By Chef Jade Berg
This recipe is an easy one to make. I like to make the Chorizo in a large batch and freeze it into meal size portions. The potatoes can always be boiled the day before and left in the fridge so it's a quick meal the night you're making it. I like to think of a recipe as more of a guideline so feel free to add less or more of anything, whatever tastes good to you!
Fresh Mexican Chorizo
- 4 lbs ground bear meat
- 2 tablespoons chili powder
- 1 chili flakes
- 1 tablespoon garlic powder
- 3 teaspoons kosher salt
- 2 teaspoons dried oregano
- 2 tablespoons paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon dried coriander
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 1/2 cup apple cider vinegar
Combine ground bear meat and spices and let sit covered in fridge overnight. Reserve ½ lb for potatoes and freeze remaining.
Cheesy Skillet Potatoes
- 10-12 baby potatoes cut into quarters
- 3 tablespoons butter
- 1/2 a white onion diced
- 6 cloves garlic smashed
- 1/2 cup chunky salsa
- 1/2 teaspoon of your favorite hot sauce
- 1/2 pound of Bear Chorizo -( Plain ground bear with taco seasoning is just fine)
- 1 teaspoon smoked paprika
- 1 cup of chopped cilantro
- 2 green onions thinly sliced
- 1 cup shredded cheese blend
- 1/3 cup sour cream
1. Preheat oven to 450 F
2. Place cut potatoes in pot and add enough cold water to cover them and salt the water so that it tastes like seawater. Bring to a boil and cook until easily pierced with a fork. Drain and give them a couple of very firm shakes in the colander to rough up the edges so they get more crispy. Set aside.
3. Heat a large cast iron skillet over medium heat and add the chorizo to the pan. Season with salt and pepper to taste. Stir and break it apart after 3-4 min. Once the underside has started to sear and develop some color. Cook and stir every 3-4 min until it has reached an internal temperature of 155F. Remove from heat and set aside. Wipe cast iron out if needed and ret. urn to heat.
4. Add butter to the pan to melt it and while melting combine salsa, smoked paprika and hot sauce in a small bowl and set to the side.
5. Increase heat to medium high and add potatoes, after about 2 min. Add onions and garlic on top of potatoes. Don't flip or stir potatoes until you notice they are turning golden brown around the edges. Cook the potato, onion and garlic until onions are soft and potatoes are starting to look nice and crispy.
6. Add salsa and hot sauce mix and stir to coat the potatoes, keep the pan on the heat so it starts to cook down as you add your remaining ingredients.
7. Add chorizo to potatoes and stir to combine.
8. Sprinkle about half of the cilantro and green onion and top the entire skillet with shredded cheese.
9. Bake in the oven for 10-12 min until cheese is melted.
10. Top with sour cream and remainder of chopped cilantro and green onion.
Great as a side dish or even a main course.
My family loves to reheat leftovers in the skillet the next morning and poach a couple of eggs to top each portion of leftover potatoes with for a hearty breakfast.