Best of all, chorizo con papas is the ultimate kitchen chameleon, effortlessly adding flavorful heft to tacos, empanadas, tortas, breakfast burritos, sopes, tostadas, and SO MUCH MORE.

Recipe: Chorizo y papas con Oaxaca cheese tostadas Simple meal idea by San Antonio’s Vianney Rodriguez, featured in Southern Living Magazine Nature Beginning of dialog window.

Guadalajara tortillas with chorizo and black beans (sopes tapatios con chorizo y frijoles negros) Sopes are thick, corn tortillas with raised edges that are topped with different ingredients ...

2 cups peeled and diced red potatoes 2 pounds boneless beef chuck, cut into 1-inch cubes 8 ounces beef or pork chorizo, crumbled 1/2 white onion, very finely minced 2 teaspoons whole dried Mexican ...

Scoop the chorizo into a large (10-inch, preferably non-stick or seasoned cast iron) skillet set over medium heat. Break it into smaller pieces with a spatula as the fat begins to render out.

Traditionally a hand-held street food, these Mexican sopes are transformed into a vegetarian meal Homemade thick corn patties are fried to a crispy texture and topped with a soy chorizo and bean ...

This inventive recipe combines corn, Cacique chorizo and nopales in a beautifully-served sope shell. Cacique Queso Fresco's light, fresh milk flavor balances out the zestiness from the chorizo in ...