Saturday Bodega Braise: Skillet Chorizo & Papas Guisado

Instructions

1. 1

   Prep your station. Dice the 1.5 lbs Yukon Gold or Russet potatoes nice and small (about 1/2-inch). If you cut them into giant boulders, you'll be waiting until lunchtime for them to soften. Chop the 1 medium White onion and mince the 3 cloves Garlic.

   5 min

   Tip: Mom math: Do this before anyone asks you what's for breakfast.

2. 2

   Heat a large, deep skillet over medium-high heat. Add the 12 oz Mexican chorizo, breaking it apart with a wooden spoon. Let it brown and render its fat for about 5 to 6 minutes until crispy at the edges.

   6 min

   Tip: No extra oil needed—the chorizo has plenty. If your chorizo is incredibly lean, add a splash of neutral oil.

3. 3

   Lower the heat to medium. Add the diced potatoes, onion, and garlic right into the chorizo fat. Toss to coat everything in that beautiful red oil and cook for 3 minutes until the onions start to soften.

   3 min

4. 4

   Push the mixture to the edges of the pan to create a hot spot in the center. Drop in the 2 tbsp Tomato paste and 1 tbsp Chipotle in adobo. Let the paste toast on the bare metal for 1 to 2 minutes until it darkens slightly. This is my favorite Brooklyn shortcut to fake an all-day Oaxaca braise.

   2 min

   Tip: Stir the toasted paste into the potatoes and chorizo so everything is coated.

5. 5

   Pour in the 1.5 cups Chicken or vegetable broth. Use your spoon to scrape up all those browned, sticky bits stuck to the bottom of the pan. Bring the liquid to a lively simmer, then turn the heat to medium-low, cover tightly with a lid, and let it braise for 12 minutes.

   12 min

   Tip: The potatoes are going to drink up the broth, getting incredibly soft and infused with flavor.

6. 6

   While the skillet braises, warm your 8 Corn tortillas. I do this right on the open flame of my stove or in a dry comal until they get a little charred. Wrap them in a clean dish towel to stay steamy.

   5 min

   Tip: You can also set the table or pour the coffee now.

7. 7

   Take the lid off the skillet. The potatoes should be fork-tender and the broth should be reduced to a thick, glossy gravy that coats the back of a spoon. Taste it-then decide. Chorizo and broth are both salty, so check your seasoning before you add a single grain of to taste salt.

   2 min

   Tip: If it looks too dry, add a splash of water. If it's too wet, let it bubble uncovered for another minute.

8. 8

   Here is the finishing move: Turn off the heat and stir in the 2 tbsp Pickled jalapeño brine. Since we aren't using fresh citrus today, this bodega hack brings the exact bright, sharp acid needed to cut through the rich, fatty chorizo. Drizzle heavily with 1/4 cup Mexican crema or sour cream and bring the whole skillet to the table.

   1 min

   Tip: We're not suffering for breakfast. Serve straight from the pan.