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Potato Picadillo with Chorizo

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  • Prep 15 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
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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.
Carla Gutierrez
Updated Sep 22, 2015
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Ingredients

  • 4 potatoes diced
  • 1 grated carrot
  • 10.5 oz of chorizo
  • Achiote
  • 1/2 onion
  • 2 crushed garlic and chopped
  • Cilantro chopped
  • Pepper and salt, to taste

Directions

  •  
    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.
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