions in boiling, salted water until slightly softened. Remove onions and allow to cool.
Cut away the top inch of each onion. Carefully remove the inside layers, leaving 2-3 outside layers to firmly hold their shape. Chop the inside layers that have been removed, for use in the stuffing.
Heat 2 tablespoons of the olive oil, add the chorizo and cook, breaking up large chunks, for 2 to 3 minutes. (Some chorizos render more fat than others. If that is the case, drain all but 1 tablespoon of the grease.)
Add the garlic and reserved chopped onion and continue cooking until the garlic and onion are softened. Add the herbs and potatoes, stirring to combine all. Add the chicken broth and cook, stirring, until the liquid has been absorbed. Season with salt and pepper to taste.
Fill each onion with about ½ cup filling, tightly packed. Arrange onions in a baking dish, drizzle with remaining olive oil, and roast at 375° F for 30 minutes. Makes 4 servings.
Mexican onions: Red, white and green