Papitas Con Chorizo
2 cups of chopped Potatoes
1 cup of cooked Garbanzo Beans
1 tablespoon of Chorizo Seasoning
1/2 tablespoon of Apple Cider Vinegar
a few sprigs of Cilantro
Salt to taste
In this recipe I used:
1 cup chopped Sweet Potato & 1 cup chopped Jicama
EZ Chorizo Seasoning:
3 -4 tablespoons of chile de Ancho Chile Powder
1 tablespoon of Mexican Oregano (Whole) or Regular Oregano
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
Optional Ingredients For The Chorizo Seasoning:
1 tablespoon of Cayenne Pepper Powder
1 teaspoon Onion Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Turmeric
1/8 teaspoon Ground Cloves
1/4 teaspoon Ginger powder
1 tablespoon of dried Cilantro
2 tablespoons of crushed dried Lemon
2 teaspoons Salt
Your going to start by making the chorizo seasoning. The most important ingredient is the ancho chile. That is the flavor, the rest just enhances the flavor. You can find ancho chile at a Latino market or order it online.
Mix all your spices together. This will be more than you'll actually need in the dish. Just store the extra seasoning for future recipes.
Now chop 2 cups of potatoes. You can use any potatoes you like. I chose to use 1 cup of sweet potatoes and 1 cup of Jicama.
Take 1 cup of cooked & drained chickpeas. Using a potato masher, start mashing them til they become chunky and crumbly like chorizo. Some people like to peel the chickpeas but I just left them whole. Take a fork and mash it some more as you slowly start to add the seasoning. How much will depend on how spicy you like it. I used a little over a tablespoon. You want to make a crumbly but pasty mixture. So you'll want to add water and mix it. Add the vinegar and mix it in. Stop once you get the consistency and flavor you like.
Now the chickpea chorizo is ready to cook with the potatoes. I'm going to water saute the potatoes. You don't want to use too much water. You want to cook them but not boil them. You don't want them to get all mushy. So your going to add about 1/4 cup of water to start, as you cook, the water will evaporate and so you'll add a little bit more til your potatoes are cooked but firm... don't let them get all mushy. Keep in mind that cooked Jicama will remain crunchy no matter how much you cook it, so don't expect it to have the same texture as your sweet potato. Now you can add the chickpea chorizo to the pan. Mix it into the potato mixture til it's all covered. Heat up the mixture for a bit, add salt if you like. When done, mix in a little chopped cilantro. That's it. I like to serve mine on a bed of greens. Hope you liked this recipe. :-)