Potato Picadillo with Chorizo

Prep 15 min
Total 25 min
Ingredients 8
Servings 4

A friend from Costa Rica gave me this picadillo recipe during a family reunion and I must admit that I’m a little obsessed with the delicious taste of this combination of ingredients. She told me that it’s served during lunch, but I like it for breakfast. This potato picadillo with chorizo has become one of my favorites because of its delicious flavor and how easily it’s prepared. I hope you like it. MORE + LESS -

Ingredients

potatoes diced

grated carrot

10.5

oz of chorizo

Achiote

1/2

onion

crushed garlic and chopped

Cilantro chopped

Pepper and salt, to taste

Directions

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1

Boil the diced potatoes, but make sure they don’t overcooked. This way they will keep the cube shape.
2

Heat the oil in a pan with the achiote, onion, garlic and finely chopped cilantro. Let them cool for a few minutes.
3

Add the shredded chorizo and mix well. Add salt and pepper to taste.
4

Now add the potatoes and grated carrots. Cover the mixture and let simmer for a few minutes over low heat.
5

Once the picadillo is ready, serve with tortillas.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

A friend from Costa Rica gave me this picadillo recipe during a family reunion and I must admit that I’m a little obsessed with the delicious taste of this combination of ingredients. She told me that it’s served during lunch, but I like it for breakfast. This potato picadillo with chorizo has become one of my favorites because of its delicious flavor and how easily it’s prepared. I hope you like it.